These were the perfect summer meal! The texture of the mushrooms perfectly mimics lobster. We love recreating dishes that showcase how easy it is to have a vegan diet and still enjoy delicious, jaw dropping meals!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 2 people

INGREDIENTS:

  • 2 packs of baby king oyster mushrooms
  • 1 tbsp of capers
  • A pinch of salt
  • A pinch of black pepper
  • 1 tbsp of vegan butter
  • 2 tbsp of vegan mayo
  • 1 tsp of sriracha sauce
  • 1 tsp of maple syrup
  • 1 tsp of fresh dill
  • 1 tsp of chives
  • 4 sausage buns
  • Lettuce to garnish

INSTRUCTIONS:

  1. Place a large skillet on medium low heat and add 1/2 tbsp of vegan butter.
  2. Once butter is melted pull apart your mushrooms into bitesized pieces that resemble chunks of lobster and add to pan. Sprinkle lightly with salt and pepper.
  3. Sauté mushrooms for roughly 10 minutes then transfer to a bowl.
  4. Lower heat, begin to use the other half of your butter to butter the insides of your sausage buns and place face down in the pan.
  5. While your buns toast, dice your capers into small pieces removing any extra brine.
  6. Chop up your chives and fresh dill and add to bowl along with diced capers, vegan mayo, sriracha and maple syrup.
  7. Remove your buns once they are golden brown and place on a plate with the face open.
  8. Mix all ingredients together in your bowl and spoon mixture into your buns.
  9. Top with chopped lettuce and a sprinkle of more chives. Serve and enjoy!
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