½ cup vegan mayonnaise, 1 tablespoon Sriracha (mix together)
½ cup Keli’s Teriyaki Ginger Garlic Glaze
Wash and remove mushroom stems. Soak mushrooms in Teriyaki Sauce. The longer the better. Combine carrots, cucumber, sesame seeds, and rice vinegar. Let soak.
Heat the grill to high heat. Throw the mushrooms on, cook for 5 minutes on each side. Better to cook less upside down as they become flatter. Throw pineapple slices on grill, top with excess Teriyaki Glaze. Combine vegan mayo and Sriracha.
Assembly: Bottom to top. Sriracha-vegan mayo, cabbage, mushroom, pineapple slice, onion, marinated carrots-cucumbers, and top with cilantro