Vegan BBQ Sandwich

Well, here we are in the midst of winter in New England, and I’m craving a vegan BBQ sandwich. 😅 The cravings are real, y’all! So we made a few varieties and paired them with a few different vegan BBQ bean recipes and had a wintertime picnic inside while it was snowing outside. The outcome? Our taste-testers all agreed that this recipe for Pulled Portobello Mushroom Sandwiches was the most mouth-watering, unforgettably delicious, vegan BBQ sandwich we’ve tasted yet! We all just wished one of us had thought to make vegan smokers for dessert 😋

Pulled Portobello Mushroom Burgers

If you love all things summertime, BBQ sauce-y, and healthy, this recipe is for you! It’s also perfect to make during the cold, dreary days of winter. You know, when it’s 3 degrees outside and you’re dreaming of warm weather and picnics … Just sayin’! 😉

It’s a good recipe to make whether you’re stuck at home on a snow day OR headed out to celebrate Independence Day with all your closest friends and fam.

Vegan BBQ Sandwich

This vegan BBQ sandwich is so easy to make! Oh, and is ready in just 30 minutes! We loved how the portobello mushrooms tasted mixed with the BBQ sauce and fresh, crisp lettuce and I have a feeling you’re gonna love it too! Like I mentioned earlier, we paired it with BBQ beans, but you can also pair it with this recipe for crispy sweet potato fries. YUM 😋 Trust me, this recipe is a crowd pleaser!

Finger Lickin’ Good Vegan BBQ Sandwich

It’s drool-worthy y’all. Plus, so easy to make! Just wash and roast the mushrooms, pull them apart with a fork, and sauté with your favorite vegan bbq sauce, like this one here, some onions and liquid smoke and voilà – you’ll have one finger lickin’ good vegan BBQ sandwich! 😋

Cooking Products We Used (and loved) For This Recipe

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Vegan BBQ Sandwich

This mouth-watering vegan BBQ sandwich recipe is absolutely delicious and such a crowd-pleaser! Pin it now and cook it when you're craving a quick and tasty vegan BBQ burger. It's so easy to prepare and ready in no time! 

Course Dinner

Cuisine American, Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 people

Author Vegan Test Kitchen

Ingredients

• 3lb portobello mushrooms (approximately 3 total)
• 1/2 yellow onion, diced
• 1/2 c vegan BBQ sauce
• 1 tbsp extra-virgin olive oil
• 1/2 tsp liquid smoke
• 2 hamburger rolls
• 1/4 head lettuce (optional)

Instructions

1. Preheat the oven to 425F and place the rack in the center. 

2. Wash and thoroughly rinse the mushrooms and remove the stems, slicing the ends off, and set aside on a parchment lined baking sheet. 

3. Carefully remove the gills from each mushroom using a grapefruit spoon or something similar. Once removed, place each mushroom bottom side up on a parchment lined baking sheet and roast for 20-25 minutes to remove any excess moisture.

4. Meanwhile, add the olive oil to a cast iron skillet over medium heat and sauté the onions until fragrant and translucent, approximately 8-10 minutes. 

5. Remove the roasted mushrooms from the oven and allow to cool enough to touch. Once they've cooled enough to handle, use two forks to shred them into pieces. Repeat this process with the stems.

6. Transfer the shredded mushrooms to the skillet with the onions and add the BBQ sauce and liquid smoke. Continue to cook on medium for approximately 3-5 minutes or until heated throughout, stirring occasionally. 

7. Meanwhile, prepare plates with the sliced hamburger rolls, lettuce and additional BBQ sauce for serving. 

8. Transfer the mushrooms onto the plated hamburger rolls, top with extra BBQ sauce and lettuce and serve!

Notes & More

Leftovers may be refrigerated for up to 3 days in an airtight container or frozen for up to 2 weeks. Thaw any frozen leftovers in your refrigerator overnight and reheat on low in a saucepan before serving.