Ingredients — what you'll need
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- 5 gram Chilli Paste in Oil
- 60 gram Brown Cane Sugar
- 100 gram Mixed Salad Greens
- 1 piece Tomato Paste
- 3 gram Wasabi paste
- 3 gram Whole chilli pepper
- 70 milliliter Tamari Soy Sauce
- 500 milliliter Tomato Puree
- 150 gram Oyster Mushrooms
- 10 gram Smoked Paprika
- 1 piece Avocado
- 10 milliliter Sunflower Oil
- 5 gram Fresh Mint
- 30 milliliter Apple Cider Vinegar
- 2 gram Black Pepper
- 2 piece Multigrain roll
- 1 piece Lemon
- 10 milliliter Olive Oil
- 2 gram Salt
- 1 piece Lime
Step-by-step method
At a glance
You're building a flavor powerhouse here with crispy oyster mushrooms coated in homemade BBQ sauce, layered with a spicy wasabi-avocado spread and fresh greens. The main time commitment is reducing the BBQ sauce (about 10-15 minutes), but everything else comes together quickly to create one seriously craveable vegan sandwich.
1/5
Fry the torn oyster mushrooms
Tear the oyster mushrooms into thin strips and fry them in a pan until golden and crispy. You can use tamari or shoyu sauce.
Ingredients
- 30 milliliter Tamari Soy Sauce
- 150 gram Oyster Mushrooms
- 10 milliliter Sunflower Oil
2/5
Sauce
Mix the BBQ sauce ingredients thoroughly and bring to a boil in a saucepan. You can use Worcestershire sauce instead of tamari. Let the sauce reduce for about 10-15 minutes, then pour it over the cooked mushrooms and stir well to combine.
Ingredients
- 500 milliliter Tomato Puree
- 1 piece Tomato Paste
- 10 gram Smoked Paprika
- 40 milliliter Tamari Soy Sauce
- 30 milliliter Apple Cider Vinegar
- 60 gram Brown Cane Sugar
- 5 gram Chilli Paste in Oil
3/5
Avocado paste
Mash a ripe avocado with a fork, then add chopped herbs, wasabi and a generous amount of olive oil. Add a splash of lime juice and a little grated zest. Season with salt and pepper.
Ingredients
- 1 piece Avocado
- 3 gram Wasabi paste
- 5 milliliter Olive Oil
- 1 piece Lime
- 5 gram Fresh Mint
- 3 gram Whole chilli pepper