As a Texan,I know these vegan BBQ Mushroom Sliders may offend some. Also as someone who loved and appreciated brisket sandwiches for many years, I can understand someone scoffing at this. But stick with me on this one. I prefer to turn vegetables into their own masterpiece than try to mimic a beloved meat dish, but sometimes it’s fun to make something that tastes like your childhood reimagined. And to turn non-plant-based believers into believers. So if you don’t trust me that these sliders are delicious, I challenge you to make them. Will they taste like meat? No, they’re mushrooms and I’m not a liar. Are they equally delicious? Absolutely.
Similar to my Mushroom Tacos, these sliders start out with shredded oyster mushrooms. Now you can use other mushrooms if you can’t find any of the oyster variety but if you can, splurge a little just this once on beautiful oyster mushrooms. The sauce looks pretty similar to just about any BBQ sauce and is the perfect balance of sweet, spicy, and smoky. The oyster mushrooms act like sponges and absorb the sauce so well during a quick marination. Then the mushrooms are deeply roasted in the oven and tossed with more sauce.
While the mushrooms are roasting, whip up the quick slaw. I have recently been loving Napa cabbage but any cabbage variety will do just fine. Toss the shredded cabbage with the creamy dressing made with vegan sour cream or plain yogurt (I really prefer the slight tanginess compared to mayo), apple cider vinegar, a touch of agave nectar, and plenty of salt and pepper.
To serve, toast up some buns, pile them high with the BBQ mushrooms, slaw, and your favorite pickles and you have the perfect taste of vegan BBQ heaven.Print
BBQ Mushroom Sliders
- Total Time: 35 minutes
- Yield: 10 sliders 1x
Vegan BBQ Mushroom Sliders made with shredded oyster mushrooms marinated and roasted for delicious BBQ flavor. Served with creamy coleslaw and pickles.
- 1.5 lbs of oyster mushrooms, roughly torn or shredded
- 1 cup ketchup
- 4 tablespoons maple syrup
- 3 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons molasses
- 1 tablespoon vegan Worcestershire sauce
- 1/2 tablespoon liquid smoke
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon cayenne (less if you don’t want it spicy)
- 1/4 of a head of napa cabbage, shredded
- 1/4 cup of non-dairy sour cream or yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon agave nectar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 425 degrees and prepare a rimmed baking sheet with parchment paper.
- Wash and dry your mushrooms. Roughly tear and shred into pieces.
- In a small bowl combine remaining ingredients, whisking well to combine.
- In a large bowl combine the shredded mushrooms and about half the sauce and 2 tablespoons olive oil. Toss to combine and allow to marinate while waiting for the oven to finish preheating.
- Once the oven is preheated, spread marinated mushrooms on a prepared baking sheet and bake for 22-25 minutes until brown and edges are starting to crisp.
- While the mushrooms are roasting, combine all the cole slaw ingredients in a medium bowl and set aside.
- Heat the remaining sauce over medium-low heat in a small saucepan.
- Combine 1.5 tablespoons of cornstarch with 3 tablespoons of water and whisk until fully dissolved.
- Once the sauce is simmering, pour in corn starch/water mixture and whisk.
- Cook for 2 minutes, stirring often until the sauce thickens. Remove from heat.
- When mushrooms are done, place back into a large bowl and toss with a few spoonfuls of sauce or more if you prefer lots of barbecue sauce. Taste and adjust as needed.
- To serve, top toasted buns with the mushrooms, cole slaw, pickles, and more BBQ sauce.
- Prep Time: 10
- Cook Time: 25
- Category: Main, Appetizer
Keywords: vegan bbq, vegan barbecue, BBQ mushroom sliders, sliders, roasted mushrooms, BBQ, barbecue
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