How To Make: Oyster Mushroom Burgers & Vegan Coleslaw
The recipe makes approximately 500g of delicious pesto which is more than enough for the mushrooms but you will definitely enjoy what's left!
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Ingredients
- 100 g Sundried tomatoes (not in oil)
- 3 cloves Garlic (peeled)
- 25 g Basil (leaves picked)
- 100 g Cashew nuts
- 200 g Vegetable oil
- 4 tsp Balsamic vinegar
- 300 g Oyster mushrooms
- 4 White giant baps (sliced in half)
- 1 Ripe avocado (sliced)
- 50 g Wild rocket
- 1 clove Garlic
- ¾ tsp Dijon mustard
- Black pepper (a pinch)
- 150 ml Soya milk
- 150 ml Sunflower oil
- 250 g Red cabbage
- 250 g White cabbage
- 75 g Carrot
- ½ Onion,
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