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Portobello Pulled Pork Sammie

RecipeGet Your Vibes

One of the fun things I enjoy about being plant based is recreating recipes that people would have never imagined being possible to make with plants.  My most recent creation is a pulled pork sandwich and I didn’t use any meat substitutes, I used plants!  Often times I feel like vegans use a lot of meat substitutes that are filled with gluten, wheat, soy, and other fillers that aren’t very good for us and can cause digestion complications, breakouts and other skin issues.  The superstar of this dish are Portobello mushrooms for the Get Your Vibes Portobello Pulled Pork Sammie!

With the season transitioning to fall this is the perfect recipe for a lazy day or night at home.  I enjoyed mine on a Sunday curled up on the couch watching football!

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Here is what you’ll need:

Serves 4-5 (or two sammies for two-three people, I definitely had seconds!) 

  • 6 Portobello mushrooms

  • Bag of buns (preferably gluten free)

  • 1-2 bunches of scallions

  • 3-4 cloves of minced garlic

  • Vegan Barbecue Sauce (I used Annie’s sweet and spicy)

  • Hoisin sauce (majority of the brands are vegan)

  • Olive oil

  • Sesame oil

  • Liquid aminos or soy sauce  

  • Vegan mayo

  • Cucumber

  • 1 medium red onion

  • Sesame seeds

  • S&P

Directions:

You want to start by preheating the oven to 350.  Thinly slice the Portobello mushrooms and add them to a baking pan or sheet.  Add 1 tablespoon of olive oil and 1 tablespoon of sesame oil, a sprinkle of salt and pepper, and combine.  Bake the mushrooms for 20-25 minutes.  While the shrooms are baking heat up 1 tablespoon of olive oil and 2 tablespoons of sesame oil on the stove top.  Add the minced garlic and about 1 BIG handful of chopped scallions (save some for the sammies) to the pan and sauté until golden brown.  Once the mushrooms are done add them to the pan and mix them in with the scallions and garlic.   After it’s been mixed add ¼ cup of barbecue sauce and ¼ of hoisin sauce, and 1-2 tablespoons of liquid aminos.  Combine, keep on low heat and let the flavors marinate together.  Toast the buns, add a layer of mayo to the top and bottom, thinly slice cucumber and red onion and add to the bottom bun, portion the shredded mushroom mixture on the buns, top with scallions and sesame seeds and serve!

I served mine with a side of sweet chipotle potatoes chips and it was delish!

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Vibe of The Week: Keep It Real With Yourself.

Vibe Of The WeekGet Your Vibes

One of the things I've learned on this journey with Get Your Vibes is how important it is to be real with yourself.  When you're starting a business, or any new adventure that has passion driving it, it can be hard to see things from an objective view.  This can prevent necessary moves from being made or tasks being completed.  This week, let's all focus on keeping it real, especially ourselves. 

When keeping it real, it's best to do it and be positive about it, keeping it real is a good thing, so be happy!  We always have room to grow, there are so many ways we can be better.  When we think from a positive, open, eager place, we position ourselves to align with positive, fulfilling, and new opportunities.  This helps keep the fire lit, because when you are trying to Get Your Vibes, you are always striving to be and do better.  

It's important to understand that we are never done learning, we can always learn more.  Be real, be real with yourself and open to new possibilities coming to you.  Try not to judge your path, this will allow you to see things as they are and not how we or others perceive them to be.  

Learn to trust yourself and your intuition.  Keep it real with yourself, because if you can't keep it real with you, then who can you keep it real with?

Use the hashtag #VOTW and show us how you Get Your Vibes!

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