As I told you in the entry of the vegan coleslaw , I really wanted to make this recipe, but everyone uses green jackfruit to prepare it, which is hard to find in Spain.
- 200 g ó 7 oz de setas, nosotros usamos 4 setas de cardo
- 1 cucharada de tamari o salsa de soja
- 1/2 cucharadita de ajo en polvo
- 1/2 cucharadita de pimentón dulce
- 1/8 cucharadita de pimienta molida
- 1/8 cucharadita de cayena en polvo
- 1/4 taza de salsa barbacoa (4 cucharadas)
- Ensalada de col vegana (opcional)
- 2 panes de hamburguesa, con o sin gluten
- First you have to chop the mushrooms with help of a fork or of the hands so that they are as you can see in the fourth photo. I use my hands because it’s more comfortable.
- Put the mushrooms in a pan with a little water or oil and sauté them over high heat until browned and loose all the water, stirring frequently.
- Then add the tamari or soy sauce, the spices (garlic powder, paprika, pepper and cayenne), and the barbecue sauce , stir and cook for about 5 minutes over medium-high heat or until the sauce thickens. Remove from heat and set aside.
- Toast the buns in a skillet, toaster, or in the oven (optional).
- Spoon some vegan coleslaw first (optional) and then the sautéed mushrooms. It was enough for us for 3 hamburgers because our buns were small, but it would be enough for 2 normal hamburgers.
- The ideal is to eat it fresh, but you can store the filling in the fridge in an airtight container for about 2-3 days.
- Recipe inspired by Marlon Doll.
- The ideal is to use the same mushrooms as us or similar ones so that they have a texture similar to the original pulled pork sandwich, but any type of mushroom will do.
- Tamari or soy sauce can be substituted for salt.
- Add your favorite spices.