BBQ Pulled ‘Pork’ Flautas. Basically everything we know and love about a pulled pork sandwich, but rolled into a tortilla and fried to crispy, golden perfection. Filled with smokey shredded oyster mushrooms, melty cheddar cheese, and topped with tangy, crunchy slaw – these BBQ Pulled ‘Pork’ Flautas are so good, no one will even know they’re vegan!
Ingredients
COLESLAW
6 cups loosely packed tri-colored coleslaw mix
6 TBS vegan mayonnaise
1 TBS apple cider vinegar
1 TBS sweet relish
⅛ tsp celery seed
Kosher salt and fresh pepper to taste
BBQ PULLED 'PORK' TAQUITOS:
1 LB oyster or king oyster mushrooms
4 TBS avocado oil, divided
1 tsp each : coconut or brown sugar, garlic powder, smoked paprika, liquid smoke, apple cider vinegar
½ tsp Kosher salt and fresh ground black pepper
½ cup BBQ sauce, plus more for serving
1 cup vegan cheddar cheese shreds
12 flour tortillas
Canola oil, for frying
Pickled jalapeños, for serving
Chopped cilantro, for serving
Vegan ranch, for serving
Instructions
COLESLAW
In a large bowl, whisk together mayo, apple cider vinegar, sweet relish, and celery seed. Toss in coleslaw mix and combine thoroughly, making sure everything is well combined and that the cabbage is coated (keep in mind it the slaw may seem a bit "dry", but I don't want it too soggy. I like the cabbage to stay nice and crisp). Taste and adjust seasonings. Cover and set in the refrigerator to cool and marinate.
BBQ PULLED PORK TAQUITOS:
With your hands or the back of two forks, shred the mushrooms until they begin to resemble shredded meat. Place in a large bowl and toss with coconut sugar, garlic powder, smoked paprika, liquid smoke, apple cider vinegar, salt, pepper, and 2 tablespoons avocado oil. Mix thoroughly to ensure all the shredded mushrooms pieces are coated.
In a large skillet on medium high heat, add the remaining 2 tablespoons avocado oil. Once the oil is hot, place seasoned mushroom shreds into the pan and sauté until most of the moisture has cooked out of the mushrooms and they're slightly crisped on the edges, about 10 minutes. Stir in BBQ sauce and cook an additional 5 minutes.
Transfer the mushrooms to a large bowl with vegan cheddar shreds, mixing throughly to combine. Set the large skillet aside.
Working with one tortilla at a time, add about ¼ cup of the shredded mushroom and cheese mixture in a line down the center of the tortilla.
Roll tightly upwards and secure with 1-2 toothpicks. Repeat until the mixture is gone.
Meanwhile, in the same large skillet used to prepare the mushrooms, add about 1" of canola oil on medium heat. Once the oil is glistening, working in small batches, fry the prepared taquitos seam side down, until they are golden-brown and crispy, about 3-4 minutes per side. Transfer to a paper towel lined plate and repeat until they're all fried.
When ready to serve, top taquitos with coleslaw, pickled jalapeños, chopped cilantro, and a drizzle of BBQ sauce and vegan ranch.
ENJOY!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-bbq-pulled-pork-taquitos/