I can now check “feature in VegNews” off of my goal list! This year is off to a great start 😎
Late last year, VegNews contacted me to create a food story for the print magazine. They wanted me to create some one of a kind Southern vegan recipes, and do the photography myself. I jumped at the opportunity, though I was super nervous about doing my own photography for a print magazine. I mean, I’ve been taking photos for Sweet Potato Soul for years, but have never gotten comfortable with my skills. But I put on my proverbial “Girl Boss” hat, and made some magic. p.s. The photo above is not one of the ones featured in the magazine…those are way better.
The food story features some of my new favorite recipes: BBQ Oyster Mushroom Sliders, Cornbread Panzanella, Sweet Potato Handpies, Brown Sugar Pound Cake 👅💦, and Roasted Strawberry Ice Cream 🙌🏾 Perfect recipes for warm weather and summertime cookouts 🔥 The issue is on stands for a little while longer, so make sure you pick up a copy ASAP.
So this week I figured I’d share an adaptation of one of the recipes from the piece: BBQ Oyster Mushroom Sliders, of course. This version features a chipotle barbecue sauce, with the right amount of tang, sweetness, and heat. As you’ll hear in the video below, I LOVE mushrooms. Anytime someone claims that vegan cooking is too time consuming, I tell them to cook mushrooms. You can cook them with just a dash of salt and they’re delicious! Plus, they’re easy to clean and prep. This recipes is so easy, and if you don’t have an extra 20 minutes to make the BBQ sauce, pick up one at the grocery store. No excuses 😏
Chipotle Oyster Mushroom Sliders
- ½ lb or 4 cups oyster mushrooms cut into 4-8 large pieces
- 1 tablespoon grapeseed or coconut oil
- ¼ teaspoon salt
- 1 cup Chipotle BBQ sauce recipe below
- 4 vegan ciabatta buns
- 2 teaspoons olive oil
- 1 cup raw collard greens very thinly sliced
- ¼ cup vegan mayonnaise
Chipotle BBQ Sauce
- 1 tbsp grapeseed or canola oil
- 1 cup vidalia or yellow onion about 1 medium onion, chopped
- 2 cloves of garlic minced
- 1 ½ tbsp dijon mustard
- 1 tbsp vegan worchestshire sauce
- 1 tbsp adobo sauce from a can of chipotle peppers
- 1 tbsp liquid smoke
- 1 ½ tbsp molasses
- 2 tbsp soy sauce
- ¼ cup ketchup
- ¼ cup tomato paste
- 2 tsp apple cider vinegar
- Warm 1 tablespoon of oil in a cast iron skillet on medium-high heat.
- Place the mushrooms onto the skillet cut side down, and sprinkle the salt over them.
- Reduce the heat to medium-low.
- If you’re using two skillets, place the other one on top of the mushrooms. Cook for 7 minutes, before flipping the mushrooms, and continuing to cook between 2 skillets for 5 more minutes, or until browned and tender.
- Alternatively you can cook the mushrooms on both sides without placing another skillet on top. Or roast the mushrooms at 350° for 20 minutes.
- Pour the vegan BBQ sauce over the mushrooms, and gently stir to coat.
- Continue cooking uncovered for 5 more minutes.
- If you are cooking the mushrooms in the oven: coat them in BBQ sauce and continue to roast for another 10 minutes.
- To assemble the sliders toast the buns on each side.
- Spread 1 tablespoon of vegan mayo the inside of each bun. Top the bottom bun with collards, then the BBQ oyster mushroom.
- Serve immediately.
Chipotle BBQ Sauce
- Heat oil in a medium-sized saucepan on medium heat.
- Add the onion and garlic, then sauté until the onions starts to become translucent.
- Add the remaining ingredients, and stir well to combine.
- Reduce the heat to medium-low, cover the pot, and let it cook for 20 minutes.
- Using an immersion blender (or standing blender), blend the mixture until it becomes a thick sauce.
- Use immediately or store the BBQ sauce for up to 1 week.