vegan pulled pork

By shredding king oyster mushrooms, seasoning with spices, and baking, you can create a vegan mushroom pulled pork that rivals the real stuff!

Mushroom Pulled Pork

oyster mushrooms*

Tbsp extra virgin olive oil (30 mL, divided)

tsp smoked paprika

salt

cayenne pepper

garlic (minced)

BBQ sauce (60 g)

Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.&nbsp;

Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.

Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant.&nbsp;Serve warm on sandwiches, nachos, salads, tacos...or whenever you eat pulled pork!

Banana peels make an excellent and cheap alternative to jackfruit in this delicious vegan pulled pork sandwich.

Banana Peel Vegan Pulled Pork Sandwich

medium organic bananas

olive oil

hot smoked paprika

chili powder

dry mustard

garlic powder

onion powder

cumin

water

vegan barbecue sauce

Vegan coleslaw

Wash the bananas well.

Slice the top and bottom off the bananas remove the peels. Scrape the white part off the inside of the peels with a spoon.

Shred the peels with a fork and cut them into 2 to 3 inch-long pieces. Transfer to a bowl and add the olive oil, paprika, chili powder, mustard, garlic powder, onion powder and cumin. (It's important not to add salt yet, I found they got super salty if I added it now). Mix well and set aside to marinate while you prepare your coleslaw.

Heat a pan over medium heat and add the shredded banana peels. Add a small splash of water to help them steam and tenderize.

The cooking time will depend on how ripe your bananas are (the riper they are the faster they cook) so start tasting after a couple of minutes. It’s important that they are tender enough to bite through but not so overcooked that they turn to mush. They should be done in around 5 - 10 minutes more or less. Add another splash of water and keep cooking if the pan goes dry before they are tender.

Add the barbecue sauce and give them another 30 seconds to a minute more to incorporate the flavour. Add a pinch of salt to taste. Remove from the heat and let cool for a minute.

Pile the banana peels on your bun and top with your coleslaw. Serve immediately.

https://content.jwplatform.com/videos/QXlt65zq.mp4

This is a chilorio pulled eggplant recipe. It is a vegan version of a Mexican pork dish that is slow-cooked in chile sauce. I then serve it over a tostada and garnish it with a few other tasty ingredients, like homemade pickled red onions!

How to Make Vegan Eggplant Pulled Pork + Tostada Recipe

red onion, (thinly julienned)

rice vinegar

white vinegar

tbsp organic cane sugar

tsp kosher salt

firm medium-large eggplants

ancho chiles

ancho chile cooking water

orange juice

tbsp raw apple cider vinegar

yellow onion, (medium diced)

garlic cloved, (peeled and minced)

oregano

tsp cumin

tsp black pepper

Tostada

eggplant pulled pork

avocado, (thinly sliced)

tbsp onions

cilantro leaves

Place the sliced red onions into a jar.

Add the water, vinegars, sugar, and salt into a small saucepot. Stir and bring the mixture up to a boil.

As soon as the sugar has dissolved, remove the pan from the heat, and let the liquid cool down for about 5 minutes.

Pour the hot liquid into the jar of sliced onions. Cover the jar, shake/tip it well, remove the lid, and let it marinate at room temperature until it is completely cooled down. ***They&#039;re technically ready in 15 minutes, but they taste better the longer they marinate! I prefer to make this recipe a day ahead!

Once the liquid has cooled down to room temperature, cover the jar and place it in the refrigerator.

Quick Pickled Red Onions

Preheat the oven to 375 degrees Fahrenheit.

Cut the very top hard piece of the eggplants off and discard them. Slice the eggplants in half lengthwise.

Line a large sheet pan with a piece of parchment paper and grease it lightly with the olive oil. Then, place the eggplants inside/face down onto the sheet pan.

Place the pan in the oven and roast the eggplants for 30 minutes.

Straight from the oven, place the eggplants into a large, heat-safe bowl, cover it with plastic wrap, and put it in the refrigerator until the eggplants are cool enough to handle with your hands. Wrapping the bowl with plastic wrap makes it easier to peel the eggplant&#039;s skin off later on.

Peel off the eggplant&#039;s skin and discard them. Remove and toss all of the seeds from the eggplant as well.

With your hands, shred the remaining eggplant into very fine, short pieces.

Take a couple paper towel sheets and squeeze out about 75% of the moisture from the pulled eggplant. You will need to repeat this step with new paper towel about 5 times or so, as the paper towel will become wet very quickly. When done, place the pulled eggplant in a large bowl and set it to the side.

Move on and make the sauce. Alternatively, you can make the sauce while the eggplant is roasting to save yourself some time!

Pulled Eggplant

In a small saucepot, add the ancho chiles and just enough water to cover them. Bring the water to a boil, turn the heat off, and cover the pan. Let the ancho chiles soak, covered, for 15 minutes. If they are floating, flip them over and push them down halfway through. ***DO NOT dump out the cooking water- you need some of it for the sauce!

Remove and discard the stems from the ancho chiles. Add the chiles into a blender along with 1/2 cup of the chile&#039;s cooking water and the rest of the sauce ingredients. Blend this under extremely smooth.

