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Pulled BBQ Mushroom Sandwich

Sunday, September 22, 2019
For this week we are serving up Pulled BBQ Mushrooms Sandwiches. I shared this recipe last week to my Insta Story and you guys wanted to know more details on how I created this meatless Pulled BBQ Pork sandwich using mushrooms.

Pulled BBQ Mushroom Sandwich

Pulled BBQ Mushroom Sandwich

Most recipes that recreate this dish often use jackfruit or heart of palm. Either would work great here! But, I LOVE mushrooms and decided that I wanted to use shiitake mushrooms instead.

To recreate this dish, instead of shredding these mushrooms I bought them purchased already sliced and shredded. All I had to do was give them a good rinse, sautee in the frying pan, and top with my favorite BBQ sauce.

I would recommend using a smoky flavored sauce. BBQ sauce comes in a ton of different flavors, and you can choose any to your liking. But for me, I found that a smoky flavor is what resembled the Pulled BBQ Pork sandwich the most if you’re going for that taste.

Top this off with your favorite toppings. I used onions and slaw, but you can load anything on top of here. Pickles would do just as well with a toasted bun.

Pulled BBQ Mushroom Sandwiches

This Pulled BBQ Mushroom Sandwich is drowned with a hickory smoke BBQ sauce on a toasted bun.
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins
Course: Lunch, Main Course | Cuisine: American
Keyword: Mushrooms, Sandwiches, Vegetarian
Serving Size: 4 sandwiches

1 16 oz. Pack of Shredded Shiitake Mushrooms
1/3 cup Diced Yellow Onions
1 cup Hickory Smoke BBQ sauce
salt and pepper to taste
Cole Slaw and pickles for optional toppings

1. In a frying pan over medium to high heat, add your mushrooms and diced onions until slightly tender
2. Once mushrooms and onions are slightly tender, add salt and pepper to taste. Continue to stir
3. Pour over top your favorite BBQ sauce and stir until everything is coated
4. Allow to simmer for an additional 5 minutes until BBQ sauce begins to stick
5. Taking a large spoonful, serve over top a toasted bun with your choice of toppings

Italian Lentil Meatballs

Monday, September 16, 2019
I’ve been a role lately with creating mock meat recipes. Last week, I created a Black Bean and Corn Veggie Burger. Although it was a bit of trial and error, I figured out the right combo to get it to stick. This week, I decided to create Italian Lentil Meatballs.

Italian Lentil Meatballs

I’ve cooked with lentils before, but I sparingly use them. Lentils have an interesting texture in my opinion, and I didn’t know how else to prepare them aside from a wrap or toppings for a salad. So, I wanted to give meatballs a try.

Lentils are the perfect meat substitute. They’re legumes, but also a great source of protein. With this meatball recipe, you can pair it however you like. Whether in a bowl of gravy or with your favorite spaghetti dish. I chose to add a store bought pasta sauce with mine that turned out pretty well with these lentil meatballs.

To keep this recipe simple, I went with adding cooked white rice instead of bread crumbs to hold the lentil meatballs together. You can also use quinoa instead of rice if you like.

I also used a healthy helping of chopped red onions. This helped to give it so much flavor without having to rely on several different ingredients. All I used were salt, Italian Seasoning Blend, red onions, and of course…lentils.

Italian Lentil Meatballs

This vegetarian friendly Italian Lentil Meatballs pairs perfectly with your spaghetti dish packing a ton of flavor.
Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Course: Main Course | Cuisine: American, Italian, Vegetarian
Keyword: Lentil Meatballs, Lentils, Meatballs, Vegetarian
Servings: 12 meatballs

1 cup Lentils
1/2 cup cooked white or brown rice
1/3 cup chopped red onions
1 tsp salt and pepper
1 tbsp Italian Seasoning
1/2 tsp olive oil for cooking

1. Bring a pot of lightly salted water to a boil and add in your lentils. Allow to boil until tender
2. Using a food processor or fork, mash your lentils until a grounded consistency
3. In a mixing bowl add your mashed lentils, cooked rice, chopped red onions, Italian Seasoning, and salt and pepper and mix everything together
4.Take a large spoonful of the grounded mixture and begin forming medium sized meatballs in the palm of your hands
5.In a frying pan on medium-high heat, add a small bit of olive oil for cooking
6. Gently add your meatballs to the frying pan, allowing each side to cook until a crisp outer crust begins to form
7. Remove meatbals from heat, and enjoy with your choice of sauce!

You can use red onion or yellow onions if you like
You can use any other type of oil, just as long as you have something to coat the pan
You don’t have to use rice. You can also use breadcrumbs or quinoa if you prefer

Black Bean and Corn Burger

Monday, September 9, 2019
I’ve attempted cooking a veggie burger several times before, and unfortunately it never turns out too well. I either struggle with getting the burger to stick together or the flavoring is all wrong. But I think I nailed it this time with these Black Bean and Corn Burgers.

Black Bean and Corn Burger

Black Bean and Corn Burger

Why black bean and corn?

Well, I’ve sampled quite a few veggie burgers and I love the combination between black bean and corn. Corn tends to be naturally sweet and isn’t too overpowering. I actually enjoy that subtle sweetness in my burgers.

I used one can of black beans, corn, rolled oats, and one egg. I added the egg in so that it would help mold the sandwich as well as give it a juicy texture. Sometimes black bean burgers can get a little dry and I wanted to prevent that.

When I first began molding the patties…it fell apart on me. So I needed another dry ingredient to help hold the patties together. I created a “flour” using more rolled oats. I added about an extra 1/4 cup into my food processor, and blended until it was a flour-like consistency.

I’m very pleased with how well these turned out. It was pretty simple to make once I figured out the perfect combination to mold the patties. You can add whatever toppings you normaly like to your burgers. Lettuce, tomatoes, pickles, onions, mayonnaise, and mustard are always a must for my burgers.

If you want to really jazz it up, add some jalopenos to this burger.

Black Bean and Corn Burger

This Black Bean burger not only has a savory flavor, but also a sweetness thanks to the added corn.
Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins
Course: Main Course | Cuisine: American
Keyword: Black Bean, Burger, Mexican Street Corn, Sweet Corn, Veggie Burger
Servings: 4 patties

1 15 oz Canned Black Beans
1/2 cup Frozen or fresh sweet corn I used frozen
1/2 cup Rolled Oats
1/4 cup Oat Flour (or any kind of flour or breadcrumbs)
1 tsp Salt
1/4 tsp Chili Powder
1 tsp Mrs. Dash Garlic & Herb seasoning

1. Preheat oven to 400°F
2. Rinse and drain your canned black beans
3. In a food processor, ground your black beans until a grounded consistency. Or, you can use a fork and mash as well
4. In a mixing bowl add in your thawed corn, mashed black beans, salt, chili powder, Mrs. Dash seasoning, rolled oats, and flour and mix together until everything is evenly mixed
5. Taking a large tablespoon full, begin forming your rounded patties.
6. On a cooking/baking sheet spread out your patties and allow to cook for 15 minutes. Flip over and then let other side continue to bake for an additional 15 minutes
7. Remove from oven and allow to cool for approximately 5 minutes
8. Build your burger and enjoy!

Instead of using both rolled oats and flour, you can opt to add in just 1 cup of oat flour alone or rolled oats. I found using both adding more texture