Smoky BBQ mushroom buns recipe
This vegan take on the popular pulled pork bun replaces the meat with a large, flat mushroom, marinated in a smoky barbecue sauce. Try roasting it until it softens or grill it for an outdoor barbecue.
See method- Serves 4
- 15 mins preparation (plus 30 mins marinating) and 30 mins cooking
- 234 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
For the mushrooms
- 3 tbsp tomato ketchup
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 tbsp maple syrup, golden syrup or agave syrup
- 1 tsp hot smoked paprika
- 1 tbsp olive oil
- 4 large flat mushrooms, wiped and stalk removed
- 4 soft white buns, split open, and shredded crisp lettuce, to serve
For the carrot and cabbage slaw
- 100g (3 1/2oz) red cabbage, shredded
- 2 carrots, grated
- 3 spring onions, finely chopped
- 100ml (1/2 pint) plain soya yogurt
- 2 tsp wholegrain mustard
- 1 small lemon, juiced
Each serving contains
- Energy
- 985kJ 234.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 2.2g
- Sugars
- 12g
of the Reference intake
Carbohydrate 36.8gProtein 7.9gFibre 4.1g
Method
- Mix together the ketchup, vinegar, soy sauce, maple syrup, paprika and olive oil. Generously brush the mixture over the mushrooms, put them in a roasting tray and leave to marinate for 30 minutes.
- Preheat the oven to gas 6, 200°C, fan 180°C. Roast the mushrooms for 25 minutes or until tender. If cooking on a barbecue, place the mushrooms onto the barbecue on a medium/high heat. Cook for 2-3 minutes; turning every 30-40 seconds, or until they are cooked through.
- Spoon any remaining marinade into a pan, stir in 1 tbsp water ready to heat just before serving.
- Meanwhile, make the slaw. Mix together the cabbage, carrots, spring onions, yogurt, mustard and lemon juice, then season to taste.
- Spoon some shredded lettuce on the bottom half of each bun, top with a mushroom, then spoon over a little of the barbecue sauce. Add some of the slaw or serve it by the side.
- See more Vegan recipes
