BBQ Mushroom Sweet Potato Sliders (Paleo, Whole30, Vegan)
This amazingly tangy and sweet BBQ dish is perfect for any gathering, is paleo, Whole30, and vegan, with the amazing health benefits of oyster mushrooms!
Equipment
- slow cooker
- air fryer (optional - can use oven)
Ingredients
- 4 cups oyster mushrooms, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp chili powder (or more if you like spicy!)
- 8 dates, pitted
- 1/2 cup tomato paste
- 1/2 cup coconut aminos
- 1/4 cup balsamic vinegar
- 1 cup water
- 2 medium sweet potatoes
- 1 tbsp olive oil
Instructions
- Combine all the ingredients except the sweet potatoes and olive oil in a slow cooker. Mix well to combine the ingredients and to evenly coat the mushrooms.
- Cook the mushroom and sauce mixture on high for 2-3 hours, or on low for 5-6 hours.
- When the mushrooms have had time to cook, prepare your sweet potato sliders. Cut your sweet potatoes into 1/4" rounds, and brush with olive oil on both sides. You can also spray them with cooking spray.
- Place sweet potato rounds on a tray. Be sure not to overlap them in any way. If cooking the sweet potatoes in the Air Fryer, cook at 370°F for 7-10 minutes, or in the oven at 350°F for 10-15 minutes. If cooking the sweet potatoes in the oven, be sure to flip them halfway through.
- When the sweet potatoes have cooked, allow them to cool enough so that you can handle them. Then, place them on a tray and gently scoop some BBQ mushrooms on top. Serve warm!