Crispy BBQ Pulled Mushroom Sandwiches

Ingredients

• Mushrooms

  Oyster, raw

  4 large or 592g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Paprika

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Barbecue sauce

  ½ cup or 125g

• Soy sauce

  Made from soy (tamari)

  2 tsp or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  4 tbsp or 60g

• Water

  Plain, clean water

  4 tbsp or 59g

• Lemon juice

  Raw

  2 tbsp or 30g

• Mustard, Stone Ground

  Koops'

  1 tsp or 5g

• Garlic powder

  Spices

  1 tsp or 3g

• Dill weed

  Spices, dried

  1 tsp or 1g

• Onion powder

  Spices

  ½ tsp or 1g

• Nutritional Yeast

  Vegan - Whole Foods Market

  ½ tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Kale

  Raw

  1 cup, chopped or 67g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Carrots

  Raw

  ½ cup grated or 55g

• 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 olive 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, soy sauce, 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. Divide the BBQ mushroom mixture between buns. Top with tahini ranch slaw and serve.