Indulge all your vegan junk food fantasies without the junk! These are extra delicious served with oven-baked sweet potato wedges. Double up on the sriracha mayo and you have an easy peasy dip for the wedges. Thanks for all the goodness, The Culinary Cartel!
250g King Oyster/Trumpet Mushrooms
' tsp Good life Organic Steak Sizzle Seasoning
2 Tbsp Biona BBQ sauce
1,5 tsp liquid smoke
2 Tbsp Vegan That Mayo
1 Tbsp Bone Sriracha Sauce
2 Fresh Earth Gluten Free Hamburger buns
80g Red or white cabbage
2 large radish
1 spring onion
' tsp Black sesame seeds
Heat the oven to 200 on convection.
Use a fork to shred each of the king oyster mushrooms until they resemble the texture of pulled chicken or pork, and place the mushroom strings on a baking tray, in a thin even layer about 1 cm deep.
Drizzle over a little olive oil, and toss the mushrooms. Try not to use a lot of oil, as mushrooms have a spongy texture and can absorb a lot - making your final dish greasy. Sprinkle over the spice mix.
Bake in the oven for 10 - 12 minutes until the mushrooms begin to soften and the edges are start to brown and crisp.
While the mushrooms bake, shred the cabbage finely. Slice up the spring onion and the radish (either into rounds or matchsticks) and add to a bowl with the cabbage. Place a pan on high heat and cut open the rolls. Spread a blob of the mayo inside the rolls and place the rolls, mayo side down, into the hot pan to crisp. Once golden, set the rolls aside for serving and keep the pan on the heat. Mix the remaining mayo and sriracha together and spoon it over the slaw. Mix together and season the slaw with salt or miso to taste. I like to use miso to season, as it gives the burger a kick of protein! Sprinkle in the black sesame seeds.
Remove the mushrooms from the oven and pop them into the pan used for the rolls. Fry until more crispy bits form, then add the BBQ sauce and liquid smoke. Cook until sticky, season with salt or miso paste to taste and pile high on the crispy roll. Top with slaw and serve with a side of choice.
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