Don’t be put off by their healthiness – these really are amazing!
So easy, and so delicious. I’m not totally sure how a pile of leftover carrots can transform so easily into tasty sausages (minus the dead animal bits), but I’m completely on board. This recipe was modified slightly from Clean Eating Veggie Girl – thanks, Hannah!
The ‘BBQ pulled pork’ style enoki mushrooms were inspired by a recent trip to China. Vegan food was somewhat limited in the part of Beijing where we were based, but we found an amazing little cafe who served great BBQ food. In my opinion, even tastier than pulled jackfruit!
I buy enoki mushrooms from a local Chinese supermarket, but most bigger supermarkets also stock them. So, on to the recipes…
Both of these recipes serve two people.
Carrot Hot Dogs
- Six reasonably small, thin carrots – peeled with the ends cut off
- 1/4 of a cup soy sauce (about 60ml)
- 1/4 of a cup water
- 1 tablespoon of sushi (or rice) vinegar
- 1 tablespoon of sesame oil
- 1/2 a tablespoon of apple cider vinegar
- Dash of liquid smoke
- 2 minced cloves of garlic
- Small piece of grated ginger
- 1/2 a teaspoon of garlic granules (sub. onion granules)
- 1/4 a teaspoon of pepper
- Boil the carrots for approximately 6 to 8 minutes, until they’re softened but not mushy. Once they’re done, rinse with cold water.
- Meanwhile, whisk the rest of the ingredients together and pour into an air-tight container. I used a reused plastic takeaway container.
- Add the carrots to the container, making sure they’re mostly covered by liquid.
- Pop the lid on, give it a little shake and place in the fridge for at least 6 hours. Don’t throw away the marinade once you’re done!
- To cook, heat a little vegetable oil over a medium heat in a non-stick pan. I used a heavy gridle pan. Add the carrots, and fry gently on all sides for about 10 minutes, spooning over the marinade as you go. They should develop a nice, sticky glaze.
- Serve immediately and enjoy!
Enoki ‘Pulled Pork’ Mushrooms
- One pack of enoki mushrooms
- 1/4 of a cup BBQ sauce (about 60ml) – plus more for later
- 2 tablespoons of soy sauce
- Dash of liquid smoke
- 1 teaspoon of brown sugar
- Grease a baking tray with a little vegetable oil, and pre-heat the oven to 180.C.
- Chop off the base of the mushrooms, and break into pieces to you’re able to spread across the baking tray. It doesn’t really matter how they look at this point.
- Mix the rest of the ingredients in a bowl, and using a baking brush, coat the mushrooms with the marinade. Alternatively, just dip them in.
- Bake in the oven for 10 minutes (or 15 minutes if you’d rather them a little crispy), and serve.