These vegan Pulled Mushroom Sliders are a delicious appetizer, or converted to a meal with bigger buns, and are the perfect way to show off the power of plants!
Ingredients
Slaw
2 cups thinly sliced red cabbage
1/2 cup shredded carrots
1/4 cup chopped cilantro
3 tbsp vegan mayo or more to taste
1 tbsp rice vinegar
1/8 tsp black pepper
Salt to taste
Mushroom Sliders
4 Portobello mushrooms
1 lb. Cremini mushrooms
1 1/2 tbsp vegetable oil
1/2 -3/4 cup bbq sauce
2-3 tbsp NOOCH IT! Cashew Grated Cheeze
Salt to taste
Directions
Toss slaw ingredients together. Let sit in fridge until ready to serve.
Using a small spoon, gently scrape out the gills on the portobello mushrooms and discard.
Dice the portobello mushrooms into small cubes and thinly slice the cremini mushrooms.
Heat a large pan over medium high heat with the vegetable oil.
Once oil is heated, add the mushrooms and cook for 7-10 mins or until soft and golden and all the liquid from the mushrooms has evaporated.
Add the bbq sauce, NOOCH IT! and salt and stir to coat and heat.
Toast 6 slider burger buns and top with the bbq mushroom mixture and coleslaw. Top with the sliders with NOOCH IT!
