Name: Vegan BBQ Pulled Mushrooms Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 3 medium (200 g) king oyster mushrooms; 2 tsp (10 ml) oil; 3 tbsp (44 g) ketchup; 1 tbsp (12 g) sugar; 1 tbsp (15 ml) apple cider vinegar; 1 tsp (5 ml) soy sauce; 1/2 tsp (2 ml) yellow mustard; 1/2 tsp (2 ml) vegan Worcestershire sauce; 1/4 tsp smoked paprika; 1/4 tsp onion powder; 1/8 tsp liquid smoke; 1/8 tsp ground black pepper; 1/8 tsp salt

There’s something incredibly satisfying about the meaty texture and tangy flavor of BBQ, and with this Vegan BBQ Pulled Mushrooms Recipe, you get all that goodness without any meat. It’s smoky, juicy, and has that perfect bite—trust me, it’s a game-changer for plant-based BBQ fans.

A white bowl sits on a wooden surface with a layer of white steamed rice filling most of the bowl. On top, there is a rich, glossy layer of shredded dark brown meat coated with a sticky sauce, giving it a shiny, wet look. The meat is sprinkled with small pieces of bright green chopped herbs evenly spread over the top. In the background, a faint white marbled texture is visible with some green leaves blurred softly. A gray cloth is partially shown near the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan BBQ Pulled Mushrooms Recipe
Top Tip
How to Serve Vegan BBQ Pulled Mushrooms Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan BBQ Pulled Mushrooms Recipe

Why You'll Love This Recipe

I absolutely love this Vegan BBQ Pulled Mushrooms Recipe because it nails the satisfying texture of pulled pork using king oyster mushrooms. Plus, the homemade smoky BBQ sauce ties everything together beautifully, making it a delightful treat you’ll want on repeat.

Perfect Meat Substitute: King oyster mushrooms naturally mimic the fibrous texture of pulled meat when shredded, giving you an authentic mouthfeel.
Easy to Make: With just a handful of pantry staples and simple steps, this recipe fits into busy days without a fuss.
Customizable Flavor: The BBQ sauce lets you play with smoky, tangy, or sweet notes to suit your taste buds.
Versatile Serving: Use it in sandwiches, wraps, salads, or even as a hearty main dish.

Ingredients & Why They Work

Each ingredient here has a purpose—whether it’s creating that pulled texture or layering delicious flavors in the BBQ sauce. Shopping for king oyster mushrooms is key, and grabbing quality condiments will make a noticeable difference in the final taste.

Flat lay of three whole fresh king oyster mushrooms with white stems and brown caps, a small white ceramic bowl of golden oil, a small white ceramic bowl filled with bright red ketchup, a small white ceramic bowl containing white granulated sugar, a small white ceramic bowl with pale amber apple cider vinegar, a small white ceramic bowl of dark soy sauce, a small white ceramic bowl holding vibrant yellow mustard, a small white ceramic bowl of dark vegan Worcestershire sauce, a small white ceramic bowl with reddish-brown smoked paprika powder, a small white ceramic bowl of fine light beige onion powder, a small white ceramic bowl with a few drops of amber liquid smoke, a small white ceramic bowl of coarse ground black pepper, and a small white ceramic bowl of white salt, all arranged symmetrically and evenly spaced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

King oyster mushrooms: Their thick, meaty stems are perfect for shredding into that pulled texture.
Oil: Helps the mushrooms roast up nicely, locking in flavor and slight caramelization.
Ketchup: Forms the tangy base of the BBQ sauce and adds sweetness.
Sugar: Balances acidity and deepens the sauce’s flavor profile.
Apple cider vinegar: Gives that classic sharp tang that cuts through richness.
Soy sauce: Adds umami and depth, boosting overall savoriness.
Yellow mustard: A hint of spice and complexity without overpowering.
Vegan Worcestershire sauce: Enhances the smoky, savory notes (make sure it’s vegan!).
Smoked paprika: Delivers that authentic BBQ smokiness in a pinch.
Onion powder: Adds a subtle aromatics to round out the sauce.
Liquid smoke: A little goes a long way for that campfire flavor.
Ground black pepper and salt: Essential for seasoning and balancing flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is super forgiving, which I love—it's a great starting point for you to add your own flair. Maybe you want it spicier? Or perhaps a bit sweeter? Go ahead and make it yours; you can’t go wrong!

Variation: One of my favorite twists is adding chipotle powder for an extra smoky kick—perfect for taco nights or when I’m craving something bold.
Sweetness adjustment: If you like it sweeter, simply add a touch more sugar or maple syrup to the sauce.
Texture tweak: Shred the mushrooms thicker or thinner based on how “pulled” you want the texture; thicker if you want hearty bites, thinner if you want it to soak up more sauce.

Step-by-Step: How I Make Vegan BBQ Pulled Mushrooms Recipe

A close-up view of a white bowl filled with shiny, dark reddish-brown shredded pieces of food coated in a thick sauce, with a pair of wooden chopsticks holding a small bunch above the bowl. The bowl sits on a wooden surface, with a silver spoon holding some of the red sauce nearby. The background shows a soft focus of green leaves and a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepping the Mushrooms to Pulled Perfection

Start by preheating your oven to 350 °F (175°C) and lining a baking sheet with parchment paper. Run the king oyster mushrooms under cold water gently to clean off any dirt, then pat them dry carefully. Slice each mushroom lengthwise and shredding the flesh using a fork—this step is key! The goal is to create thin, pulled-like strips that’ll soak up all that BBQ flavor.

