Our friend Derek Sarno came and rustled up these mouth-wateringly delicious Wicked Asian Ribs.
We couldn’t believe how meaty they were, truly mind blowing stuff.
Derek is one half of Wicked Healthy Food and a Veganuary ambassador, he is one of the most well respected vegan chefs in the world and a true innovator in the plant based space.
10 King Oyster Mushrooms
1 Tbsp Toasted Sesame Oil
1 Tsp Smoked Paprika
1.5 Tbsp Peri Peri Seasoning
1 Tbsp Pork Seasoning
2 Tbsp Sriracha
1.5 Cups Hoisin BBQ Sauce
1 Cut the head off the king oyster mushroom and then slice off slithers from the thick stems of the mushroom (repeat this process with all the mushrooms)
2 Put the prepared mushrooms in a mixing bowl, pour over the toasted sesame oil and stir it around so the mushrooms are well covered (this will help the rest of the seasoning ingredients to stick to the mushrooms)
3 Put the rest of the seasoning ingredients into the bowl and stir it round so the mushrooms are well covered
4 Heat some vegetable oil (around 2 tbsp) in a cast iron skillet, put the mushrooms in the skillet and then put another skillet on top of the mushrooms
5 Apply some pressure to the top skillet with your hand (be careful not to burn yourself) to sear the mushrooms and lightly char the edges
6 Take the top skillet off the mushrooms and turn them round in the pan with a pair of tongs
7 Put the second skillet on top of the mushrooms again and apply more pressure. The mushrooms need to be seared and lightly charred all over the skin
8 Put the mushrooms in an oven dish, cover them with sriracha and bbq sauce, cover them with tin foil and prick the tin foil a few times
9 Put the tray in the oven and bake the mushrooms for 50-60 minutes at 180℃ (350℉)
10 Take the mushrooms out of the oven, take off the tin foil, turn the mushrooms around in the bbq sauce and serve them on a nice board
11 Pour some of the left over bbq sauce over the mushrooms, garnish with parsley and serve
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