To make the coleslaw, in a large bowl whisk together Violife Just like Cream cheese, vinegar, chutney and season, until combined
Add broccoli, cabbage, red onion and jalapeno and toss well, until evenly coated
To make the sauce whisk together the ingredients in a small bowl. Set aside
To make the batter for the mushrooms, in a medium bowl whisk together oat milk, flax eggs and vinegar
In a second bowl whisk together flour, garlic powder, paprika, salt and Italian seasoning
In a frying pan heat vegetable oil. Carefully dip the mushrooms into the batter and then into the flour, tossing to coat evenly on all sides. Repeat twice for each mushroom for extra crispiness
When the oil is hot, fry the mushrooms two at a time for 4-7 minutes on each side. Transfer to kitchen paper to soak up any excess oil
To assemble, spread a dollop of sriracha sauce on the bottom bun, top with mushroom, 2 slices Violife Just like Cheddar slices and coleslaw and top with the burger bun
Serve alongside crisps or chips
Ingredients
2-Jan Violife Just Like Cream Cheese Original (for broccoli slaw)
2 tsp apple cider vinegar
2 tsp mango chutney
to taste salt and pepper
2 cups broccoli florets
1 red cabbage, thinly sliced
1 white cabbage, thinly sliced
1 red onion, thinly sliced
1 jalapeno, deseeded and thinly sliced
2-Jan Violife Just like Cream Cheese Original (for sriracha sauce)
