Portion size 4
600g Trumpet mushrooms
100ml barbecue sauce
4 burger buns
120g shredded red cabbage
30 ml apple cider vinegar
4g Fresh coriander
8g fresh mint
60ml Thai vegan mayo
50 ml siracha
Preheat oven to 200 degrees. Rinse and cut potatoes into wedges. Season and place on baking tray drizzling with oil. Toss to coat. Roast for 40 minutes until golden.
Shred the trumpet mushrooms using two forks. They should look like pulled pork. Use one fork to hold in place, and pull long shreds away with other fork. Spread shredded mushroom about 1cm thick (if too thin it'll dry out) onto another baking tray, season and drizzle oil. Roast for about 20 minutes in same oven as potatoes - give them a shift around when you put the mushrooms in.
Cut radishes into slices, chop mint and coriander and add all to red cabbage in a bowl, combining apple cider vinegar and seasoning. Combine mayo with siracha and mix.
Put mushrooms in a pan and saute for 5-7 minutes - add the barbecue sauce and cook until sticky - about 5 minutes. Use same pan to toast the halved buns (if you'd like), adding a smear of the mayo to the inside, or not.
Assemble by putting mushrooms onto burger buns and top with slaw. Serve with wedges and remaining mayo.