Don't they look good?
These BBQ 'Shroom Buns are from Food Love Stories brought to you by Tesco. You must have seen the billboards, recipes in store or videos in your Facebook stream? I've rather enjoyed them. They're much more appealing than the run-of-the-mill supermarket campaigns and it's great they have recipe cards for their customers to try, which consider different dietary needs.
I have a Tesco in walking distance from my house, which is handy, although we've always bought our groceries there because they've always been a good supermarket for veggies to shop in. I can get everything I need in the one shop. Now I'm cooking vegan meals and they're helping me out with that too. I'm seeing more and more vegan products in-store every week.
There's a huge selection of dairy-free products including vegan milk, cheese, cream, yoghurt and creme fraiche and the freezer aisle is filling up with lots of savoury and sweet products, including a new chocolate ice cream from Alpro, which is blooming delicious!
Then there's all the fresh produce, the free-from section, the superfoods and lots of other vegan products dotted around the store. It's making life much easier for us, they're really supporting the vegan community. A vegan diet really can be quick, affordable and tasty.
Check out my post Best 60 Vegan & Dairy Free Products (UK) to see some of my favourite vegan products from Tesco.
These BBQ 'Shroom Buns were created by Chef Derek Sarno who is the co-founder of Wickedly Healthy and was formerly the Global Executive Chef for Whole Foods Market. This guy knows his stuff!
His company promotes an 80/20 diet. He says we should "Shoot for 80% healthy, 20% wicked and you’ll be 100% sexy". I'm wholeheartedly behind him there.
Now pay close attention to the recipe, you'll never hear me utter the words "add mushrooms to the pan, cover them in baking paper and put a pot half full of water to flatten them". Too cheffy for this self-taught cook, but I have to say they are utterly delicious.
Vegan BBQ 'Shroom Buns
Smoky BBQ mushrooms in deli buns with lettuce leaves, red onion and chilli. A great vegan lunch or team them with sweet potato fries and a dressed green salad for dinner.
- 250g chestnut mushrooms, stalks trimmed
- 125g shiitake mushrooms, stalks discarded
- 150g Portobello mushrooms, trimmed and underside removed
- 1½ tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chopped rosemary
- 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
- a small handful coriander
1. Preheat the oven to gas 5, 190°C, fan 170°C. Reserve 6 chestnut mushrooms then thinly slice the rest and all of the shiitakes. Set aside.2. Scoop out and discard the inside of the Portobellos before use, as they can be bitter. Heat 1/2 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.3. 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. 4. Fry the remaining oil, spices and rosemary for 30 seconds. Add the mushrooms to the oil, tossing to coat. Season.5. 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.
Calories per serving: 373 caloriesYield: Serves 4
Have a look in-store for Food Love Stories recipe cards and follow the conversation online with #everylittlehelps
Disclosure: I recreated this recipe for Tesco to support their Food Love Stories. I was not expected to write a positive review and any opinions expressed are my own.