Vegetarian barbecue entrees: seeking your suggestions

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Permalink Reply by margaret johnson on June 20, 2011 at 9:10pm

Hi Meghan,  This past weekend, I made a faux "pulled pork" that was a hit at our Fathers Day BBQ among the vegetarians and omnivores alike.  I used about 2 lbs of portabello mushrooms - caps and stems and 3 large onions.  I cut the onions in half, brushed with olive oil and put on the grill.  The caps and stems were also brushed with olive oil and placed on the grill-the stems needed to go in a grill basket- the thing you cook fish in-as they would have fallen into the fire otherwise.  I cooked them, turning every 5 minutes or so, until the mushrooms and onions were soft and had char marks (I think the charring gives it a grilled flavor, but I guess you could skip the charring if you are concerned with the health effects of this).  Then into the kitchen to slice all as thinly as possible to replicate the look of pulled pork.  It all went into a bowl to which I added 3 TBSP olive oil, 1TBSP red wine vinegar and enough barbeque sauce (I like Sweet Baby Rays - it's gluten free)to sufficiently moisten everything . .again going for the look of pulled pork. A little salt, pepper, garlic powder and 3 TBSP, more or less to taste of nutritional yeast.  Again you could skip this if you don't have it, but I love this stuff.  It's really good for you (especially the vegans)and I think it tends to fool the palate as you can't quite identify the flavor but it adds a little interest.  Heat it all up on the stovetop and serve on a bun. It was great and not too labor intensive and you could also make it ahead of time.  Hope this helps. I'd say this would make 6 good sized sandwiches.( Another suggestion is a portabello burger - just the caps grilled and served up in a bun with hamburger fixings.)

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