Gourmet Vegan Smoked Mushroom Parma Parmigiana - with avocado salad and purple carrots

STORY:
I've recently decided I'm trying to stick to a vegan, mostly raw, paleo lifestyle very low in seeds, and soy, 3 meals at 300-400 cals and snaks/dessert if calories are left over. My body seems to be healthiest on that. Though admittedly it works very well on meat, I'm trying to have compassion and you should too :). Especially when it is this tasty and healthy!

MAKES:
1 serve.
Increase the recipe by double, and again by number of serves needed.

INGREDIENTS:
1 tsp peanut butter
1 TB spoons of Hickory (smoked) BBQ sauce (regular BBQ sauce will do, or add some liquid smoke if you have some)
1 portabello mushroom
1.5 TB Rice Crumbs
1 tsp Sesame oil
Handful mixed leaf salad
5 perino tomatos, halved
1/2 a purple carrot, peeled and sliced
1 TB Vegan mayo
1tsp Tomato Chutney or Tomato Sauce
1/4 and avocado, 3 thin slices with the rest cubed

optional:
Gluten, dairy free bread. (can use a paleo option, I didn't today)
Your favourite spread (I used nuttalex but I will not be eating margarine anymore once it's finished)
Smoked Salt


METHOD:
1- Mix peanut butter and barbeque sauce together until it forms a thick paste (microwave if need be). 
2- Coat the whole mushroom with it useing a knife.
3- Roll it in rice crumbs (or pulsed almonds/nuts for paleo).
4- Fry mushroom in sesame oil for about 5 minutes on low each side. (some melting will occur, it will be ok) Once you have flipped it over for 2 minutes, turn the pan off and let it slightly cool so that when you use a spatula to remove it the peanut butter will have solidified slightly in the crumbs.
5- Microwave the carrots for a minute or steam or other method of cooking.
6- While this is cooking grab 2 handfuls of salad on the plate, adding the perinos and avocado, with a squeeze of vegan mayo on top.
7- Toast bread (if preferred) and spread your choice of spread and add the 3 slices of avocado.
8- Remove parma from pan and onto sandwich and add dress with chutney and vegan mayo. Season with smoked salt.

VERDICT:
This was incredibly tasty and acidic(not good for people prone to heart burn - altered recipe now) and sweet and savoury all at once! The mushroom added a nice chewy texture, coated in the thick peanut sauce with the creamy avocado under foot and the super crispy rice crumbs! A textural delight!
My family even commented on the lovely aroma of the peanut/bbq sauce on the grill!

CALORIES:
Coated Mushroom Parma alone = 167
Entire Meal as is: 450

370 calories (if you swap the bread with a thin rice cake!)
330 without the rice cake or bread (100)
240 without the avocado (80) or bread/cake(100, 20)
205 without the mayo(35) or avo(80) or bread/cake(100, 20)

Use a lower calorie mayo like this one for 10 cal serving instead of 35
Mayo could be swapped for some lemon juice or a vinegarette. (though lets not add too much acidity). Perhaps a low calorie vegan yogurt/parsely based dressing could work too.

sides combined = 111 (inc avo but not mayo)

I think the avocado is a nice touch, myself. I'd include it for a nice creamy texture and to balance out the acidity too.

NOTES:
The salad and side of carrots were nothing spectacular, but a great accompanyment. Really any side you prefer would work. Mashed cauliflower and roast pumpkin....quinoa and corn chips and hummus, steamed broccoli and pilaf, potato salad, grilled asparagus and bruschetta, grilled pineapple and riced cauliflower ...are some ideas. - Do be mindful of calorie consumption with this meal though, I think salad and veg is a good option, try to stay away from grains or pineapple, steam don't fry!
Quite a bit too acidic I would think (I've altered it now) from 3TB to just 1TB (
I tried to coat the purple carrots in rice crumbs- didn't make a good affect so leave that out. (that's why the photo has a powder over them).
BBQ sauce.). It could probably do without so much BBQ sauce, and just replace that with water. So hopefully next time I make it it will taste nice still!