Preheat the oven to 375 degrees Fahrenheit and line a large sheet pan with a piece of parchment paper.

Pour the sauce over the pulled eggplant and stir extremely well.

Spread the pulled eggplant evenly across the prepared baking sheet. Place it in the oven and bake it for 30 minutes, stirring it well halfway through.

Chile Sauce + Finish the Pulled Eggplant

Place down your tostada. Top it with the eggplant pulled pork, then the sliced avocado, crumbled vegan mozzarella, pickled red onions, and cilantro leaves!

How to Assemble the Tostada

Healthy, 10-ingredient vegan &quot;pulled pork&quot; sandwich with tons of smoky, sweet flavor and 17 G PROTEIN per serving!

The Best Vegan "Pulled Pork" Sandwich!

green lentils ((well rinsed))

Tbsp olive or grape seed oil

onion

carrots

Tbsp coconut sugar

tsp ground paprika ((we prefer smoked))

healthy pinch each sea salt + black pepper

vegan BBQ sauce

gluten-free hamburger buns*

purple cabbage, carrot, and green onion ((optional))

To a small saucepan, add water and rinsed lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.

When the lentils are almost finished cooking, heat a large skillet over medium heat. Once hot, add oil and onion and season with a pinch each salt and pepper (amount as original recipe is written // adjust if altering batch size). Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned.

Next add cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper, BBQ sauce (see photo), and 2 Tbsp water (amount as original recipe is written // adjust if altering batch size). Stir to combine.

Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.

Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.

Optional: Scoop half of the mixture into a food processor and (using the "s" shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.

Serve the mixture on toasted buns of choice with toppings of choice. I went with shredded red cabbage, carrots, and sliced green onions. Serve with extra BBQ sauce for more flavor.

Best when fresh, though lentil mixture will keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding water if the mixture has dried out.

https://www.youtube.com/watch?v=2k0QGAgI0bE

Healthy, 10-ingredient vegan 'pulled pork' sandwich with tons of smoky, sweet flavor and 17 G PROTEIN per serving!

Full Recipe: https://minimalistbaker.com/best-vegan-pulled-pork-sandwich/
 
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The Best Vegan 'Pulled Pork' Sandwich!  | Minimalist Baker

You won’t believe how meaty and tender this BBQ Jackfruit Pulled Pork really is! Jackfruit and barbecue sauce are cooked together on the stove, giving you an easy and smoky shredded meat copycat even carnivores will love.

BBQ Jackfruit Pulled Pork

green jackfruit,

sweet onion, diced

BBQ Sauce (store bought or homemade)

Sriracha sauce,

salt,

Recipe Vegan Coleslaw

Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired(see photos in post above). I like the texture better with the tougher parts removed. Set aside.

Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent.

Add the jackfruit, BBQ sauce and 1/2 cup of water. Stir well to combine, then cover and simmer for 20 minutes on low-medium heat, stirring occasionally.

After 20 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture so it resembled pulled pork. Add Sriracha hot sauce and salt to taste.

To finish, turn the heat up to high and cook for another 10 minutes, stirring frequently. This helps it dry up a bit and get blackened in some spots, which makes it extra tasty!

Remove from heat and serve on buns with Vegan Coleslaw. Enjoy!

Need a recipe for the Fourth of July? Make this vegan pulled pork sandwich made with jackfruit.

Pulled Jackfruit Sandwiches

brown sugar

paprika powder

tsp chili powder

vegetable oil

onion, chopped

garlic, minced

BBQ sauce

tsp white wine vinegar

salt, pepper

Prep the jackfruit

Mix together jackfruit with sugar, paprika, garlic powder, oregano, cumin, chili, and a pinch of salt and pepper.


Prep the skillet

Heat up oil in a skillet, then add onions, and cook for 5 minutes, stirring occasionally. Add garlic and jackfruit, and cook for another 3-5 minutes, until jackfruit starts to soften and brown.

Pour sauce on jackfruit

Pour BBQ sauce over jackfruit, and cook for 10 more minutes over low heat, stirring occasionally, until jackfruit is tender, and the sauce thickens. Add a little water, while cooking, if you prefer saucier and juicier pulled jackfruit. Add vinegar, taste, and adjust seasoning if needed.

Make into sandwiches and serve

Serve Pulled Jackfruit over buns with lettuce, coleslaw, and condiments of your choice.

This Vegan Jackfruit “Pernil” is a take on the traditionally meat-centric Puerto Rican dish. Using jackfruit as “pulled pork,” this recipe tastes just like the real thing!

Vegan Jackfruit Pernil 

extra virgin olive oil

sofrito*

garlic cloves, crushed

Black pepper,

adobo seasoning blend*

Sazón seasoning blend*

smoked paprika

(120 ml) water

(80 ml) vegetable oil, or other high-heat cooking oil

Prepare the Jackfruit: Drain the jackfruit and rinse with fresh water to remove the excess brine. Dry the jackfruit with a clean cheesecloth, thin towel, or paper towels by squeezing as much water as possible from the fruit; Discard the liquid.

