Ingredients
BBQ Pulled Mushroom
- 450 g oyster mushrooms.
- 15 ml extra virgin olive oil.
- 3/4 cups Homemade BBQ Sauce*.
Peach Slaw
- 2 tablespoons sunflower seeds.
- 2 tablespoons pepitas.
- 1 large peach, thinly sliced.
- 1/4 red cabbage, finely sliced.
- 1/2 cup flat-leaf parsley, chopped.
- 2 tablespoons apple cider vinegar.
- 2 tablespoons extra virgin olive oil.
For Serving
- 4 sourdough rolls, long or round, sliced in half.
Directions
- 1. Heat a frying pan over medium heat. Add in sunflower seeds and pepitas and cook over the dry frypan for 5 minutes, tossing regularly until nicely golden and toasted all over. Set aside.
2. Place the frypan over medium heat. Add in olive oil and mushrooms and cook for 10 minutes, stirring often until mushrooms are limp. Pour in Sugar-Free BBQ Sauce and stir through. Cook for another few minutes until heated through. Using two forks, pull mushrooms apart until shredded. Set aside.
3. Make slaw by adding all ingredients, including the toasted seeds, into a bowl and toss to combine.
4. To serve, scoop in a generous amount of slaw into a roll and then dollop on the BBQ Pulled Mushrooms. Serve.
Note
*You can find the recipe for the Homemade BBQ Sauce here.
Styling by Gemma Lush.
One of the most popular recipes on the I Quit Sugar 8-Week Program is our BBQ Pulled Pork. We didn't want our vego mates to miss out on the amazing BBQ flavour so we've created a version that might be even better, with a whole bunch of hearty mushrooms.
Ingredients
BBQ Pulled Mushroom
- 450 g oyster mushrooms.
- 15 ml extra virgin olive oil.
- 3/4 cups Homemade BBQ Sauce*.
Peach Slaw
- 2 tablespoons sunflower seeds.
- 2 tablespoons pepitas.
- 1 large peach, thinly sliced.
- 1/4 red cabbage, finely sliced.
- 1/2 cup flat-leaf parsley, chopped.
- 2 tablespoons apple cider vinegar.
- 2 tablespoons extra virgin olive oil.
For Serving
- 4 sourdough rolls, long or round, sliced in half.
Directions
- 1. Heat a frying pan over medium heat. Add in sunflower seeds and pepitas and cook over the dry frypan for 5 minutes, tossing regularly until nicely golden and toasted all over. Set aside.
2. Place the frypan over medium heat. Add in olive oil and mushrooms and cook for 10 minutes, stirring often until mushrooms are limp. Pour in Sugar-Free BBQ Sauce and stir through. Cook for another few minutes until heated through. Using two forks, pull mushrooms apart until shredded. Set aside.
3. Make slaw by adding all ingredients, including the toasted seeds, into a bowl and toss to combine.
4. To serve, scoop in a generous amount of slaw into a roll and then dollop on the BBQ Pulled Mushrooms. Serve.
Note
*You can find the recipe for the Homemade BBQ Sauce here.
Styling by Gemma Lush.