Vegan Pulled Mushroom Sliders with Tangy Slaw & Cashew Parmesan
Rated 4.8 stars by 4 users
Category
Appetizers
Prep Time
10 minutes
Cook Time
15 minutes
These Vegan Pulled Mushroom Sliders are a smoky, saucy, and satisfyingly savory spin on BBQ favorites—no grill required. Meaty portobello and cremini mushrooms are cooked down until golden and tender, then tossed in your favorite BBQ sauce and a generous helping of NOOCH IT! Cashew Parmesan for that perfect punch of cheesy umami. Topped with a vibrant, crunchy slaw of red cabbage, carrots, and cilantro, these sliders bring texture and flavor to every bite.
Pile it all onto toasted slider buns for a hand-held vegan meal that’s perfect for parties, cookouts, or a fun family dinner. Bonus: they come together fast and make amazing leftovers.
Perfect for: plant-based BBQs, crowd-pleasing sliders, and weeknight comfort food.
Ingredients
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2 cups thinly sliced red cabbage
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1/2 cup shredded carrots
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1/4 cup chopped cilantro
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3 tbsp vegan mayo or more to taste
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1 tbsp rice vinegar
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1/8 tsp black pepper
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Salt to taste
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4 Portobello mushrooms
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1 lb. Cremini mushrooms
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1 1/2 tbsp vegetable oil
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1/2 -3/4 cup bbq sauce
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2-3 tbsp NOOCH IT! Cashew Parm
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Salt to taste
Slaw
Mushroom Sliders
Directions
Toss slaw ingredients together. Let sit in fridge until ready to serve.
Using a small spoon, gently scrape out the gills on the portobello mushrooms and discard.
Dice the portobello mushrooms into small cubes and thinly slice the cremini mushrooms.
Heat a large pan over medium high heat with the vegetable oil.
Once oil is heated, add the mushrooms and cook for 7-10 mins or until soft and golden and all the liquid from the mushrooms has evaporated.
Add the bbq sauce, NOOCH IT! and salt and stir to coat and heat.
Toast 6 slider burger buns and top with the bbq mushroom mixture and coleslaw. Top with the sliders with NOOCH IT!
