Tempeh, portobello mushrooms and sweet onions are slow-cooked in the oven and combined with the sweet and smoky flavor of barbecue sauce. Piled high on fresh bakery buns, this is vegan pool barbecue that rivals that of any meat eater’s.
Who says you have to be a meat eater to enjoy a good barbecue sandwich? I’ve enjoyed quite a bit of barbecue in my years, especially since I grew up in the South, and this recipe did not disappoint this meat eater.
Being that my husband is a strict vegetarian, I have to really get creative sometimes. Since I wanted barbecue, I came up with this easy and super-tasty meat-free version of a “pulled pork” sandwich.
This combination of portobello mushrooms and onions, along with sliced tempeh (fermented soybeans but easier on the body and less processed than tofu), get oven-roasted in barbecue sauce for a seriously delicious meal that will make you forget you’re not really eating meat.
Vegan BBQ pulled pork sandwich recipe
Be sure to double-check the ingredients on your barbecue sauce to ensure it’s vegan.
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
- 1 tablespoon olive oil
- 1 large sweet onion, thinly sliced
- 2 portobello mushrooms, thinly sliced
- 4 cloves minced garlic
- Salt and pepper, to taste
- 1 (8-ounce) package tempeh, sliced
- 1-1/2 cups vegan barbecue sauce, divided
- Fresh rolls, for serving
- Heat the oven to 350 degrees F, and line a baking dish with parchment paper.
- Heat a large skillet over medium heat. Add the olive oil, onions and portobello mushrooms, and cook for 5 minutes or until softened.
- Add in the garlic, season with salt and pepper, and mix well.
- Transfer the onion mixture to the baking dish, and add in the sliced tempeh.
- Drizzle with 1 cup of the barbecue sauce, reserving the remaining 1/2 cup for serving.
- Bake for 30 minutes, mixing halfway through cooking.
- Remove from the oven, and serve warm on fresh rolls with extra barbecue sauce, if desired.