This pulled pork vegan burger (yes, vegan) take us to those classic ‘50s Dinners, with doo-wop decoration, big padded white benches, and loads of rock n’ roll. An American Retro atmosphere where we immersed ourselves.
Servings for 2
Chop finely the red cabbage, wash it well and set it aside.
Grate the mushrooms with a fork to form strips 'pulled pork' style.
Cut the onions into thin rings and sauté them together with the mushrooms in a frying pan with a dash of olive oil.
Cook over medium-high heat until the ingredients start to brown. Add the soy sauce and pepper and stir-fry for 10 minutes.
Finally, add the barbecue sauce and mix well until well blended. At this point, taste to see if it needs a little salt.
Assemble the burger with the vegan pulled pork filling, red cabbage, a slice of vegetable cheddar cheese, and baby spinach.
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