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

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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

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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.