Vegan Eggplant Pulled Pork Burger (GF)

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. 
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


For the "pulled pork"*:

  • 1 eggplant (aubergine) , halved
  • 1 tablespoon oil (olive, rapeseed, vegetable or coconut)
  • 1 onion , sliced
  • 2 cloves of garlic , minced
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 120 ml (1/2 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 (1/3 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
  • 1/2 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 **


For the "pulled pork":

  • Lay out the eggplant 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 to the pan with the BBQ sauce, along with the lentils. 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:

  • Put 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 liked


*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. 
**See below some of my favourite recipes for oven-baked fries:


Calories: 413kcal | Carbohydrates: 63g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Sodium: 495mg | Potassium: 929mg | Fiber: 14g | Sugar: 16g | Vitamin A: 2700IU | Vitamin C: 15.8mg | Calcium: 128mg | Iron: 6.4mg