PULLED BBQ "CHICKEN"

This recipe comes from my husband's pocket. You’ve probably already realized that the Woman to Woman recipes are not just my creations but also the fruits of my entire family’s culinary efforts. I’m the one whose diet is rich in fresh foods, fruits, greens, and low in fats. In short, I focus on the healthiest aspects of a plant-based diet because my body is the most sensitive in our family, with a much higher tendency toward chronic diseases, digestive issues and so on. On the other hand, my husband, with all his genetics, is incredibly healthy; he has never experienced any symptoms or chronic illnesses and can eat anything he wants. However, he chooses a plant-based diet based on core values -“not to kill” and “not to cause pain to animals”. Since transitioning to a plant-based diet, he has not lost his desire for delicious, comforting, and “indulgent” food. He’s our little engine, eager to recreate all the recipes he used to love - burgers, pizzas, pasta, sandwiches and more. So this time, I’m excited to share with you a recipe for pulled barbecue “chicken", which will be perfect for making burgers, tacos or sandwiches. I have no doubt you can prepare this not only for yourself but also for those critical friends or family members who think that eating without meat is bland and boring.

Ingredients

Serves 4

• 500g of oyster mushrooms (it may sound complicated, but you can definitely find these mushrooms in larger grocery stores)

• Barbecue sauce (see the recipe)

• 2-3 red onions

Instructions

I shred the mushrooms into strips.

I slice the onions into thin strips.

I mix the mushrooms and onions with barbecue sauce. I add a good 5 tablespoons of sauce, but the amount can vary depending on the size of the mushrooms and the volume I have. The sauce should coat all the mushrooms without creating a “lake” effect underneath them.

I spread the mixture onto a baking sheet lined with parchment paper and roast it in a preheated oven at 200°C, stirring occasionally.

I use the roasted mushrooms to make burgers, tacos or sandwiches.

P.S. For the burger, I use buns, this “chicken”, tomatoes, lettuce, pickles, avocado and a creamy cashew sauce.

BON APPETIT!