Ingredients
K
9 oz King Trumpet mushrooms
a
2 tbsp avocado oil
S
½ tsp Sweet smoked paprika powder
O
1 tsp Oregano
C
½ tsp Cumin
O
½ tsp Onion powder
G
½ tsp Garlic powder
S
½ tsp Salt
B
⅛ tsp Black pepper
V
⅓ cup Vegan BBQ sauce
S
Spicy Mayo:
M
½ cup Mayo (I used vegan)
S
1 tsp Sriracha (or any other chili paste)
S
½ tsp Sesame oil
Directions
1
Gently scrape the base of the king trumpet mushrooms with a fork back and forth until it turns into shreds. Chop the top of the mushrooms into thin shreds with a sharp knife. Add the shredded mushrooms to a medium sized bowl with oregano, cumin, onion powder, garlic powder, salt, black pepper, smoked paprika, avocado oil and mix until mushrooms are evenly coated. Add to baking sheet lined with parchment paper and bake at 390F for 20 mins.
2
Once done in the oven add the mushrooms to a cast iron skillet on medium heat. Add 4-6 tbs of your favorite BBQ and cook for 2-3 mins.
3
Make you spicy mayo by add mayo, sriracha and sesame oil to a bowl. Mix thoroughly.
4
Serve on your favorite vegan buns with vegan coleslaw.
