Low fat, high in fibre. Satisfying and satiating, this vegan BBQ bun is great for a meal or a canapé and your meat eating and vegetarian friends will love it just the same. Mr B actually doesn’t like pulled pork due to the fatty texture but he loves these as the strands take on so much flavor.
Trumpet Mushrooms are not only packed full of flavor but have an impressive nutritional profile too. They are full of nutrients including riboflavin, niacin, vitamin B6, folate, iron and magnesium. They have low to zero cholesterol and saturated fat and are high in fibre. They also have a good amount of protein. Studies have shown that they are a great anti-inflammatory, may aid in lowering cholesterol and they have a notable amount of antioxidants which help with over all immunity.
Ingredients
- 8 trumpet mushrooms
- 3 tbsp. oil
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- Salt and pepper to taste
- 3 tbsp. vegan organic BBQ sauce
Method
- Shred the mushrooms but pulling a fork downwards in motion.
- Once shredded add the paprika, garlic, onion powder and 2 tbsp. oil
- Bake for 15-20 minutes in a preheated oven (400F) until the mushrooms start to become a little crispy
- Heat the remaining oil in a frying pan and add the mushrooms and BBQ sauce, cook for 3-5 minutes
- Serve on its own, on bread, on rice, in a taco or as part of a salad
