20 Minute Plant Based Pulled ‘Pork’ (Gluten Free, Vegan)

Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Yield: serves 2Categories: Dinners, Soups/Sides
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This easy to make plant based pulled pork recipe is a favourite of mine! Pulled pork was a favourite of mine before I stopped eating meat so it was only a matter of time before I came up with a good meat free alternative!

Although I do sometimes eat meat substitutes I try to limit these and prefer to opt for more plant based versions of meat containing classics. The oyster mushrooms in this recipe make a great meat substitute due to their texture and the chestnut mushrooms help bulk up the volume.

Unlike classic pulled pork, this recipe is really quick to make and can be whipped up in just twenty minutes. This means it is ideal to make through the week when you are in a rush or as a quick lunch on the weekend.

I have noted to use chestnut mushrooms specifically in this, however, any type of mushrooms would work. The other ingredients used in this recipe are pantry staples so hopefully this recipe would come in handy if you had lots of mushrooms that needed using up but weren’t sure what to do with, meaning that it can help reduce food waste.

Why not mix it up a little and try this plant based pulled pork over the top of my Loaded Sweet Potato Nachos? This pulled pork also works really well alongside my Buttery Corn Riblets recipe and my One Pan Buttery Lemon & Herb Potatoes recipe which you can find here.

If you like this recipe you will probably also like my Vegan Fried Chicken recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 300ml 1 + 1/4 cup passata
  • 150g 3/4 cup oyster mushrooms
  • 100g 1/2 cup chestnut mushrooms
  • 3 tbsp apple cider vinegar
  • 3 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/4 tsp cumin
  • pinch sea salt
  • pinch black pepper


  1. Finely chop the oyster mushrooms and chestnut mushrooms into thin slices
  2. Add the olive oil to a frying pan and add the chopped mushrooms along with salt, pepper and 1/2 tsp paprika, allow to cook for a few minutes until the mushrooms start to soften and reduce in size
  3. Pour the passata, apple cider vinegar and maple syrup into a jug and add the remaining paprika, garlic salt and cumin. Stir well and add salt and pepper to taste
  4. Pour the sauce into the pan containing the mushrooms and bring to the boil
  5. Reduce to simmer and allow to cook for another fifteen minutes or until the sauce starts to reduce


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