Just because you don’t eat meat doesn’t mean you can’t enjoy the taste of great Barbecue this summer.

This recipe is a delicious substitute and will even have the Carnivores going back for more. This can also be made Vegan with just a few substitutions – of course.  And it is so simple it’s ridiculous.

 

Time:  2 hours (including prep time)

Serves 4 – 6

 

Ingredients:

 

• 1 Package of Portabella mushrooms
• 2 medium onions
• A bunch of Kale for Vegan version or a package of Chopped Kale Salad
• 1 bottle of your favorite Barbecue sauce (if you are vegan make sure you buy a vegan sauce)
• 4 -6 Buns – I buy Brioche but you can use plan hamburger buns (again if you are vegan or need a gluten free options buy accordingly)

 

Directions:

1. Either dice the mushrooms or slice the mushrooms (depending on if you want a sliced or chopped barbecue sandwich)
2. Dice one onion
3. Place mushrooms, diced onion, and barbecue sauce in a *crockpot and cook on high for 2 hours – or until the mushrooms are tender.
4. While the barbecue is cooking mix up your slaw and let it marinate – the longer it sits the better it tastes.

 

And that’s IT!  Once the barbecue is done serve on buns with pickles, onion slices and kale slaw.  The meat eaters in my crowd put this on top of their chopped or sliced brisket.

 

Enjoy!

 

*if you don’t have a crock pot this can be done on the stove – cooking at a low simmer for about 3 hours stirring occasionally.