Crispy BBQ Pulled Mushroom Sandwiches

Ingredients

• Oyster mushrooms

  raw

  567g

• Olive oil

  ¼ cup or 54g

• Paprika

  1 ½ tsp or 3g

• Garlic powder

  1 ½ tsp or 5g

• Onion powder

  1 ½ tsp or 4g

• Barbecue sauce

  ½ cup or 125g

• Tamari soy sauce

  2 tsp or 12g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Tahini

  roasted

  ¼ cup or 60g

• Water

  ¼ cup or 59g

• Lemon juice

  2 tbsp or 30g

• Yellow mustard

  1 tsp or 1 packet or 5g

• Garlic powder

  1 tsp or 3g

• Dill weed

  dried

  1 tsp or 1g

• Onion powder

  ½ tsp or 1g

• Scallions

  raw

  1 medium or 15g

• Kale

  raw

  1 cup, chopped or 67g

• Red cabbage

  raw

  1 cup, shredded or 70g

• Carrots

  raw

  ½ cup grated or 55g

• Nutritional yeast

  vegan

  ½ tsp or 3g

• Hamburger bun

  mixed-grain

  4 roll or 172g

Directions

1. Preheat the oven to 425°F and prepare a large baking sheet.
2. Shred the mushrooms using a fork or by pulling them apart with your fingers.
3. Pour the avocado oil onto the baking sheet and heat in the oven for 5 minutes.
4. Remove the baking sheet and add the shredded mushrooms. Sprinkle with paprika, garlic powder, and onion powder. Stir and spread in a single layer. Roast for 15 minutes until wilted and starting to brown.
5. Toss the mushrooms with barbecue sauce, tamari, salt, and pepper. Spread out again and roast for 5-7 minutes until edges are crisp. Broil briefly for a charred effect.
6. In a bowl, mix tahini, water, lemon juice, mustard, garlic powder, dill, onion powder, nutritional yeast, scallions, salt, and pepper to make the tahini ranch slaw.
7. Add kale, red cabbage, and carrots to the dressing. Toss to combine.
8. Slice the buns and fill each with 1/4 of the BBQ mushroom mixture. Top with tahini ranch slaw and serve.