Pulled 'Pork' Sandwich
Our mate Derek Sarno came into our kitchen and worked his magic to make this mouth-watering pulled "pork". Mushrooms never tasted so meaty! If you have a plant-based diet and looking for something to satisfy the meat eaters, our plant-based pork swap will impress them for sure! A brilliant cheeky vegan lunch idea. In fact it's Ian's go-to rugby game favourite veggie lunch!
Serves
Ingredients
For the pulled "pork"
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp Peri Peri seasoning<item-todo-done><item-todo-done>3 tbsp BBQ sauce<item-todo-done><item-todo-done>8 king oyster mushrooms<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>
To serve
<item-todo-done> bread or burger buns<item-todo-done><item-todo-done> plant-based mayonnaise & BBQ sauce - we mixed ours together!<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 cucumber<item-todo-done>
Before you start
Preheat oven to 180℃ | Baking tray
Prepare the mushrooms
- Use a fork to shred each of the king oyster mushrooms until they resemble the texture of pulled chicken or pork, and leave in a baking dish
- Coat the shredded mushrooms with the vegetable oil and peri peri seasoning, it helps to use your hand to ensure all the mushrooms are evenly covered
- Put the baking dish in the oven at 180℃ (356℉) for 30 minutes to dry the mushrooms out
Dress the pulled "pork"
- Warm a tablespoon of vegetable oil in a pan, and pour the shredded mushrooms into it
- Season with a decent pinch of salt and stir
- Next, stir in the BBQ sauce until it’s mixed evenly through all the mushrooms
- Remove from the heat and serve in burger buns with cucumber and red onion. We made a mix of BBQ sauce and egg-free mayo which went with it perfectly!