Rated 5.0 stars by 1 users
Entrees
American/Vegetarian
4 servings
15 minutes
25 minutes
1 1/2 lbs. king oyster or oyster mushrooms
1/4 cup avocado oil
1 1/2 tsp. paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1/2 cup barbecue sauce
2 tsp. Tamari soy sauce
Sea salt and ground black pepper, to taste
1/4 cup tahini
1/4 cup water
2 Tbsp. lemon juice
1 tsp. grainy mustard
1 tsp. garlic powder
1 tsp. dried dill weed
1/2 tsp. onion powder
1/2 Tbsp. Melissa’s Habanero Hot Honey
1/2 tsp. nutritional yeast
1 green onion, minced
Sea salt and ground black pepper, to taste
1 cup finely sliced kale, packed
1 cup finely shredded red cabbage, packed
1/2 cup shredded carrot
4 soft buns, for serving
Preheat oven to 425°F. Place a large baking sheet inside.
Shred mushrooms using a fork or by hand.
Remove baking sheet from oven and pour avocado oil onto it. Immediately add mushrooms. Sprinkle with paprika, garlic powder, and onion powder. Stir to coat and spread evenly. Roast for 15 minutes, or until wilted and slightly browned.
Remove from oven and toss mushrooms with barbecue sauce, Tamari, salt, and pepper. Scrape up any browned bits. Spread evenly and return to oven for 5-7 minutes until edges caramelize. Broil for a couple of minutes to add char.
While mushrooms roast, prepare tahini slaw. In a medium bowl, whisk together tahini, water, lemon juice, mustard, garlic powder, dill, onion powder, nutritional yeast, green onion, salt, and pepper until thick but pourable.
Add kale, cabbage, and carrots to dressing. Toss to coat and set aside.
Slice buns and fill each with 1/4 of the mushroom mixture. Top with slaw and serve.
