Vegan BBQ Mushroom Sandwich

Pulled mushroom shreds just like pulled pork with a fraction of the protein. Making your own BBQ sauce and coleslaw also helps keep sodium controlled without skimping on flavor. Note that cooked mushrooms are high in potassium because it releases water during the cooking and concentrates their potassium content. Substituting jackfruit or onions for the mushrooms can lower potassium and taste just as delicious.

Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021

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Course: Main, Sandwich

Cuisine: American

Keyword: Low Calorie, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, VLPD

Servings: servings

Calories: 361kcal

Author: Clarissa Paimanta, RD

Ingredients

Pulled BBQ Mushroom

6 tablespoons low sodium ketchup
1 tablespoon apple cider vinegar
1½ teaspoons maple syrup
1½ teaspoons coconut amino
1 teaspoon paprika
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
⅛ teaspoon black pepper
2 large king oyster mushrooms about 10 oz total*
2 tablespoons avocado oil

Assembly:

¼ recipe Creamy Coleslaw or 1 cup of your favorite coleslaw
3 medium hamburger bun
1 tablespoon vegan butter

Instructions

Preheat oven to 420℉ and line a baking sheet with parchment paper.
Make BBQ sauce: in a small bowl, mix together ketchup, apple cider vinegar, maple syrup, coconut aminos, mustard, paprika, garlic powder, and black pepper. Set aside.
Next, shred mushrooms either by using two forks or your hands. I like to break the mushrooms in half with my hands first to create rugged and uneven ends for easier shredding. Transfer mushrooms to a mixing bowl.
Drizzle the avocado oil along with most of the BBQ sauce on the mushrooms, then toss to coat well. Transfer to a lined baking sheet. Arrange in one layer and give enough space between each piece to crisp up.
Place in the oven and bake for 20-25 minutes, tossing halfway through, until the mushrooms are tender and the edges start to get crispy.
Cut hamburger buns in half and spread vegan butter on the cut side. Toast on a skillet over medium heat until golden or place under the broiler for about 1 minute.
Divide the pulled BBQ mushrooms on toasted buns, top with the rest of the BBQ sauce and some coleslaw. Close your sandwich and enjoy!

Notes

Variations:

*Use your favorite mushrooms: King oyster mushrooms or regular oyster mushrooms are great for its ability to shred, but if you can’t find them, portabella or shiitake mushrooms work as well for their meaty and chewy texture.

Jackfruit: Jackfruit canned in water is another great alternative to mimic the texture of pulled pork. Use up to 1 ½ cups of drained, sliced jackfruit instead of mushrooms. This lowers the potassium slightly to 610 mg per serving.

Lower Potassium: Substitute one medium onion (cut into ¼-inch slices) for one of the king oyster mushrooms to lower potassium to 500 mg per serving.

Nutrition

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