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Title: Pulled Portobello Bbq Sandwiches
Categories: Sandwiches, Vegetarian
Yield: 4 Servings

1/2 c Ketchup
1/2 c Cider vinegar
1 Chipotle chile in adobo;
- minced
2 tb Natural sugar
1 tb Low-sodium tamari
1 tb Prepared yellow mustard
1 tb Molasses
1/4 ts Cayenne
4 lg Portobello mushroom caps;
- gills scraped out *
1 tb Olive oil
1 Sweet onion;
- halved lengthwise,
- then sliced thinly
Sal
Black pepper; freshly ground
Rolls; sliced; to serve

* For a variation, instead of mushrooms, try shredded canned jackfruit
packed in water, reconstituted soy curls, seitan, steamed tempeh, or
even crushed cooked chickpeas.

In a saucepan, combine the ketchup, vinegar, chile, sugar, tamari,
mustard, molasses, and cayenne. Stir to blend well and heat over
medium heat to allow the flavors to meld.

Shred the mushrooms using the large holes on a box grater or in a food
processor using the shredding disk. Set aside.

Heat the oil in a large skillet over medium heat. Add the onion and
cook until softened, about 5 minutes. Add the mushrooms and cook
until they soften, about 4 minutes. Season to taste with salt &
pepper. Stir in as much of the sauce as desired, stirring the mix
well. Cook for 5 to 7 minutes to reduce the sauce and blend the
flavors. Pile the mushroom mixture onto sandwich rolls. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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