JUICY PULLED BBQ MUSHROOM SANDWICHES

By Sophia Victoria Vegan SophiaVictoriaVegan.com @sophiavictoriavegan

“Savory, tender mushrooms are cooked to perfection in a quick and flavorful homemade barbecue sauce, making it the perfect pulled pork alternative,” says Sophia. “Served on warm toasted sourdough with crunchy cabbage slaw, pickles, and creamy avocado. Take your spring and summer cookouts to the next level!”

Directions

SERVES 2 – 4

Shred the mushrooms, pulling them apart with your hands or using a fork. Add all of the sauce ingredients to a small bowl and whisk. Pour the sauce over the shredded mushrooms, toss to coat, then spread thinly across a parchment paper-lined baking sheet. Bake at 400°F for 20 minutes or until bubbly and browned around the edges, stirring halfway through.

Make your crunchy cabbage slaw: Thinly slice the cabbage. Chop green onions. Add to a bowl with the red wine vinegar, maple syrup, and salt and pepper to taste. Refrigerate until ready to build your sandwiches.

Build your sandwiches: Toast the bread and slice the pickles and avocado. Spread avocado onto your bread, line with pickles, and pile on the BBQ mushrooms. Top with the cold crunchy cabbage and enjoy open-faced or with a top bun!