Step 2: Roasting for Texture

Toss your shredded mushrooms with a little oil and spread them evenly on the baking sheet, making sure they don’t overlap. Roast them for about 20 minutes, but start checking at 15 to avoid over-browning. You want them just slightly golden and dry to the touch but not crispy—this maintains that tender, pull-apart feel.

Step 3: Mixing the Luscious BBQ Sauce

While the mushrooms are roasting, whisk together ketchup, sugar, apple cider vinegar, soy sauce, yellow mustard, vegan Worcestershire, smoked paprika, onion powder, liquid smoke, salt, and pepper in a small bowl. This sauce is the soul of the recipe, bringing that smoky, tangy punch we’re after.

Step 4: Sautéing & Marinating Magic

Once the mushrooms come out of the oven, transfer them to a mixing bowl and pour in all that BBQ sauce. Toss them well to coat every bit, then heat a tablespoon of oil in a large non-stick skillet over medium heat. Sauté the mushrooms and sauce for about 5 minutes, stirring frequently, until the sauce thickens and clings to the mushrooms, but don’t let it dry out completely.

Step 5: Serve and Savor

Remove from heat and get ready to serve this deliciousness! I like to pile it high on toasted buns for a sandwich or wrap it up with some crunchy slaw. It keeps well, too, so you can refrigerate any leftovers for a few days.

Top Tip

Over the years, I’ve learned little tweaks that make this Vegan BBQ Pulled Mushrooms Recipe shine every time. If you take just a moment with these tips, you’ll breeze through the process and end up with delicious, foolproof BBQ mushrooms.

Don’t skip shredding: Using a fork to pull apart the mushrooms really makes a world of difference in texture—it’s the magic behind that pulled meat feel.
Watch your oven: Mushrooms can go from perfectly golden to dry pretty fast, so start checking before the 20-minute mark to avoid overbaking.
Balance the sauce: Taste your BBQ sauce before adding it to the mushrooms—adjust the sweetness or acidity slightly to suit your palate.
Sauté at medium heat: Cooking the mushrooms too hot will burn the sauce before it thickens; take it slow for the best glaze.

How to Serve Vegan BBQ Pulled Mushrooms Recipe

vegan pulled mushrooms - Serving Suggestion

Garnishes

I often top my BBQ pulled mushrooms with fresh crunchy coleslaw, a few slices of pickles, and a sprinkle of fresh chopped parsley or green onions. These garnishes bring freshness and a little bite to complement the smoky richness perfectly.

Side Dishes

Serve this with crispy sweet potato fries, corn on the cob, or a simple green salad dressed in lemon vinaigrette. I’ve also enjoyed it with creamy mashed potatoes for a comforting meal—you can’t go wrong!

Creative Ways to Present

For a fun twist at gatherings, I’ve layered the Vegan BBQ Pulled Mushrooms on baked potatoes, topped with vegan cheese and chives. Another hit was making mini sliders using dinner rolls, perfect finger food that had everyone asking for seconds.

Make Ahead and Storage

Storing Leftovers

I store leftover BBQ pulled mushrooms in an airtight container in the fridge. They stay juicy and flavorful for up to 3 days—perfect for quick lunches or snacks!

Freezing

Freezing works well if you want to prep in advance. I portion the mushrooms into freezer bags, squeeze out excess air, and freeze for up to a month. When thawed, the texture holds surprisingly well.

Reheating

To reheat, gently warm the mushrooms in a skillet over medium-low heat with a splash of water or vegetable broth to keep them moist. Stir frequently until heated through—this helps preserve the saucy texture without drying out.

Frequently Asked Questions:

What mushrooms are best for this Vegan BBQ Pulled Mushrooms Recipe?

King oyster mushrooms are the best choice for this recipe because their texture holds up well and they shred easily, mimicking pulled meat perfectly.

Can I make this recipe gluten-free?

Yes! Just ensure that you use gluten-free soy sauce and check that your vegan Worcestershire sauce is gluten-free as well. These swaps make the entire dish safe for gluten-free diets.

How long does this dish keep in the fridge?

The Vegan BBQ Pulled Mushrooms can be stored in an airtight container in the fridge for up to 3 days without losing flavor or texture. Just reheat gently before serving.

Can I add spice to this Vegan BBQ Pulled Mushrooms Recipe?

Absolutely! To add spice, try mixing in some chipotle powder, cayenne, or chopped jalapeños either in the BBQ sauce or during the sauté step. It’s a great way to customize heat level.

Final Thoughts

This Vegan BBQ Pulled Mushrooms Recipe has become a total favorite of mine for casual dinners and even when I want to impress friends with something plant-based but hearty and flavorful. It’s cozy, simple, and genuinely delicious—the kind of recipe you’ll want to have in your back pocket for quick meals or weekend cookouts. Give it a try and let those mushrooms surprise you!