Print this recipe

Vegan Pulled Pork with Avocado Coleslaw

About the Recipe

Don't let the name fool you. This meatless pulled pork sandwich recipe is packed with flavor that will leave you satisfied! 



  • 1/3 cup diced white onion
  • 2 tablespoons apple cidar vinegar
  • 11/2 teaspoons liquid smoke
  • 1 teaspoon chilli powder
  • 1 teaspoon fresh thyme
  • 1 teaspoon garlic granules
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup organic barbecue sauce
  • 1/4 cup low-sodium vegetable broth
  • 4 4oz packs of trumpet mushrooms
  • 4 burger buns


  • 2 1/2 cups angel hair slaw 
  • 2 1/2 cups rainbow slaw
  • 1/2 smashed avacado
  • 1 tablespoon vegan mayo
  • 1 tablespoon agave
  • 1 tablespoon apple cidar vinegar
  • 1 teaspoon lime juice
  • pinch of sea salt
  • pinch of ground black pepper



Shred mushrooms by running a fork from the top of mushroom stem to the bottom. Then pull the stem into separate pieces that resemble shreds. Roughly chop the mushroom caps. Place all pieces of the mushrooms into a bowl and set aside.

Put broth and onions into a pan. Stir occasionally and continue to cook for 2 minutes. Add more broth as needed. Add shredded mushrooms to the pan, stirring occasionally and continue to cook for another 2 minutes until mushrooms are moist. Add all of the remaining ingredients except for the bbq sauce. Stir to mix everything together. Cook for another 2 minutes. Add barbecue sauce, gently stir, and divide the mixture into 4 equal portions. Spoon onto burger buns. 


Mix together avacado, mayo, and lime juice. Set aside. Combine both angel hair slaw and rainbow slaw in a large bowl. Add the agave, vinegar, salt, pepper, and avacado mixture. Stir to mix well. Divide into 4 portions. Spoon onto plates with the sandwiches. Serve and enjoy!

YIELD: 4 servings.