BBQ Pulled Mushroom Sandwiches with Spicy Kale Slaw

  • 4 Ezekiel 4:9 Sprouted Whole Grain Burger Buns
  • 3 cups of oyster mushrooms, shredded (can also use large portabellas in a pinch. We don't recommend using white button mushrooms or cremini mushrooms.)
  • ½ cup vegan BBQ sauce of choice
  • 2 cups chopped kale
  • ½ cup shredded carrots
  • ½ cup vegan mayo
  • ½ cup chopped green onions
  • 2 tsp lime juice
  • 1 jalapeño, thinly sliced.
  • 1 tbs olive oil
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • 1/3 tsp smoked paprika
  1. Using a large mixing bowl, combine 2 cups chopped kale, ½ cup shredded carrots, ½ cup chopped green onions, 1 sliced jalapeno, ½ cup vegan mayo, 2 tsp lime juice. Mix thoroughly and refrigerate until time to assemble.
  2. Clean your mushrooms and shred 3 cups of oyster mushrooms using two forks or your hands in long strands similar to pulled pork.
  3. Heat a sauté pan over medium heat. Add 1 tbs olive oil and the pulled mushrooms. Season with ½ tsp sea salt, ¼ tsp pepper, 1/4 tsp garlic powder, and 1/3 tsp smoked paprika. Cook, stirring consistently until mushrooms are softened and browned and the liquid is evaporated.
  4. Add 1/2 cup BBQ sauce to the pan and cook for an additional 3-5 minutes until the mixture is thick and the sauce has lightly caramelized the mushrooms.
  5. Toast the burger buns. Top with the BBQ pulled mushroom mixture and a scoop of spicy kale slaw. Add the top bun and enjoy!

This recipe makes 4 sandwiches.