Vegan Pulled Pork Sandwiches Recipe By Tasty

VEGAN PULLED PORK SANDWICHES RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• Oil a large knife and cut the jackfruit in half.
• NOTE: If using fresh jackfruit, line your work surface with plastic wrap
• Carefully remove the core of the jackfruit by cutting into it at an angle.
• Pull each fruit out and remove its seeds and outer coating. Rinse the fruit thoroughly then dry.
• NOTE: You can save the seeds to roast.
• Heat the oil over medium heat in a large pan or Dutch oven.
• Add the onions and garlic, and cook until translucent.
• Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
• Add the vegetable stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
• Spread the jackfruit on a prepared baking sheet.
• Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
• Pour the vegan barbecue sauce over the jackfruit.
• Mix and return to the oven for 15 minutes.
• Serve warm on vegan buns with vegan coleslaw.
• Enjoy!

EASY VEGAN PULLED PORK SANDWICHES

Steps:

• 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!

BANANA PEEL VEGAN PULLED PORK SANDWICH

Steps:

• Wash the bananas well.
• Slice the top and bottom off the bananas remove the peels. Scrape the white part off the inside of the peels with a spoon.
• Shred the peels with a fork and cut them into 2 to 3 inch-long pieces. Transfer to a bowl and add the olive oil, paprika, chili powder, mustard, garlic powder, onion powder and cumin. (It's important not to add salt yet, I found they got super salty if I added it now). Mix well and set aside to marinate while you prepare your coleslaw.
• Heat a pan over medium heat and add the shredded banana peels. Add a small splash of water to help them steam and tenderize.
• The cooking time will depend on how ripe your bananas are (the riper they are the faster they cook) so start tasting after a couple of minutes. It's important that they are tender enough to bite through but not so overcooked that they turn to mush. They should be done in around 5 - 10 minutes more or less. Add another splash of water and keep cooking if the pan goes dry before they are tender.
• Add the barbecue sauce and give them another 30 seconds to a minute more to incorporate the flavour. Add a pinch of salt to taste. Remove from the heat and let cool for a minute.
• Pile the banana peels on your bun and top with your coleslaw. Serve immediately.