Today, I’m Gonna Show How To Make A Vegan Pulled Trumpet Mushroom Barbecue Sandwich.
- Trumpet Mushrooms
- 1 Cup Of Vegan Mayonnaise
- Red Onion
- 1/2 A Cup Of Apple Cider Vinegar
- 4 Tablespoons Of Sugar
- Tablespoon Of Crushed Red Pepper
- 2 Carrots
- 4 Roles
- 2 Tablespoons Of Oil
You’re gonna need is about a pound of trumpet mushrooms.I’m gonna need 1 cup of vegan mayonnaise a red onion,1/2 a cup of apple cider vinegar,4 tablespoons of sugar a tablespoon of crushed red pepper,2 carrots and 4 roles and the saute of the mushroom is wearing the 2 tablespoons of oil don’t use olive oil because it has a little smoke point.you’re gonna end up burning it and you really don’t want that flavor just use vegetable oil, soybean oil canola.whatever you like to use and the last thing. You’re gonna need is about 2 cups of wood chips soaked in water about half an hour. I like to use apple for this dish because it’s a little lighter. when you’re smoked vegetables. You’re gonna smoke meat you want to use Hickory uski things like that so, apple or cherry is what I like to use so the first step in the process.
We’re gonna smoke the mushrooms. so, we’re gonna go outside of the grill and do that so depending upon what kind of grill.you have you can do this a couple of different ways.today we just have a standard gas grill so,we’re gonna use a smoking box if,you had a charcoal grill. You could just take these guys move them straight on the coals and smoke them that way so, we’re gonna take the chips open up your box just spread them out nice and evenly just stick them in the hottest part of the grill and that’s gonna take about 10-15 minutes before they start smoking so,you want crank the grill up all the way too high let it get about six seven hundred degrees the hotter the better wood chips have to dry out first before they start smoking so, we’re starting to get a little bit of smoke now it should be ready in about five minutes.
I actually started cooking because I went vegan my mom was a phenomenal cook but. when I decide to become vegan.I was 17 I was still living at home and she kind of gave up so,I started cooking for myself and when it came time after high school to figure out.what I want to do with my life.I decided.I want to be a chef all right so,we’re about ready we’re gonna check it getting a lot of good smoke the chips are nice and brown. what I would do put them on the top rack if, you have a if,you have a rack like that in your grill let’s break them apart drop the lid and let it go for about 20 minutes or so,one thing you want to be careful of. when you’re doing this on the grill is not to burn the mushrooms just keep an eye on them once you put the mushrooms in they’re gonna get dark they’re gonna get smoky they’re gonna get cooked but don’t burn them all right so, while the mushrooms are smoking.we’re gonna come back inside and start working on the kale slaw first thing.you do take your kale.I’ll show you a little trick is just pull it off like that now.
What we’re gonna do this is a technique called Shifa nod. You’re gonna take your green roll it up take your knife and just really thin just as. You’re going just put your kale and the bolt. so, I’m gonna assume everybody out there knows how to peel a carrot use a peeler it’s already peeled these just take a cheese grater. So,I decided to do a kale slaw just cuz.I love kale. I think everybody loves kale just try the good stuff don’t always use cabbage just kind of think in different ways it’s also really healthy for you and one thing to always remember.when you’re cutting tuck your thumb in.I went ahead and slice my phone this morning just to show you guys that can happen anybody to julienne an onion cut it in half.I like to cut it in half again just for size all right so,it’s been about 20-30 minutes. We’re gonna go check on the mushrooms all right these are looking good.we’re on the back inside and shred alright so the mushrooms already. We’re gonna keep making the slaw so,this is good this is the dressing for the slaw. We’re gonna start with our vegan mayonnaise.
I’m gonna need 1 cup of vegan mayonnaise half a cup of apple cider vinegar,4 tablespoons of sugar and tablespoon of crushed red pepper thick whisk just get it all together alright take all the vegetables that.we chopped up and just pour the dressing right over and the vinegar is gonna help break down the kale and make it nice and soft and edible and then take your clean hands give it a toss.you can kind of crunch up the kale too that’s gonna help break down the fibers so,you’re not gonna get a big mouthful of just raw kale that’s done.we’re gonna let that sit on the side and let that kind of marinate and break down a little bit now to shred the mushrooms.just gonna take the mushroom take a regular household fork.we’re just gonna scrape them down like this they look like little squids and take your fork and just mash the top part so if,you try to eat this before we’re finished it’s not going to be very good it’s gonna taste like you ate a campfire once.
We cook it with the barbecue sauce the smoke is gonna mellow out and introduce itself into the sauce and it’s gonna be really delicious alright so almost done the next step is where our sauce the mushrooms 2 tablespoons of vegetable oil so,our pan is nice and hot grab the mushrooms.I’m going to throw right in the pan that’s an awesome sound then.I grab our barbecue sauce then just flip them around get it nice and coated eat it all the way through if, you don’t feel comfortable sauteing. You don’t have those skills yet.you just boom just move them around get them nice and coated.you want the barbecue sauce to caramelize a little bit and stick to the mushrooms and not the pan all right so, let’s assemble the sandwich. I like to start with a slaw on the bottom help soak up the barbecue sauce doesn’t get your bun all soggy and then the barbecue right on top of that and that is your smoked pulled trumpet mushroom sandwich.