Lion's Mane Pulled No-Pork Sandwich

Steps

1. 1

   Preheat the oven to 370°F (190 °C) (188°C (375 °F)). Line a baking dish or sheet pan with parchment paper.

2. 2

   Pull the lion's mane mushroom apart by hand into small, shredded pieces that resemble pulled meat.

3. 3

   Place the shredded mushroom in a grill or sauté pan and season with a pinch of salt and black pepper.

4. 4

   Cook the mushroom over low heat for 10–15 minutes, stirring occasionally, until it releases its moisture and the pan is mostly dry.

   Start 15-minute timer
5. 5

   Spread the cooked mushroom evenly over the parchment-lined baking dish.

6. 6

   Bake at 370°F (190 °C) (188°C (375 °F)), tossing the mushroom frequently to prevent burning, until the pieces begin to crisp. The exact time will depend on their moisture content.

7. 7

   While the mushroom is baking, combine the broccoli coleslaw mix, vegan mayonnaise, lemon juice, red wine vinegar, sugar, salt, and black pepper in a bowl. Stir until evenly coated, then set aside.

8. 8

   In a separate bowl, mix the BBQ sauce, olive oil, tapioca starch, chopped green onion, and finely chopped red bell pepper until combined.

9. 9

   Remove the mushroom from the oven and stir it into the sauce until every piece is coated.

10. 10

    Return the sauced mushroom to the oven and bake for another 10 minutes, until hot and slightly caramelized.

    Start 10-minute timer
11. 11

    Build the sandwiches by filling the pretzel or burger buns with the saucy lion's mane and broccoli coleslaw. Top with crispy onions or jalapeños, season with additional salt and pepper if desired, and serve.