Pulled Mushroom & Artichoke Sandwiches (Hot For Food) GF

My husband and I have made this recipe at least 10 times. Easily.

It’s insanely easy, and the ingredients are totally “normal” (no “weird vegan ingredients” haha). This is a great meal to make for a casual night at home, or when your making dinner for 10 friends at the cottage (I’ve done both multiple times!). I absolutely promise you that this recipe couldn’t be any easier, and that you’ll LOVE IT! It’s quick, and requires hardly any work!

The recipe is by Hot For Food and can be found here or on Chatelaine’s website here.

My notes are italicized.

Vegan Pulled Pork Filling

  • 1 onion, thinly sliced (about 2 cups sliced)

  • 2 tbsp vegetable oil

  • 10 oz cremini mushrooms, roughly diced

  • 2 garlic cloves, minced

  • 1 cup marinated artichokes, roughly chopped (I just regular canned artichokes)

  • 1 tsp smoked paprika

  • 1 tsp ground mustard powder

  • 1 tsp sea salt

  • 1 tsp ground pepper

  • ¼ cup tomato paste

  • 2 tbsp soy sauce or gluten-free tamari

  • 1/3 cup packed brown sugar (coconut sugar also works!)

  • 1 tbsp apple cider vinegar

Creamy Slaw

  • 4 cups bagged slaw mix

  • 1/3 cup vegan mayonnaise (I use either Hellman’s vegan mayo)

  • 1 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • ¼ tsp salt

  • ¼ tsp ground pepper

Sandwiche Assembly

  • 4 burger buns (gluten free if you want)

  • 2 dill pickles, thinly sliced

Instructions

  1. Heat a large pan over medium high heat with vegetable oil. Once hot, add the sliced onions and sauté for 5 minutes until softened and slightly browned. Add mushrooms and minced garlic and cook for another 3 to 4 minutes until most of the water from the mushrooms has evaporated.

  2. Add the roughly chopped artichokes and cook for 5 to 6 minutes, stirring occasionally. Add smoked paprika, ground mustard, sea salt, ground pepper, tomato paste, soy sauce, brown sugar, and apple cider vinegar and stir to combine well.

  3. Spread out the mixture into an even layer in the pan and cook for 15 more minutes only stirring once or twice. You’re trying to caramelize the mixture a little bit so don’t stir it too much. It will reduce and get much darker in colour.

  4. Serve immediately on lightly toasted buns. Top with slaw and pickle slices.