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Have you ever missed that pulled pork juiciness as a vegetarian or vegan and wonder how you can get the fix for that craving?  This pulled pork recipe will give you just what you need.

Instead of clogging arteries, the mushroom pulled “pork”will boost health and satisfy your taste buds.  You might even fool a few carnivores.  Who knew king oyster mushrooms could hold up to this fantastic classic!

This barbecue sauce is a healthy option that is homemade and delicious.  Today’s commercial sauces are high in sodium, loaded with sugar, fillers and additives.  This is a homemade option you can guarantee to know exactly what is going into this tangy goodness! Pull up your sleeves up and get ready to create and be amazed!

“Pulled” Mushroom BBQ Sandwiches

Prep Time: 10 minutes

Cook Time: 35

Total Time: 45 minutes

  • 4 King Oyster Mushrooms
  • 2 Tb. Earth Balance
  • 1/2 tsp. salt
  • 1/2 large sweet onion, very thinly sliced
  • 1 1/2 cups homemade BBQ sauce
  • 1/2 cup water

1) Shred the mushroom by holding the top of the mushroom and using a fork in a scraping motion long ways against the mushroom. It should look similar to shredded pork.

2) Melt Earth Balance in a large skillet, add shredded mushrooms, onions and salt; heat over medium high covered with a lid, stirring occasionally, until mushrooms release liquid, about 10 – 15 minutes.

3) Continue to simmer, covered, until vegetables are soft and tender, about 10 minutes.

4) Stir in BBQ sauce and water, remove lid and simmer another 10 minutes. Turn heat to high and stir frequently until extra moisture evaporates and mixture becomes thick and sticky. Scrape pan to prevent mixture from actually burning.

Calories: 390   Protein: 4.9g  Fat: 5g   Carbohydrates: 25g

5) Serve on Vegan buns or rolls


Homemade Peach Barbecue Sauce

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour


  • 3 tablespoons Earth Balance butter
  • 1 large or 2 small shallots diced
  • 1 or 2 cloves garlic pressed or chopped finely
  • Salt and Pepper to taste
  • 2 tablespoons coconut sugar
  • 1/2 to 1 teaspoon cinnamon
  • 1/2 to 1 teaspoon smoked paprika
  • 1 cup ketchup
  • 1 cup fresh peaches pulse them in the food processor with
  • 1 tablespoon Annies Worcestershire sauce
  • Juice from 1/2 fresh lemon


1) Pulse your peaches in a food processor until smooth. Set aside.

2) In a large saucepan melt the butter over medium heat. Add the shallots and cook until they start to look golden brown. Once they are almost golden add the garlic. Allow to cook for about 1 to 2 more minutes.

3) Now you can add the spices, ketchup, sugar, and peaches. Cook until it comes to a boil.

4) Add the Worcestershire sauce and the lemon juice, stir and bring back to a boil. Let it boil for about a minute or two, stir, then reduce to a simmer. Let it simmer for about 20 to 30 minutes. Stir occasionally.

Fat:  1g    Carbohydrates: 8g    Sugar: 6g    Sodium:  200mg   


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