Shred the Jackfruit: Remove the seeds or &#8220;pods&#8221; from the jackfruit, as these do not shred evenly and can have a bitter flavor. Shred the jackfruit apart using either a fork or potato masher; It should resemble pulled pork.

Marinate: In a large mixing bowl, add the olive oil, sofrito, crushed garlic, oregano, black pepper, adobo, Sazón, smoked paprika, and water. Whisk until well-combined and the spices have dissolved. Add the jackfruit to the mixing bowl and mix well. Cover the bowl and have the jackfruit sit in the marinade for at least an hour in the refrigerator, longer if possible.

Sear: Add ⅓ cup of oil to a large non-stick pan over high heat. Once the oil is warm, add the marinated jackfruit (and the leftover juices in the bowl, if any) to the pan. Pan-fry jackfruit for 30 minutes, stirring occasionally. It&#8217;s best to let the jackfruit sit for 3-5 minutes at a time, in order to brown some of its edges and give it more of a realistic texture. 

Serve

warm and as desired. Leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop.

The most flavorful jackfruit pulled pork vegan bbq sandwiches! It&#039;s all about this easy gluten-free sauce and slow cooking this meatless pulled pork for the most tender rich flavors! Served in tacos, sandwiches or by itself with a side of delicious crunchy coleslaw or cucumber salad! 

Jackfruit Pulled Pork BBQ Sandwhich with Coleslaw

ketchup ((organic & make sure it is gluten-free))

celery (chopped)

apple cider vinegar

lemon juice

coconut sugar

molasses

tamari soy sauce or coconut aminos

natural liquid smoke

black pepper

ginger

all spice

olive oil ((optional))

green cabbage (shredded)

purple cabbage (shredded)

carrots (shredded)

mayonnaise

gluten free hamburger buns

Add jackfruit pulled pork ingredients (first 17 ingredients) to large pot. Cover and bring to a boil then turn to heat down to simmer for 45 minutes. With a fork twist and pull the jackfruit apart to shred it. Optional to add the olive oil in.

Stove Top

Add jackfruit pulled pork ingredients (first 17 ingredients) to a slow cooker. Cook on high 4-6 hours.

With a fork, twist to pull jackfruit into shreds. Optional to add fresh olive oil and mix in.

Slow Cooker

In a small bowl stir together green and purple cabbage, carrots and mayonnaise until combined.

Cabbage Slaw

Toast 8 gluten-free hamburger rolls. Lay them open faced. Using tongs or a slotted spoon, scoop the jackfruit pulled pork, draining extra juices, and add it on top of 8 slices of the buns. Top with coleslaw. Put roll top on and serve!

Assemble Sandwiches

Turned out fantastic!  I used three cans as I am party of 1, two cans was too little for even a small crock pot.  I kept all ingredient measurements the same, and it was spot on, not too watery.  Also, I used a Vitamix to shred '1' can at a time, of the jackfruit on lowest setting for 1 - 2 seconds before adding to the slow cooker.  Will be making this again.  

Question, can extra be frozen?

This vegan BBQ pulled pork delivers the meaty, smoky, sticky sauciness of classic BBQ! Powered by chewy, umami, pan-fried soy curls tossed in a sweet-tangy BBQ sauce, it hits the spot any way you serve it–but piled with slaw and juicy tomatoes on a toasted bun, it makes for an unbeatable summer sandwich.

Vegan BBQ Pulled Pork Sandwich

(480 mL) water

Better than Bouillon “no chicken” base ((see Note 2))

(114 grams) soy curls

tamari

(16 grams) cornstarch

avocado oil ((or olive oil))

Coleslaw ((recipe card follows))

sturdy hamburger buns ((or ciabatta rolls))

Vegan butter (for the buns (optional))

tomatoes, (sliced)

Pickles of choice ((bread & butter for a sweet option))

If making Homemade BBQ sauce, make that first so it can cool to room temp.

Heat the water and Better Than Bouillon in a medium saucepan until barely simmering, whisking to dissolve the BTB. Or, heat in the microwave until very warm.

If there are a lot of fine soy curls crumbs, strain in a fine-mesh sieve, then measure them out. Add the soy curls to the hot broth and push down to submerge. Remove the pan from the burner. Soak for 10 minutes. Drain in a colander and let cool off a bit.a. While the soy curls soak and cool down, make the Coleslaw.

Once the soy curls aren&#39;t super hot, squeeze out the liquid: Positioned over the colander, take one handful of soy curls, cupping them between both hands, give one firm and long squeeze until the broth goes from a steady stream to droplets. Set soy curls aside on a cutting board and repeat. You should have squeezed out a fair amount of liquid (~ heaping ⅓ cup or 90 mL).

Slice the thicker soy curl pieces lengthwise so they’re ~ ¼” wide (or just roughly chop)—this helps the soy curls crisp up more.

To the soy curls in the bowl, add ½ tablespoon of tamari, then toss with your hands to coat (see Note 3). Add the remaining ½ tablespoon tamari and toss again. Then, add the cornstarch and several cracks of pepper and toss again to coat.

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Top 10 vegan pulled pork recipes from across the web

The most viewed vegan pulled pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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