Vegan "Pulled Pork" BBQ Sandwich with Coleslaw



What you’ll need for 2 servings:

2 Large Portobello Mushroom Caps

1 Diced Onion (any kind you prefer)

1 Shredded Cabbage Head (or one 16oz pre-shredded bag—we won’t judge)

½ cup Shredded Carrots (omit if already included in cabbage mix)

2 Sandwich Rolls of choice

1 Package MPK Coleslaw Mix

2 Tbsp. Olive oil

2 Tbsp. White Vinegar

BBQ sauce to preference (either store bought or homemade)

*For our omnivorous friends, substitute your protein of choice for mushrooms and mayonnaise for olive oil per MPK Coleslaw package instructions.

 

Directions:

1.     Preheat oven to 425F and wash and dry produce.


2.     Coat mushrooms in olive oil and season both sides with salt and pepper. Place on baking sheet, bottom sides facing up, and bake for 20-25 minutes.


3.     While mushrooms bake, toss shredded cabbage and carrots with MPK Foods Coleslaw mix with 2 Tbsp. sugar, 2 Tbsp. vinegar, and 2 Tbsp. olive oil in a large bowl. Refrigerate until ready to serve.


4.     Remove mushrooms when done and set aside to cool slightly.


5.     While mushrooms cool, add some olive oil to a pan and saute diced onions until fragrant at medium-high heat (about 7-10 minutes). Remove from heat.


6.     When cool enough to handle, shred mushrooms with two forks and by hand when needed.


7.     Combine mushroom shreds and sauteed onions to bowl and coat with enough BBQ sauce to your preference.


8.     Add BBQ mushroom and onion mix to pre-sliced roll and top with MPK Foods coleslaw. Enjoy!

*Chef’s tip: Warm or briefly broil the roll in the oven for a few minutes when ready to assemble your perfect sandwich.