Meat eaters don't get to have all the fun. The pulled pork in these vegan sliders is made from mushrooms that have been slowly roasted in a marinade of molasses and spices. Slap them on a slider roll, top with some creamy vegan coleslaw and enjoy.
Directions for: Vegan "Pulled Pork" Sliders
Ingredients
"Pulled Pork"6 Tbsp vegetable oil
1 lb(s) portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick)
2 Tbsp soy sauce
1 Tbsp molasses
1 Tbsp brown sugar
tsp smoked paprika
tsp garlic powder
Kosher salt and freshly ground black pepper
Coleslaw1 cup thinly sliced green cabbage
cup grated carrots
cup vegan mayonnaise
1 tsp cider vinegar
tsp celery seed
Small pinch sugar
Kosher salt and freshly ground black pepper
To Serve12 party-size vegan slider buns
Pickle slices, hot sauce, your other favorite sandwich toppings
Directions
"Pulled Pork"1. Preheat the oven to 300F, line two baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush the parchment-lined baking sheets with about 1 tablespoon of vegetable oil each. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
2. Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven, and continue to bake until the mushrooms are well-browned and the edges are crispy, 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
3. In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika and garlic powder. Carefully toss the baked mushrooms in the marinade until evenly coated. (You may need to do this in several batches.) Return the marinated mushrooms to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, about 5 minutes.
Coleslaw1. Meanwhile, combine the cabbage and carrots in a large bowl and set aside. Combine the mayonnaise, vinegar, celery seed and sugar in a small bowl and mix well. Add and salt and pepper to taste. Pour the dressing over the cabbage and carrots and toss to coat. Add more sugar, salt and pepper if desired. Chill until ready to serve.
To Serve1. Separate the party buns into halves. Place some of the mushrooms on the bottom half of the bun, then top with coleslaw. Add toppings as desired, then top with the top bun.
Source and Credits
Copyright 2016 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen
See more: Bake, Comfort Food, Main, Mushrooms, Party Favourites, Vegan, Vegetables, Vegetarian