HOW TO MAKE BBQ PULLED MUSHROOMS WITH APPLE COLESLAW
– I – N – G – R – E – D – I – E – N – T – S –
BBQ MUSHROOMS (FOR 2)
– 4 king oyster mushrooms*
– 2 Tbsp extra virgin olive oil
– 1 tsp smoked paprika
– ¼ tsp salt
– ¼ tsp cayenne pepper
– 2 cloves garlic minced
– 60g up BBQ sauce
*You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups).
COLESLAW
– Equal weight of:
* Carrot,
* Red and White cabbage
* Red onion
* Apple
(gauge depending on how much you want to make)
– 2tbsp vegan mayo or coconut yoghurt
TO SERVE
– Wholewheat Wraps
-Vegan Brioche Buns
– M – E – T – H – O – D –
STEP 1: Shred all the coleslaw ingredients. Add the mayo or yoghurt just before serving so the coleslaw doesn’t get soggy.
STEP 2: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
STEP 3: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
STEP 4: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork and tell The Vegan Brit how it went!
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– M U S I C –
* Team Spirit *
by Mixaund
https://mixaund.bandcamp.com/
* Journey Of Hope by Alexander Nakarada * https://www.serpentsoundstudios.com
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