Pulled ‘Pork’ Bagels

Inspired by our friend Derek Sarno, this bagel uses shredded king oyster mushrooms to create a delicious BBQ-flavoured pulled ‘pork’ which we layer with homemade coleslaw. Epic.

Ingredients

-1 bagels+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.

   
2. 2

   Use a fork to shred the king oyster mushrooms into strips like pulled pork and slice the caps. Transfer the shredded mushrooms to the tray with 1 tablespoon of vegetable oil and pinches of salt and pepper. Mix, then bake for 30 minutes, stirring halfway.

   
3. 3

   Meanwhile combine the apple, red cabbage, white cabbage, carrot, vegan mayonnaise and pinches of salt and pepper in a bowl, then leave to one side.

   
4. 4

   Remove the shredded mushroom from the oven and add the cajun seasoning and BBQ sauce. Stir to combine, then return to the oven for 5 minutes.

   
5. 5

   Slice the bagels in half. Spoon some wholegrain mustard on the bottom half, then top with half of the shredded mushroom, some sliced gherkins and half of the coleslaw. Top with the remaining half of the bagel and repeat for the second bagel. Enjoy!