Vegan Asian burger with Pleurotus mushrooms
bbqLovers
| Prep-time | Bake-time | |
|---|---|---|
| 5 minutes | 15 minutes |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- Ingredients
- 1 pack of Pleurotus mushrooms 350g
- 1 pack of vegan burger buns
- 2 tbsp Horio Extra Virgin Olive Oil
- 2 tsp Maldon sea salt
- ½ tsp Maldon pepper
- 2 tbsp mango chutney 200g
- 6 tbsp barbecue sauce 300g
- Ingredients for the coleslaw salad:
- 1 piece of 750g carrots, cleaned and grated in the coarse part of the grater
- 1 piece of Alion spring onion 150g finely chopped
- ¼ of cabbage (kale) green cut into thin slices*
- 2 tbsp vegan mayonnaise
- 1 tbsp TOP apple cider vinegar 500ml
- 1 tsp Maldon sea salt
METHOD
1. Cut the mushrooms by hand into thin strips and at the same time, heat a pan well. Add the olive oil and fry the mushrooms for 5 minutes until they wilt and start to brown.
2. Season with salt and pepper and add the mango chutney and barbecue sauce. Continue cooking until caramelized.
3. Spoon a dollop of coleslaw and mushroom mixture on the bottom of the bread.
4.Continue with a spoonful of barbecue sauce on top and close your burger.
5.Serve with sweet potatoes in the oven.
Kali Orexi!
*This product is not available at foodhaus stores
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