PORTOBELLO MUSHROOM SLIDERS
You will not miss the meat in these vegan Portobello Mushroom Sliders! Sliced mushrooms slow roasted in a smoky-sweet sauce and topped with creamy, dairy-free, coleslaw.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at dadsthatcook.com.
Ingredients
- 6 tbsp canola oil
- 1 lb portobello mushrooms, cleaned and thinly sliced
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp molasses
- 1 tbsp brown sugar
- ¾ tsp smoked paprika
- ½ tsp garlic powder
- Kosher salt
- Freshly ground pepper
- 1 cup thinly sliced red and green cabbage
- ½ cup grated carrots
- ¼ cup avocado mayonnaise
- 1 tsp apple cider vinegar
- ½ tsp celery seed
- 1 pinch sugar
- 12 slider buns (Udi's Gluten Free is what I used)
- Pickle slices
- Hot sauce
- Baking sheets
- Large bowl
- Cutting board
- Knife
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