Vegan Barbecue Pulled “Pork”

If you're transitioning to a plant-based diet, this recipe is a must-try. The "pulled meat" in these sandwiches can be made with either soy curls or a mushroom-tofu mix, giving you two fantastic options.

Soy curls, made from whole soybeans, have a meaty texture that soaks up flavors beautifully—perfect for fooling even the most dedicated carnivores. The mushroom-tofu mix, on the other hand, offers a rich, savory experience with mushrooms providing a meaty bite and tofu adding crispy texture and extra protein.

And let’s be honest, can anything dripping in delicious BBQ sauce ever be bad? Whether you choose soy curls or the mushroom-tofu combo, this sandwich is sure to impress!

Shopping List:

For Mushroom + Tofu “Pork”:

• 6 oz. mixed mushrooms (king oyster, trumpet, brown beech, lion’s mane, shiitake, cremini)

• 340 g (1 block) extra firm tofu

• Kosher salt

• Garlic powder

• Neutral oil (grapeseed or similar)

• 1-1½ cups barbecue sauce (ingredients below if making from scratch)

mushroom and tofu

For Soy Curls “Pork”:

• 8 oz. soy curls

• Better Than Bouillon (no chicken flavor, optional)

• Old Bay seasoning

• Avocado or grapeseed oil (or vegetable/canola oil)

• 1-1½ cups barbecue sauce (ingredients below if making from scratch)

soy curls

For Homemade Barbecue Sauce:

• 272 g (1 cup) ketchup

• 80 g (⅓ cup) apple cider vinegar

• 13 g (1 tbsp) sugar (granulated)

• 60 g (¼ cup) pure maple syrup

• 10 ml (2 tsp) blackstrap molasses

• Liquid smoke

• Yellow mustard

• Garlic powder

• Onion powder

• Salt

• Ground pepper

• 1 fresh lemon (for juice)

Equipment:

• Large skillet

• Medium saucepan (for barbecue sauce)

• Cheese grater (for shredding tofu)

• Fork (for shredding king oyster/trumpet mushrooms)

• Measuring spoons and cups

• Wooden spoon or spatula (for stirring)

• Smaller skillet (to press and sear mushrooms- cast iron works best)

• Frying pan (for soy curls, mushrooms, and tofu)

• Sharp knife (for chopping mushrooms)

• Airtight container (for storing leftovers)

• Tongs (for handling soy curls or mushroom-tofu mix)

• Baking sheet or toaster (if you want to toast the buns)

Serves:

• 4-6 people

Notes:

1. Choose Your "Pork": This recipe offers two tasty options for your vegan pulled "pork" filling: Soy Curls or a Mushroom-Tofu mixture. Pick whichever suits your taste or dietary preference—both are delicious! Soy curls might be harder to find at some grocery stores. If you're having trouble locating them, canned young jackfruit is an excellent alternative.

2. Store-Bought or Homemade Buns: While using store-bought buns or bread can save time, keep in mind that not all of them are vegan-friendly. Making your own buns ensures they're 100% vegan and will take your sandwiches to the next level. If you have the time, homemade buns are definitely worth the effort! Recipe here.

3. Barbecue Sauce Options: You can use a store-bought barbecue sauce if you're short on time, but the homemade version included in the recipe is super easy and allows you to adjust the sweetness and smokiness to your liking.

4. Meal Prep Tip: Both the Soy Curls and Mushroom-Tofu mixtures can be made ahead of time and stored in the refrigerator for a day or two, making it easy to assemble the sandwiches when you’re ready to eat. If you’re making homemade buns, you can also prepare the dough ahead of time and store in the refrigerator. Bake them fresh on the day of your meal for the best flavor and texture.

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T = tablespoon   tsp = teaspoon  C = cup   g = gram   ml = milliliter   pinch = around 1/8 teaspoon

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Burger Buns

This recipe is great with sliced sourdough or French boule, but for me, nothing beats a fresh homemade bun. You can find the recipe here.

INGREDIENTS:

Mushroom + Tofu “Pork”

• 6 oz. mixed mushrooms (king oyster, trumpet, brown beech, lion’s mane, shiitake, cremini), shredded or chopped

• 340 g (1 block) extra firm tofu, shredded

• 1 tsp kosher salt (adjust to taste)

• ½ tsp garlic powder

• 2-3 tsp neutral oil (grapeseed or similar)

• 1-1½ cups barbecue sauce

Soy Curls “Pork”

• 8 oz. soy curls

• ½ tsp Better Than Bouillon (no chicken flavor, optional)

• 1-2 tsp Old Bay seasoning

• 2 tsp avocado or grapeseed oil (or substitute with vegetable or canola oil)

• 1-1½ cups barbecue sauce

• Water for soaking soy curls

Barbecue Sauce

• 272 g (1 cup) ketchup

• 80 g (⅓ cup) apple cider vinegar

• 13 g (1 tbsp) sugar (granulated)

• 60 g (¼ cup) pure maple syrup

• 10 ml (2 tsp) blackstrap molasses

• ½ -1 tsp liquid smoke (adjust to taste)

• ¾ tsp mustard (yellow)

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ -1 tsp salt (adjust to taste)

• ½ -1 tsp pepper (ground)

• 1 tsp lemon juice (freshly squeezed)

• 80 ml (⅓ cup) water

DIRECTIONS:

Barbecue Sauce:

1. In a medium saucepan, combine all barbecue sauce ingredients and bring to a boil.

2. Reduce heat to low and simmer for 20-30 minutes, stirring occasionally.

3. Adjust seasoning to taste, depending on your preference for sweetness or smokiness.

Soy Curls:

1. Rehydrate soy curls by soaking them in warm water for 10 minutes. Add bouillon paste to the soaking water for extra flavor.

2. Drain the soy curls and pat them dry.

3. Heat 2-3 tsp of oil in a large frying pan over medium-high heat.

4. Add soy curls and Old Bay seasoning, stirring until they turn slightly golden brown. If the soy curls stick, add more oil or a splash of water and allow it to evaporate. Adjust seasoning if necessary.

5. Lower the heat to low, add most of the barbecue sauce, and cook for another 5 minutes, ensuring the sauce doesn’t burn. Set aside.

Mushroom and Tofu “Pork”:

1. For king oyster or trumpet mushrooms, use a fork to shred them like pulled pork. Roughly chop the other mushrooms.

2. Shred the tofu using a cheese grater.

3. Heat 2 tsp oil in a large skillet over medium-high heat. If using chopped mushrooms, add them to the skillet and press with a slightly smaller skillet to sear and char on one side. Remove once charred.

4. Add shredded mushrooms to the skillet (add more oil if needed) and cook until they start to sear.

5. Add the shredded tofu to the skillet, mixing well with the mushrooms. Cook until golden brown and slightly crispy.

6. Stir in the salt, garlic powder, and barbecue sauce, cooking for another 2-3 minutes. Adjust seasoning if necessary. Remove from heat.

Assemble the Sandwich:

1. Toast the bread or buns if desired.

2. Pile the BBQ soy curls or mushroom-tofu mixture onto the bread.

3. Top with extra barbecue sauce, coleslaw, pickles, or pickled onions as desired.

Show-Topper

Take your sandwich to the next level with toppings like sliced pickles, coleslaw, and pickled red onions! See recipe for coleslaw here!