Search The Little Blog of Vegan...

Saturday, 20 May 2017

BBQ mushroom buns recipe

Vegan, quick & simple
I am so happy Tesco have decided to extend their vegan range and incorporate new recipe using their fresh products to support the vegan diet.

I watched an amazing video by ‘Derek Sarno’s’ who is the gourmet veg chef. 
He shows you that you can create luscious, healthy & tasty food using fresh vegetables and make them into healthy meals. 
As he says ‘plants offer so much creativity’ which I fully agree with.
I love cooking with fresh vegetables as you can make each meal unique and versatile with spices, sauces etc, and it doesn't have to take a long time to create something nutritious and not forgetting delicious!!!
It’s only a benefit to eating vegetables and this recipe is quick & easy to make, what could be better?!

I checked out his video ‘BBQ shroom buns’ and here is my re-creation.
These mushroom buns are moist, filling and full of flavour. They offer great protein, fibre and anti-oxidants. 

This recipe is very affordable to make and all of the ingredients can be found at Tesco which is a bonus.
You can great value and quality from Tesco, especially their range of organic fruit & vegetables. 

Preparation- 10 minutes 
Cooking time- 20 minutes
Serve- 4
Level- Medium

...
Ingredients
-1 x 250g pack chestnut mushrooms, stalks trimmed
-1 x 125g pack shiitake mushrooms, stalks discarded
-1 x 150g pack Portobello mushrooms, trimmed and underside removed
-1 & 1/2 tbsp vegetable oil
-1 tsp ground cumin
-1 tsp smoked paprika
-1 tsp chopped rosemary

To serve
-4 multiseed deli rolls, scored down the middle
-4 leaves Sweet Gem lettuce, shredded 
-4 tbsp Tennessee BBQ inspired sauce, plus extra to serve
-1/2 red onion, very thinly sliced
-1 red chilli, seeded and sliced
-Small handful coriander
...

Step 1- Preheat the oven to gas 5, 190°C and line a baking tray with greaseproof paper.

Step 2-  Reserve 6 chestnut mushrooms then thinly slice the rest and all of the shiitakes. Set aside.

Step 3- Scoop out and discard the inside of the Portobellos before use, as they can be bitter.
Step 4-  Heat 1/2 tbsp oil in a frying pan over a medium heat. Add the reserved chestnut mushrooms and the Portobellos to the pan. Cover with baking paper and put a saucepan half filled with water on top to flatten. Cook for 5 minutes each side, until juicy.
Step 5- Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tbsp BBQ sauce.
Step 6- In the same pan, add another 1/2 tbsp oil and the sliced shiitake and chestnut mushrooms. Leave for 1-2 minutes, then stir and cook for further 2-3 minutes each side, until crispy. 
Step 7- Add to the bowl with the other mushrooms and toss.

Step 8- Tip onto the lined tray baking sheet and cook in the oven for 8-10 minutes. Remove. Set aside.
Step 9- Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
Crisp the rolls for a few minutes in the oven to soften, if you like, then fill with the lettuce and the cooked BBQ mushrooms.
 Finish with a sprinkling of red onion, chilli and coriander. Serve with extra BBQ sauce.
Best enjoyed fresh and warm.


Discover Tesco on social media


Make sure you follow me on my social media
Snapchat- blogofvegan

Share and follow me for more recipes, Beauty and yummy posts!
Holly Jade
SHARE:

No comments

Post a Comment

Blogger Template Created by pipdig