Vegan pulled mushroom burger

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 by the head, 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. 5-7 min. occasionally stirring, until mushrooms are soft and slightly browned.

Step 2/4

• 4 tbsp ketchup
• 1 tbsp 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 warm 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

• 100 g red cabbage
• ½ carrot
• 1 scallion
• ½ tbsp toasted sesame oil
• 2 tbsp vegan mayonnaise
• 1 tbsp white balsamic vinegar
• ½ lime
• salt
• pepper

• grater
• knife
• bowl (large)

In the meantime, make the coleslaw: slice or grate the red cabbage and carrots into thin strips. Slice the scallions into fine rings. 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 softer. 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

In a pan, 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!