Channel: Chatelaine Magazine

Category: Howto & Style

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Description: Chatelaine and Lauren Toyota have teamed up to put a vegan spin on the comfort foods you know and love. On this episode: a smoky, saucy and meatless “pulled pork” sammie. RECIPE: BBQ Pulled Porkless Sandwiches TASTES & TEXTURES: meaty, saucy, crunchy, sweet and sour MAKES 4 sandwiches PREP TIME 30 minutes COOK TIME 30 minutes PULLED “PORK” FILLING 1 onion, thinly sliced (about 2 cups sliced) 2 tablespoons vegetable oil 10 oz cremini mushrooms roughly diced 2 garlic cloves, minced 1 cup marinated artichokes, roughly chopped 1 teaspoon smoked paprika 1 teaspoon ground mustard powder 1 teaspoon sea salt 1 teaspoon ground pepper ¼ cup tomato paste 2 tablespoons soy sauce or gluten-free tamari 1/3 cup packed brown sugar 1 tablespoon apple cider vinegar CREAMY SLAW 4 cups slaw 1/3 cup vegan mayonnaise 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar ¼ teaspoon sea salt ¼ teaspoon ground pepper SANDWICHES 4 multigrain burger buns 2 dill pickles, thinly sliced 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. 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. 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. Serve immediately on lightly toasted buns. Top with slaw and pickle slices.