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    Recipes » Recipes » Lunch & Dinner

    Vegan Eggplant Pulled Pork Burger (GF)

    Last updated - July 13, 2021; Published - May 13, 2019 By Rhian Williams 26 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Vegan Eggplant Pulled Pork Burger photos

    This Vegan Eggplant Pulled Pork Burger is easy to make, just as tasty as the real thing, and packed full of plant-based goodness. The eggplant "pulled pork" has a deliciously chewy texture, and pairs beautifully with the salty-sweet, tangy homemade BBQ sauce and creamy coleslaw.

    A vegan eggplant pulled pork burger with coleslaw and sweet potato fries and salad in the background

    I've seen so many vegan "pulled pork" recipes using jackfruit, and I wondered if there were any other ingredients that could be used to create a similar effect.

    This got me thinking about a very simple Japanese dish called nasu no mushiyaki. It consists of grilled eggplant (aubergine) that has the skin peeled off and is shredded up. It's eaten seasoned with soy sauce and sesame, and most commonly eaten in the summer.

    The texture is simultaneously tender and melt-in-your-mouth soft, whilst also being a little chewy and it has a rich, almost meaty flavour...sounds like pulled pork, right?

    But there's no need to get the grill out for my version here - just halve your eggplant and pop it in the oven and wait for it to soften. Meanwhile you can get on with other fun activities, like making a foolproof homemade vegan BBQ sauce.

    And, if I've learnt anything from the past several years of meat-free recipe development, it's that it's not the meat that makes certain dishes taste good, but the sauce. So, I knew that the texture of the pulled eggplant paired with a delicious BBQ sauce would be perfect!

    So, I got to work making a DIY BBQ sauce that would taste just as good as the bottled stuff - my version here is made with caramelised onions and garlic, smoked paprika for smokiness, cumin for a spicy hum, tomato sauce for an acidic tang, tamari (or soy sauce) for salty umami-rich flavour, and dates for a nectar-like sweetness. You could also add a pinch of cayenne for heat, and maybe a dash of whiskey if a whiskey BBQ sauce situation is your kinda thing.

    I decided to bulk out the eggplant "pulled pork" with green lentils, which add protein and extra fibre, and help make it more of a proper meal. You can either cook your own green lentils from scratch (which is pretty quick and easy!) or use tinned ones.

    How to make homemade vegan BBQ sauce

    Scroll down to the bottom of the post for the full recipe.

    • Fry the onion and garlic for around 10 minutes until softened.
    Sliced onion and garlic being fried in a silver saucepan
    • Add the smoked paprika and cumin and fry for a minute until fragrant.
    • Add the tomatoes, dates, tamari and salt + pepper.
    • Bring to the boil and simmer for 10 minutes.
    Vegan homemade BBQ sauce ingredients in a silver saucepan
    • Remove from the heat and whizz in a blender or food processor (a hand-held stick blender also works well) until completely smooth.
    Blended vegan BBQ sauce in a silver saucepan

    You can make extra sauce and freeze it for another day, or if you're pressed for time/feeling lazy, you can just use your favourite shop-bought BBQ sauce instead.

    How to make eggplant "pulled pork"

    Scroll down to the bottom of the post for the full recipe.

    • Place the eggplant halves skin-side up on a rectangular baking tray lined with baking paper and bake in the oven for around 30 minutes, until soft enough to gently pierce with a fork.
    Two eggplant halves lying face down on a baking tray lined with baking paper
    • Once the eggplant is cooked, use a fork to shred the flesh of the eggplant - the shredded flesh should easily fall out of the outer skin.
    Two roasted eggplant halves being shredded on a white plate
    • Add the shredded eggplant and lentils to the BBQ sauce in the pan. Heat to warm through just before serving.
    Vegan BBQ sauce, shredded eggplant and green lentils in a silver saucepan

    Serving suggestions

    I used my favourite rainbow coleslaw to make the burgers look extra cheerful. You can either just use the chopped cabbage (white AND purple for extra colour) and carrots dressed with a dash of lemon juice, or you can go the extra mile (which I highly recommend) and make a creamy, dreamy vegan cashew mayonnaise to coat it. Though again, no judgement if you'd rather use your favourite shop-bought mayo instead.

    For fries, I kept up the rainbow theme and used a mixture of regular orange sweet potatoes, white-fleshed sweet potatoes and purple sweet potatoes, but you can also use

    • Regular potato fries.
    • Sweet potato fries.
    • Celeriac fries.

