Vegan BBQ Pulled Chicken Sandwich

Coleslaw

-1 1/2 cup Cruciferous Crunch Collection from Trader Joe’s or any coleslaw mix

-1/2 cup Vegan Mayo

-1/2 teaspoon Mustard

-1/2 teaspoon Red Wine Vinegar

-2 teaspoons Simple Syrup

-1 teaspoon Black pepper

-1 teaspoon Salt

-1 teaspoon Garlic powder

-1 teaspoon Dried Thyme

Prepare the dressing: mix all ingredients except “Cruciferous Crunch Collection” (CCC) in a bowl
In a separate bowl, add dressing to the CCC, to your desired consistency, and gently mix together
Chill in the fridge

Barbecue Pulled “Chicken”

-2 king oysters mushrooms (enough for about 2 cups

-1 1/2 tablespoons “Vegan Chicken Less Seasoning” from Trader Joe’s

-1 tablespoon Minced Onion

-4 tablespoons Salt-Free BBQ Seasoning (I used the Southwest Chipotle Seasoning Blend from Target)

-1 teaspoon Black pepper

-1 teaspoon Garlic powder

-6-8 drops Liquid smoke

-2 tablespoons Olive oil

-1 cup Barbecue Sauce of choice

-Sandwich rolls of buns

Preheat your oven or air fryer to 400º
Cut off the ends of the smaller side of the mushrooms. Use a fork to shred the mushrooms. Place mushroom shreds in a bowl
Add the remaining ingredients except the bbq sauce to the mushrooms. Mix well
On a aluminum foil-lined tray or air fryer basket, evenly spread out the mushroom shreds
Bake mushrooms until slightly crispy (about 20 minutes for the oven and 10 for the air fryer)
Take mushrooms out of the oven/ air fryer and add bbq sauce. Gently mix and combine well
Bake for an additional 10 minutes or air fry for an additional 5 minutes
Top sandwich roll with mushrooms first, followed by the coleslaw