BBQ Pulled Mushroom Flatbreads
with Coleslaw
In this recipe you will pull and BBQ your mushrooms to make them smoky and delicious. Vegan never tasted better!
Cals 575 · Prot 21 · Carbs 98 · Fat 7
Vegan
45 min
In this recipe you will pull and BBQ your mushrooms to make them smoky and delicious. Vegan never tasted better!
Cals 575 · Prot 21 · Carbs 98 · Fat 7
Vegan
Ingredients
Pulled mushrooms
Portabello mushroom
2 Piece
Chestnut mushrooms
250 Grams
Water
50 ML
Brown onion
1 Piece
Garlic cloves
2 Piece
Vegetable oil
1 Tbsp
Smoked paprika powder
2 Grams
Chipotle powder
2 Grams
Barbecue sauce
11*13*
40 Grams
Tamari
9*
15 ML
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Coleslaw
Carrot
1 Piece
Red cabbage
300 Grams
Fresh chives
15 Grams
Cashew cream cheeze
2*
55 Grams
Salt
0.5 Tsp
Bread
Salted vegan butter
20 Grams
Pitta bread
4*5*9*10*11*
2 Piece
Allergens
*11 Gluten, *13 Mustard, *9 Soya, *2 Tree Nuts, *4 Milk, *5 Eggs, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2405 / 575 |
| Fats (g) | 7.1 |
| of which saturated (g) | 3.4 |
| Carbohydrates (g) | 98 |
| of which sugars (g) | 24.4 |
| Fibers (g) | 12.5 |
| Proteins (g) | 20.7 |
| Salt (g) | 4.1 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Bake mushrooms
Preheat the oven to 200°C/180°C fan. Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Trim the stalks. Place the portabello mushrooms and chestnut mushrooms on a baking tray, stalk-side up. Bake for 15 min.
2 Prep
Meanwhile, peel and grate the carrots. Finely shred or chop the red cabbage (remove and discard the core). Finely chop the chives. Add the carrots, cabbage and chives to a large bowl. In a small bowl, combine the cashew cream cheeze and a splash of water with a pinch of salt. Once combined, add it to the carrots, red cabbage and chives. Toss. Peel and finely slice the onions. Peel and mince the garlic.
Tip! Massage the shredded cabbage, grated carrots and chives in the large bowl for 30 sec or until soft.
3 Flip mushrooms
After 15 min, turn the mushrooms and bake for 15 min further. Once baked, use two forks to pull the mushrooms until they're fully shredded.
Tip! When you're flipping the mushrooms, excess water will appear on the baking tray. Don't worry, it'll cook off by the end!
4 BBQ mushrooms
Meanwhile, heat a large pan over a medium heat with a drizzle of oil. Add the onions with a pinch of salt and fry for 10 min or until starting to caramelise. Add the garlic and the pulled mushrooms and fry for 2 min further. Add the smoked paprika powder and a pinch of chipotle powder (spicy!). Fry for 1 min. Reduce the heat to medium-low and add the barbecue sauce, tamari and measured water. Cover with a lid and simmer for 5 min. Season with salt and pepper to taste.
5 Toast bread
Meanwhile, heat a second pan over a medium-high heat with 1 tsp of the vegan butter. Once melted, place one pitta bread in the pan and toast in the butter for 1 min on each side or until golden. Repeat.
6 Serve
Load or top the pitta breads with the barbecue mushrooms and some of the coleslaw. Serve the remaining coleslaw alongside.
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