Vegan Bbq Platter (gf) Recipe
Funguy oyster Mushroom BBQ pulled 'pork', local sweet corn 'ribs', molasses & spice baked beans, 'creamy' potato salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Funguy Oyster Mushroom BBQ Pulled 'Pork'
Local Sweet Corn 'Ribs'
Molasses & Spice Baked Beans
Creamy Potato Salad
Method
Funguy Oyster Mushroom BBQ Pulled 'Pork'
- 1
Prepare the Mushrooms
Preheat your oven to 200°C (400°F). Clean the oyster mushrooms and tear them into strips resembling pulled pork.
- 2
Season the Mushrooms
In a bowl, mix the olive oil, smoked paprika, garlic powder, salt, and black pepper. Toss the mushroom strips in the mixture until well coated.
- 3
Bake the Mushrooms
Spread the mushrooms on a baking sheet and bake for 20-25 minutes until crispy. Toss halfway through cooking.
- 4
Local Sweet Corn 'Ribs'
- 5
Prepare the Corn
While the mushrooms are baking, prepare the sweet corn. Cut the corn cobs into quarters to resemble ribs.
- 6
Season and Grill
Brush the corn with olive oil, sprinkle with smoked paprika and salt. Grill or roast the corn on high heat for about 10-12 minutes until slightly charred.
Molasses & Spice Baked Beans
- 7
Combine Ingredients
In a saucepan, combine the canned white beans, molasses, ketchup, mustard, onion powder, garlic powder, salt, and black pepper.
- 8
Simmer
Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally until heated through.
Creamy Potato Salad
- 9
- 10
Mix the Salad
In a large bowl, combine the diced potatoes, vegan mayonnaise, Dijon mustard, apple cider vinegar, chives, salt, and black pepper. Mix until well combined.
