Pulled BBQ King Oyster Mushroom Tacos

Servings: Makes: 8

Nutritional Information:

Per serving, filling only (160g)

Calories 124, Fat 2.3g, Saturates 0.2g, Carbohydrate 24g, Sugars 18g, Fibre 3g, Protein 3.8g, Salt 1.1g


Ingredients

Method

1

Firstly, to make the pickled cabbage, put the vinegar, sugar and fennel seeds in a medium-sized saucepan and bring to the boil. Once boiling, remove from the heat, add the red cabbage and leave to cool.

2

To make the pulled mushrooms, hold the whole mushroom in the palm of your hand and scrape down the stalk of the mushroom with a fork to shred it, creating the ‘pulled’ texture.

3

Heat the oil in a medium-sized pan over a medium heat. Add the pulled mushrooms, fry for 1-2 minutes, and then add the soy sauce and cook for a further 1-2 minutes.

4

Next, add the passata, soft brown sugar, Worcester sauce, liquid smoke and smoked paprika to the mushrooms. Cook on a medium heat for 4-5 minutes until the sauce starts to thicken and go sticky.

5

To serve, fill the taco shells with the lettuce and pulled mushrooms, and top with guacamole, tomato salsa, and the pickled cabbage.

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