Vegan Slider Pork Sandwich Recipes - ReCiPes
Stock Foto Vegan slider pork sandwich sandwiches

These vegan sandwiches are an imitation of traditional ragged pork burgers. They will appeal to even meat lovers who decide to try something new. Instead of pork, the filling is prepared from thinly cut portobello mushrooms, the most delicious and meaty representatives of champignons. Mushrooms are covered with molasses and spices marinade and baked in the oven, after which they acquire a slight aftertaste of barbecue. Serve them on cut miniature slider buns, complementing the cole-slow salad in a creamy vegan dressing. Small slider sandwiches for a couple of bites is an excellent treat for home parties.

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Time: 1 hour. 45 minutes
Complexity: easy
Amount: 12 mini sandwiches

Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Ragged pork

  • 450 gr Portobello mushrooms, washed and finely chopped (approximately 0.3 cm thick)
  • 6 tbsp. l vegetable oil
  • 2 tbsp. l soy sauce
  • 1 tbsp. l molasses
  • 1 tbsp. l brown sugar
  • 3/4 tsp smoked paprika
  • 0.5 tsp garlic powder

Cole Slow

  • 1 tbsp. finely chopped white cabbage
  • 0.5 tbsp. grated carrots
  • 1/4 Art. vegan mayonnaise
  • 1 tsp cider vinegar
  • 0.5 tsp celery seed
  • Pinch of sugar

Sandwiches

  • 12 Vegan Slider Buns
  • Slices of pickled cucumbers, spicy sauce and other toppings to choose from



Recipe preparation:

  1. Preheat the oven to 150 ° C. Cover the two baking sheets with parchment paper and cover the third baking sheet or pan with paper towels. Grease each baking sheet covered with parchment for about 1 tbsp. l vegetable oil. Put the mushroom slices in one layer, very close together, on the parchment and lightly grease with the remaining vegetable oil.
  2. Ragged pork:

    Bake the mushrooms so that they soften and darken a little, 25-30 minutes, then turn over, swap the baking sheets in the oven and continue to bake until the mushrooms are browned and their edges become crispy, 30-35 minutes. Remove from the oven and place on a baking sheet covered with a paper towel to drain excess fat in a few minutes. Leave the oven on.

  3. In a large bowl, combine soy sauce, molasses, brown sugar, paprika and garlic powder. Gently mix the baked mushrooms with the marinade to coat them evenly. You may need to work in multiple batches. Return the pickled mushrooms to a baking sheet, spreading in one layer. Sprinkle with salt and freshly ground black pepper to taste and return to the oven. Bake until crisp, about 5 minutes.
  4. Cole Slow:

    Meanwhile, combine the cabbage and carrots in a large bowl and set aside. Combine mayonnaise, vinegar, celery seeds and sugar in a small bowl. Salt and pepper to taste. Pour dressing cabbage and carrots and mix. Add sugar, salt or black pepper if desired. Refrigerate until ready to serve.

  5. Cut the buns horizontally in half. Put some mushrooms on the lower half of the bun, and lay the cole-slow salad on top. Add any toppings to choose from and cover with the top half of the bun.

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