Vegan pulled mushroom burger
"If you're a fan of pulled pork, you'll enjoy pulled mushrooms! With this recipe, you'll probably surprise with the "meaty" texture of these king oyster mushrooms. With the smoky notes and classic coleslaw, this vegan burger is sure to please vegetarians and meat-lovers alike."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
cutting board, fork, 3 bowls (large), frying pan, spatula, oven, whisk, parchment paper, baking sheet, grater, knife, tongs
How-To Videos
Homemade ketchup
How to clean mushrooms
Vegan burger buns
Nutrition per serving
Step 1/4
- 500 g king oyster mushrooms
- 4 tbsp canola oil
- ½ tsp garlic powder
- 1 tsp smoked paprika powder
- ½ tsp cayenne pepper
- ½ tsp ground cumin
- cutting board
- fork
- bowl (large)
- frying pan
- spatula
Hold the king oyster mushrooms on the stems, and tear them with a fork or with your hands lengthwise along the stem into fine strips. Tear the rest into chunks. In a large bowl, mix canola oil with garlic powder, paprika, cayenne pepper, and cumin. Season with salt and pepper. Add mushroom strips and mix to combine. Then add the mushroom mixture to a hot frying pan. Turn only after approx. 5 min. for some roasting aromas. Fry for another approx. 7 min. until mushrooms are soft and slightly browned.
Step 2/4
- 4 tbsp ketchup
- 2 vegan Worcestershire sauce
- 1 tbsp raw sugar
- 1 tbsp balsamic vinegar
- oven
- bowl (large)
- whisk
- parchment paper
- baking sheet
Preheat oven to 200°C/400ºF with top/bottom heat. To make the marinade, whisk together the ketchup, Worcestershire sauce, brown sugar, and balsamic vinegar in a large bowl. Add the sautéed mushrooms to the marinade, and mix until evenly coated. Spread on a baking sheet lined with parchment paper. Bake in the oven for approx. 15 min., or until the edges are crisp and brown.
Step 3/4
- 200 g red cabbage
- 1 carrot
- 2 scallions
- 1 tbsp toasted sesame oil
- 2 tbsp vegan mayonnaise
- 2 tbsp white balsamic vinegar
- ½ lime
- salt
- pepper
- grater
- knife
- bowl (large)
To make the coleslaw, slice the red cabbage and carrots into thin strips. Finely slice the scallions. In a large bowl, first mix the red cabbage with sesame oil, half of the mayonnaise, and white balsamic vinegar. Toss with your hands for about 1 min. until the cabbage gets a soft consistency. Then add the carrots and scallions, mix, and season with salt, pepper, and a little lime juice.
Step 4/4
- 2 vegan burger buns
- 2 tbsp vegan mayonnaise
- ½ lime
- tongs
Toast burger buns on the cut side spread each with remaining mayonnaise, and drizzle with a few drops of lime juice. Assemble with pulled mushrooms and coleslaw on top. Enjoy!
Enjoy your meal!