VEGAN VERSION BBQ Mushroom Sandwich
with Plant-Based Cheese, Chips and Salad
- Sulphites
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Egg
- Milk
- Soya
Ingredients
2 unit(s)
Portobello Mushrooms
125 grams
Baby Plum Tomatoes
40 grams
Violife Original Cheese Slices
50 grams
Shiitake Mushrooms
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
unit(s)
Glazed Burger Bun
2 unit(s)
Burger Buns
(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)
64 grams
BBQ Sauce
450 grams
Potatoes
Not included in your delivery
1 tbsp
Olive Oil
Nutritional information
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the potatoes nicely spread out.
Halve, peel and thinly slice the onion. Heat a drizzle of oil in a large frying pan on medium high heat, once hot add the onion and fry until golden and soft, 6-8 mins. Stir occasionally. While the onion fries, thinly slice both types of mushrooms, peel and grate the garlic (or use a garlic press). Halve the tomatoes and finely chop the parsley (stalks and all).
Once the onion is cooked, remove to a bowl and pop your pan back on medium high heat. Add another drizzle of oil and the mushrooms. Season with salt and pepper and fry until golden, brown, 6-8 mins. Don't stir too often to give them a chance to brown. TIP: Cook the mushrooms in batches if necessary, you want them to fry not stew - if cooking in batches, you may need to add more oil.
Meanwhile, pop the tomatoes, parsley, olive oil (see ingredients for amount) and half the red wine vinegar into a bowl. Season with a pinch of salt, pepper and sugar. Mix together and set aside. Halve the burger buns.
Once the mushrooms are nicely browned add the garlic and cooked onion to the pan. Stir together well and cook for 1 minute. Add the remaining vinegar and allow it to evaporate, 1 minute, then add the BBQ sauce and stir together so everything is evenly and well mixed. Remove from the heat. Taste and add salt and pepper if you feel it needs it. Pop your burger bun bases on a baking tray and divide the mushroom mixture between them. Top each with a cheese slice.
Once your potatoes are cooked move the tray to the bottom shelf of your oven. Pop the burger bun tops on the tray too (to warm through). Heat the grill to high. Pop the mushroom and cheese topped burger bun bases under the grill and grill until the cheese is bubbly, melted and golden, 2-3 mins. Remove from the grill and pop the bun lids on top. Serve the mushroom burgers with the wedges and tomato salad alongside and enjoy!
