Vegan BBQ Pulled "Pork" Sliders

Coleslaw

• ¼ vegan mayonnaise
• 2 tablespoons white vinegar
• 2 teaspoons granulated sugar
• ¼ teaspoon celery seeds
• 1 8-ounce bag tricolor coleslaw (about 2 cups)
• Salt and pepper, (to taste)

BBQ Pulled "Pork"

• 1½ pounds oyster mushrooms
• ¼ cup extra-virgin olive oil
• divided
• 1 tablespoon coconut sugar
• or vegan-friendly light brown
• sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon liquid smoke
• ½ teaspoon kosher salt
• 1 cup vegan BBQ sauce

For Serving

• 12 vegan-friendly slider buns
• Crispy onion strings, (homemade or storebought)

1. 1

   To make the coleslaw, combine all the ingredients in a bowl. Cover and refrigerate while you prepare the pulled “pork.”

2. 2

   To make the “pork”, shred the mushrooms with your hands or between two forks.

3. 3

   Place the shredded mushrooms in a large bowl and toss with 2 tablespoons of the olive oil and the rest of the ingredients, except the BBQ sauce.

4. 4

   Mix well, ensuring the mushrooms are thoroughly coated in the seasonings. Cover and marinate for 30 minutes.

5. 5

   Meanwhile, preheat the oven to 400°F.

6. 6

   Transfer the marinated mushrooms to a parchment paper-lined baking tray and bake until most of their moisture cooks out, and the edges are slightly crisped, 30 to 40 minutes, tossing periodically.

7. 7

   Toss the mushrooms in the BBQ sauce, mixing well to combine.

8. 8

   Place the mushrooms back into the oven and bake for another 5 to 10 minutes, until the BBQ sauce thickens and reduces.

9. 9

   To assemble the sliders, cut the buns in half and toast if desired.

10. 10

    Spoon a couple tablespoons of the BBQ pork onto the bottom half of each bun, followed by a spoonful of the coleslaw and a handful of the crispy onion strings. Add the tops of the buns and serve immediately.