Thank you Tesco for sponsoring this recipe
Veganism has risen a whopping 350% in the UK, this past decade and it seems it has now finally become part of the mainstream. It’s no longer seen as just a fad or health trend and more and more companies are starting to take notice…
You can now find vegan options at most chain restaurants and supermarkets are making it easier than ever to buy vegan-friendly groceries.
More and more people are questioning the ethical, health and evironmental impact of animal products and are either cutting them out or cutting down on their consumption.
So it’s important, at this time, to provide simple, family-friendly and easy to make options to show people how non-intimidating it is to go vegan. Food that shows you don’t have to miss out or spend a fortune on unfamiliar and hard-to-find ingredients.
This recipe is one that both vegans and meat-eaters will enjoy and the perfect lunch or dinner for Summer. It’s made using ingredients you can find anywhere, is easy to adapt to suit your tastes and doesn’t break the bank either.
After making the recipe myself, I can confirm how delicious it is and think it would go down really well with meat-eaters too. See the print version below to try it out yourself!
If you want to make it easier, you can use any kind of mixed mushrooms and fry them all in the same pan with the BBQ sauce. I loved mine with the extra spiciness of the fresh chillis but feel free to leave these out if you want a milder heat.
Vegan BBQ Mushroom Buns
Celebrate the great versatility of veg with these ‘meaty’ BBQ buns. Perfect for packed lunches or a meal to share with friends.
Ingredients
- 1 x 250g pack baby chestnut mushrooms, stalks trimmed
- 1 x 125g pack shiitake mushrooms, stalks discarded
- 1 x 150g pack Portobello mushrooms, trimmed and underside removed
- 1 ½ tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chopped rosemary
To serve
- 4 multiseed deli rolls, scored down the middle
- 4 leaves Sweet Gem lettuce, shredded
- 4 tbsp Tennessee BBQ inspired sauce, plus extra to serve
- ½ red onion, very thinly sliced
- 1 red chilli, seeded and sliced
- small handful coriander
Instructions
- Preheat the oven to 190C / 375F. Reserve 6 chestnut mushrooms then thinly slice the rest and all of the shiitakes. Set aside.
- Scoop out and discard the inside of the Portobellos before use, as they can be bitter. Heat ½ tbsp oil in a frying pan over a medium heat. Add the reserved chestnut mushrooms and the Portobellos to the pan. Cover with baking paper and put a saucepan half filled with water on top to flatten. Cook for 5 minutes each side, until juicy. Once cooked, thickly slice the Portobellos and transfer all the cooked mushrooms to a bowl. Toss in 2 tbsp BBQ sauce.
- In the same pan, add another ½ tbsp oil and the sliced shiitake and chestnut mushrooms. Leave for 1-2 minutes, then stir and cook for a further 2-3 minutes each side, until crispy. Add to the bowl with the other mushrooms; toss. Tip onto a baking sheet and cook in the oven for 8-10 minutes. Remove; set aside.
- Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.
- Microwave the rolls for 15 seconds to soften, if you like, then fill with the lettuce and mushrooms. Finish with the remaining BBQ sauce, red onion, chilli and coriander. Serve with extra BBQ sauce.
Nutrition Information
Yield 4Amount Per Serving Calories 373Saturated Fat 3gSugar 10g
Manjela says
I liked this sandwich a lot! And even my meat loving husband loved it. Great recipe! Thanks for sharing.
Catering in Den Haag says
This looks like a perfect lunch! Thanks for sharing your ideas
Diner thuis Den Haag says
This looks incredible! Yum!
Mimi Swaby says
These look and sound amazing, can’t wait to try them at our next BBQ! Yes, I can not agree more- so happy that Tesco are featuring Derek Sarno!
Thank you for sharing xx
Melissa Novotny says
That mushroom topping looks so inviting!
Kate - gluten free alchemist says
I grabbed this recipe card too when I saw it in Tesco. Apart from the fab name, the filling to the buns looks amazing….. Vegan or not!!! x
Alisa Fleming says
Yum! I bet this filling would be amazing in burritos or lettuce wraps, too!
Linda from Veganosity says
BBQ is my jam! Our cookbook is going to be all about vegan BBQ. These look perfect, and I will be trying them soon.
Hana | Nirvana Cakery says
I’m so happy to hear Tesco offering some vegan choices. It’s impossible to find anything vegan (forget gluten-free vegan!) in supermarket that you could buy for lunch! The pictures are beautiful Aimee, great recipe. xxx
puja says
Wow…this sounds super healthy and delicious… :)
Nadia says
They look so yummy and the shots are beautiful! It’s so great to see so many vegan options in huge supermarkets like Tesco. Makes it so much easier for everyone to reduce their meat intake! :D
Aimee says
Yes! Delicious recipes like this prove there is nothing to miss out on :-)
Teffy Perk says
YAAAS Aimee this looks so good – you are a recipe and food photography queen! So amazing that you’re helping spread the word that veggies can taste absolutely incredible =)
Aimee says
Oh thank you, Teffy! I would say YOU are the food photography queen, though ;-)
Jenn says
I could sink my teeth into that sandwich! I actually just made a batch of barbecue mushrooms tonight. Love the idea of loaded them up on a sammy!
Aimee says
There ya go! If you’ve got any leftovers, you know what to do with them :-)
Ginny McMeans says
Oh my word! My dream sandwich come true.
Aimee says
Right? Mushrooms and BBQ flavour… can’t go wrong
Sophia | Veggies Don't Bite says
MMMM, I LOVE mushrooms. This looks delicious! I’d totally devour at least 2.
Aimee says
Well I totally devoured all of them! :D
Dianne says
It’s so great that veganism is on the rise in the UK. It’s becoming more popular here, but it’s moving kind of slowly. These buns look amazing – proof that vegans know how to make good food! :)
Aimee says
Exactly, I agree! I think it’s definitely on the rise globally, which is great :-)