Serves 1
Our friend Tinsley Meloy of DICED brings you this week’s #MeatlessMonday. Tinsley shares her recipe along with the inspiration for this dish…
Ever heard the expression, put some south in yo’ mouth? Well, you can thank me now. I was brought up on barbecue and my mama’s southern coleslaw, so why not bring these delicious savories to the vegan world? I had a friend taste test it and her response was, “what makes this vegan?” When I heard that, I knew I had a winner.
Enoki mushrooms are sautéed with onions and jalapeños and topped with a smoky and sweet vegan bbq sauce. You’ll pair it with a creamy down south coleslaw that is sure to transport you south of the Mason Dixon line!
To learn more about Tinsley and her company, DICED check out our interview here.
Ingredients
½ tsp canola oil
1 package enoki mushrooms
¼ cup white onion, sliced into half moons
½ jalapeño, sliced and seeded
2 Tbsp vegan BBQ sauce
2 tsp apple cider vinegar
¼ tsp chili powder
¼ tsp garlic powder
⅛ tsp dried thyme
1 vegan, gluten-free bun
Coleslaw
1 cup cabbage, shredded
2 Tbsp carrot, grated
2 Tbsp vegan mayo
1 ½ tsp white wine vinegar
⅛ tsp celery seeds
2 tsp organic sugar
PREP
Heat a large pan over medium heat and add canola oil.
Add the sliced onion and pepper and cook for about 6 to 7 minutes until it starts to brown and soften.
Set aside.
SAUCE
In a bowl mix together the barbecue sauce, apple cider vinegar, chili powder, thyme, and garlic powder.
Set aside.
METHOD
Add pulled mushrooms in the pan with the peppers and mushrooms and stir until they are mixed in well together.
Add the barbecue sauce mixture. Stir until all of the ingredients are combined.
Lower the heat to low and cook for about 10 minutes, stirring occasionally.
SLAW
In another bowl, make the Slaw by combining the vegan mayonnaise, white wine vinegar, celery seed, and organic sugar and whisk together with a fork.
Combine the cabbage and grated carrots to begin making the coleslaw.
Toss cabbage mixture with dressing, season with sea salt and freshly ground pepper, and let chill in the fridge until ready to serve.
Notes + Serving Tips
Scoop the “pulled pork” onto the toasted bun and serve with coleslaw!
Enjoy with plenty of napkins!