    More delicious meat-free sandwiches

    • Tofu Burger
    • Lazy Falafel
    • Mediterranean Chickpea “Tuna” Pittas
    • Hummus Toasted Sandwich
    • Chickpea Mayonnaise Salad Sandwich

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A vegan eggplant pulled pork burger with coleslaw and sweet potato fries and salad in the background

    Vegan Eggplant "Pulled Pork" Burger (GF)

    This Vegan Eggplant "Pulled Pork" Burger is easy to make, just as tasty as the real thing, and packed full of plant-based goodness. 
    4.37 from 30 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: vegan bbq sauce, vegan eggplant recipe, vegan pulled pork
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 burgers
    Calories: 413kcal
    Author: Rhian Williams

    Ingredients

    For the "pulled pork"*:

    • 1 eggplant (aubergine) , halved
    • 1 tablespoon oil (olive, rapeseed, vegetable or coconut)
    • 1 onion , sliced
    • 2 cloves garlic , minced
    • ¼ teaspoon smoked paprika
    • ½ teaspoon ground cumin
    • 120 ml (½ cup) tinned tomatoes
    • 3 pitted dates
    • 1 tablespoon tamari (or soy sauce if not gluten-free)
    • Salt + pepper to taste
    • 400 g (14 oz) tin of green lentils , drained and rinsed

    For the coleslaw:

    • 1 carrot , peeled and grated or chopped into matchsticks
    • 1 large leaf white cabbage , shredded or finely sliced
    • 1 large leaf purple cabbage , shredded or finely sliced

    For the mayonnaise:

    • 50 g (⅓ cup) raw cashew nuts soaked overnight in cold water or in boiling water for 10 minutes
    • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
    • 1 tablespoon lemon juice
    • ½ teaspoon Dijon mustard
    • 1 teaspoon maple syrup (or sub any other sweetener)
    • Salt + pepper to taste

    To serve:

    • 4 burger buns , halved (gluten-free if necessary)
    • Oven-baked fries **

    Instructions

    For the "pulled pork":

    • Place the eggplant halves skin-side up on a baking tray lined with baking paper and bake in the oven for around 30 minutes at 180 degrees Celsius (350 degrees Fahrenheit), until soft enough to gently pierce with a fork.
    • Meanwhile, make the BBQ sauce by heating up oil in a saucepan.
    • Add the onion and garlic once hot and fry for around 10 minutes, until softened.
    • Add smoked paprika and cumin and fry for a minute until fragrant.
    • Add the tomatoes, dates, tamari and salt + pepper to taste.
    • Bring to the boil and simmer for 10 minutes on a low heat.
    • Remove from the heat and whizz in a blender or food processor (a hand-held stick blender also works well) until completely smooth.
    • Once the eggplant is cooked, use a fork to shred the flesh of the eggplant. The shredded flesh should easily fall out of the outer skin.
    • Add the shredded eggplant and lentils to the BBQ sauce in the pan. Taste and add extra salt if necessary.
    • Heat to warm through just before serving.

    For the coleslaw:

    • Place the shredded vegetables in a large bowl.

    For the mayonnaise:

    • Add all ingredients for the mayonnaise to a blender or food processor and whizz until completely smooth, adding little splashes of water until you achieve your desired consistency - it should be fairly runny but not too watery.
    • Add mayonnaise to the chopped vegetables and mix well.
    • Taste and adjust seasonings as necessary.
    • Coleslaw keeps well in the fridge so can be made up to a day in advance.

    To serve:

    • Place a few generous tablespoons of the "pulled pork" into each burger along with a couple of tablespoons of coleslaw.
    • Serve alongside oven-baked fries of choice, if desired.

    Video

    Notes

    *You could also add a pinch of cayenne for heat, and maybe a dash of whiskey, if desired. 
    **My favourite recipes for oven-baked fries:
    • Sweet potato fries.
    • Celeriac fries.
     
    Nutrition Facts
    Vegan Eggplant "Pulled Pork" Burger (GF)
    Amount Per Serving
    Calories 413 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 2g10%
    Sodium 495mg21%
    Potassium 929mg27%
    Carbohydrates 63g21%
    Fiber 14g56%
    Sugar 16g18%
    Protein 18g36%
    Vitamin A 2700IU54%
    Vitamin C 15.8mg19%
    Calcium 128mg13%
    Iron 6.4mg36%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Brittany

      January 11, 2021 at 1:28 pm

      Can I use rice instead of lentils?

      Reply
      • Rhian Williams

        January 11, 2021 at 4:17 pm

        Yes!

    2. Margrit

      June 10, 2021 at 4:33 pm

      why dont you use the skin of eggplant sliced thin? vitamins

      Reply
      • Rhian Williams

        June 10, 2021 at 4:53 pm

        You can if you want!

    3. nunu

      June 26, 2021 at 8:00 am

      If I want to substitute some already made bbq sauce, how much would I need to use?

      Reply
      • Rhian Williams

        June 26, 2021 at 12:21 pm

        I'd advise adding it to taste as how much you'd need can vary so much depending on the brand etc of bbq sauce you use!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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