I Can’t Believe It’s Not “Pulled Pork’’
Serves: 2 Portions
Time: 40 minutes
Dare I say… this is one of the best things I’ve made! Definitely the nicest lunch I’ve had in a long time, and the sauce is incredible. I’m definitely going to make this sauce for other dishes as a sweet and smokey bbq marinade for things like tempeh. It’s amazing that the basis of this is literally mushrooms – but believe me when I say you won’t miss the meat with this recipe if pork is your thing! I served it here in some crusty spelt baguettes, but it would be equally as yum in a sandwich or whatever bread you have to use.
Ingredients:
‘’Pulled Pork’’
5 or 6 large Oyster Mushrooms
Drizzle of olive oil
Sprinkle of salt
Sprinkle of black pepper
Sprinkle of cajun seasoning
Chunky Coleslaw (makes enough for more than a 2 person serving – can be stored in the fridge for later use!)
1 carrot grated / chopped thinly
Handful of roughly shredded red cabbage
Handful of roughly shredded white cabbage
2 tablespoons of vegan mayo
BBQ Sauce
3 tablespoons of tamari
2 tablespoons tomato puree
3 garlic cloves (crushed)
2 teaspoons of smoked paprika
2 tablespoons of apple cider vinegar
1 tablespoon of oil (optional – I’ve made it without and was just as nice)
4 tablespoons of water
1-2 tablespoons of maple syrup
Cooking Steps:
Preheat the oven to 200 C.
Using a fork or your hands if easier, shred the mushrooms into thin strips. Use your hands to pull apart the cap into strips.
Once all shredded, lay it on to a baking sheet lined with parchment paper. Drizzle it with olive oil and a sprinkle of salt and pepper. Mix it all around to ensure it’s all coated. Place it in the oven.
While that is cooking – make your sauce and coleslaw. For the coleslaw, chop your veg and mix it with the vegan mayonnaise in a bowl. Leave aside.
For the bbq sauce, add the smoked paprika, tamari, tomato puree, garlic, apple cider vinegar, oil, water, and maple syrup to a bowl and stir it all together with a fork. Leave aside.
When the mushrooms have been cooking for around 25 mins, remove from the oven and add the sprinkle of cajun seasoning and the bbq sauce. Mix it all through the mushrooms and return to the oven for another 5 minutes.
Remove from the oven and assemble the mushrooms and coleslaw into a sandwich or roll. Enjoy!