Look at that picture. Just look. Would you ever guess that’s vegan? Nope, didn’t think so. But it totally is. Can you tell I’m kind of proud of this recipe? And it has Bourbon in it. I’ve been super excited to tell you about it!
Up until recently I’d been on a little bit of a diet (which I’ve since abandoned. Running outside when it’s cold? Not for me.), and all that self sacrifice made me miss indulgent foods. But I didn’t totally want to go off the rails and ruin the all the hard work I’d done by ordering a large personal pizza or something like that (the benefit to living in hipster Brooklyn: I can get any food gluten free/vegan/ locally grown/handmade by magical elves). So I started to think of stuff that was unhealthy that I could make healthy. Long story short: I bought too many plums, discovered liquid smoke at the supermarket, and vegan pulled pork with plum BBQ sauce was born.
The thing about real pulled pork is that takes forever to make. Unless you have a slowcooker, you have to be there all day with the oven on letting it cook. And, even if you have one, you better remember to set it in the morning or there will be no dinner when you get home. (Or am I the only who has done that?). Not only is this healthy and meat free, the mushrooms or “pork” cooks in about 45 minutes. With the plum BBQ sauce you’ll still be done in 90 minutes flat. Make the slaw while the mushrooms are cooking and boom, delicious dinner: done. And the slaw is even better the next day after it has even more time to soak in the bourbon. What can I say, I’m a bourbon girl!
Let me know what you think in the comments, and happy eating!
- 10 large Portobello Mushrooms
- 8 Hamburger Buns
- 8 sliced Plums
- 1 chopped Yellow Onion
- 2 finely chopped cloves Garlic
- 2 cups + 1/2 cups Water
- 1 1/4 + 1 teaspoons Liquid Smoke
- 1 tablespoon Balsamic Vinegar
- 1 tablespoon Maple Syrup
- 1 teaspoon Mustard Powder
- 3 tablespoons Coconut Palm Sugar
- 1/2 teaspoon Cayenne Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1 knob Coconut Oil
- 1 head Purple Cabbage
- 1 Apple
- 1/4 cup Bourbon or Whiskey
- In a large saute pan heat the coconut oil on medium high heat. When warm, sauté onions until soft, then add garlic and sauté until fragrant.
- Next, add plum slices and 1/2 cup water and cook plums until very soft and water is reduced. Then add 1 1/4 teaspoons liquid smoke, balsamic vinegar, maple syrup, mustard powder, coconut palm sugar, cayenne powder, salt and pepper. Toss to coat everything evenly and let simmer for 5 minutes.
- The add 2 remaining cups of water and stir together and let cook for for 5 minutes. Then in a blender or using an immersion blender very carefully mix together everything in the pan.
- Once everything is blended, cook on high heat until liquid reduces to a thick sauce.
- While the sauce is reducing chop mushrooms into long thin strips and place in a dutch oven with remaining teaspoon of liquid smoke. Toss to coat. When sauce is ready add about 3/4 of sauce in pan to mushrooms and cook at 350 for 45 minutes. Reserve remaining sauce to put a tablespoon on top of buns.
- While mushrooms are cooking, chop cabbage into chunky strips and place in a large bowl. Core and slice apples into long thin strips and place in bowl as well. Pour whiskey or bourbon on top and then toss to coat. Garnish sandwiches with a large spoonful of slaw.