Vegan Pulled Mushroom Buns





VEGAN PULLED MUSHROOM BUNS
VEGAN PULLED MUSHROOM BUNS

PREP TIME

10 mins 

COOKING TIME

30 mins 

SERVES

4  PEOPLE
These vegan pulled mushroom bun are a summer party show stopper.

INGREDIENTS

  • 4 white rolls
  • 8 large portobello mushrooms shredded
  • BBQ GLAZE
  • 4 tbsp ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 2 tbsp soy sauce
  • 2 tbsp vegetable oil or sesame oil
  • 2 tsp smoked paprika
  • 2 tsp cayenne pepper
  • 2 tsp garlic granules
  • coleslaw Classic Asian
  • 2 large carrots julienned
  • 1/2 red cabbage finely sliced
  • 1/2 white cabbage finely sliced
  • 4 spring onions finely sliced
  • 1 bunch basil finely sliced
  • 5cm piece ginger julienned (optional)
  • 2 tsp black sesame seeds
  • 4 tbsp Hellmann's vegan mayonnaise
  • cut in half lemon juiced
  • pinch Cornish sea salt and pepper seasoning mix

METHOD

  1. Preheat the oven to 180c

  2. Combine the BBQ sauce ingredients in a bowl.

  3. Lay out the mushrooms on a large, lined baking sheet, brush with the BBQ glaze and roast for half an hour.

  4. Reserve the rest of the bbq for later.

  5. Meanwhile, jullienne the ginger and carrots and finely slice the cabbage. Combine in a bowl and add in the sliced spring onions, basil, red chilli, sesame seeds, lemon juice, vegan mayonnaise, salt and pepper.

  6. Once the mushrooms are roasted, pull them apart with two forks and place in a bowl, stirring through a little more bbq glaze.

  7. Spoon this into your white rolls and top with the colourful vegan coleslaw. Enjoy!