Super talented vegan chef, Dianne Wenz, has written another yummy book, Eating Vegan, for new vegans and plant-curious eaters who are seeking delicious recipes and tips to embrace a healthy, plant-based diet.

This comprehensive book includes beautiful photos and helpful tools like a “vegan staple list,” cooking charts, a handy guide for preparing tofu, and full meal plans―along with tasty, satisfying recipes to please your palate. 

Dianne is kindly sharing a delicious recipe from the book with us today! Thank you Dianne!

1

ABOUT THE RECIPE:
Serves 4

Prep time: 10 minutes / Cook time: 20 minutes

30 Minutes or Less, Leftover-Friendly, Nut-Free, Plan Ahead

DIANNE SAYS:
I think these Pulled Mushroom Barbecue Sandwiches would get the mushroom haters’ seal of approval, but you can make them with thinly sliced seitan instead of mushrooms if you like.

Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.

2

INGREDIENTS:

1 tablespoon vegetable oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 pound cremini or white button mushrooms, thinly sliced
1 cup Barbecue Sauce (recipe follows) or store-bought vegan barbecue sauce
Salt
Pepper
4 buns of choice
4 large romaine lettuce leaves
1 tomato, sliced
Pickle slices

3

INSTRUCTIONS:

Heat the oil in a large pan over medium-high heat. Cook the onion, stirring frequently, until it has begun to soften and brown, about 5 minutes. Add the garlic and mushrooms, and cook until the mushrooms brown and soften, about 10 minutes. If there’s any liquid in the pan from the mushrooms, pour it out.

4

Add the Barbecue Sauce to the pan and stir to coat the vegetables well. Cook until the sauce is heated throughout, about 5 more minutes. Season with salt and pepper.

5

To serve, divide the mixture among the 4 buns. Top each with lettuce, tomato, and pickle slices.

First-Timer Tip: If you have a food processor with attachments, you can use the slicing blade to cut the mushrooms in just seconds. Or look for precut mushrooms at the grocery store, which will reduce your prep time to almost nothing.

6

DIANNE'S BARBECUE SAUCE

Makes about 1¼ cup

Prep time: 5 minutes / Cook time: 15 minutes

30 Minutes or Less, Gluten-Free, Nut-Free, Leftover-Friendly

1 cup ketchup
3 tablespoons molasses
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon low-sodium tamari or soy sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cayenne pepper, optional

In a medium saucepan over medium-high heat, stir together all of the ingredients. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it thickens slightly.
Use the sauce immediately or store in an air-tight container in the refrigerator for up to 2 weeks.

Ingredients

Directions

1

ABOUT THE RECIPE:
Serves 4

Prep time: 10 minutes / Cook time: 20 minutes

30 Minutes or Less, Leftover-Friendly, Nut-Free, Plan Ahead

DIANNE SAYS:
I think these Pulled Mushroom Barbecue Sandwiches would get the mushroom haters’ seal of approval, but you can make them with thinly sliced seitan instead of mushrooms if you like.

Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.

2

INGREDIENTS:

1 tablespoon vegetable oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 pound cremini or white button mushrooms, thinly sliced
1 cup Barbecue Sauce (recipe follows) or store-bought vegan barbecue sauce
Salt
Pepper
4 buns of choice
4 large romaine lettuce leaves
1 tomato, sliced
Pickle slices

3

INSTRUCTIONS:

Heat the oil in a large pan over medium-high heat. Cook the onion, stirring frequently, until it has begun to soften and brown, about 5 minutes. Add the garlic and mushrooms, and cook until the mushrooms brown and soften, about 10 minutes. If there’s any liquid in the pan from the mushrooms, pour it out.

4

Add the Barbecue Sauce to the pan and stir to coat the vegetables well. Cook until the sauce is heated throughout, about 5 more minutes. Season with salt and pepper.

5

To serve, divide the mixture among the 4 buns. Top each with lettuce, tomato, and pickle slices.

First-Timer Tip: If you have a food processor with attachments, you can use the slicing blade to cut the mushrooms in just seconds. Or look for precut mushrooms at the grocery store, which will reduce your prep time to almost nothing.

6

DIANNE'S BARBECUE SAUCE

Makes about 1¼ cup

Prep time: 5 minutes / Cook time: 15 minutes

30 Minutes or Less, Gluten-Free, Nut-Free, Leftover-Friendly

1 cup ketchup
3 tablespoons molasses
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
1 teaspoon low-sodium tamari or soy sauce
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cayenne pepper, optional

In a medium saucepan over medium-high heat, stir together all of the ingredients. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it thickens slightly.
Use the sauce immediately or store in an air-tight container in the refrigerator for up to 2 weeks.

Pulled Mushroom Barbecue Sandwiches by Dianne Wenz

Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.

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