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!
Preheat the oven to 425F and place the rack in the center.
Wash and thoroughly rinse the mushrooms and remove the stems, slicing the ends off, and set aside on a parchment lined baking sheet.
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.
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.
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.
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.
Meanwhile, prepare plates with the sliced hamburger rolls, lettuce and additional BBQ sauce for serving.
Transfer the mushrooms onto the plated hamburger rolls, top with extra BBQ sauce and lettuce and serve!
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.