Sprinkle with some fresh thyme and a little flaky sea salt. The steam which comes off will have a bit of chili heat to it as well, so be sure to have your extractor on for this one. You then need to bring to a boil over medium heat to really infuse that chili kick. Working with one strip at a time, coat the mushrooms in the flour mixture, followed by the soy milk mixture and back to the flour mixture. These plant-based Fried Chick’n Sandwiches are made with crispy oyster mushrooms and are vegan-friendly! Vegan chicken heaven. Be sure to fry in batches of no more than three as you’ll reduce the temperature of the oil too much and your strips won’t brown. Place over a medium heat and bring to the boil. Set aside. Remove the tops and bottoms of the king oyster mushrooms. There are a fair few steps to the process, so here’s a quick break down with pics to help you out. Get all the latest recipes straight to your inbox. By continuing to browse the site, you are agreeing to our use of cookies. Let the mushroom cook for about 2 minutes or until golden brown, then flip and fry the other side for an additional 2 minutes - or until golden brown and crispy. Top with a little more house sauce before serving. The last time we visited LA (land of SoulCycle and the juicing cleanse), we decided to try and find the best vegan fried chicken in all the land. You can find out more about which cookies we are using or switch them off in settings. Nope – it’s not really chicken! Test the oil is hot enough by placing a cube of bread in the oil, it should brown quickly. Once the mixture is nice and reduced, sieve out the chillis and leave to cool. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Fry the mushrooms in batches of no more than three. The aim here is to infuse the agave syrup with a mild kick of spice. It’s that old faithful king oyster mushroom. You can eat these bad boys on their own or packed inside my dream sandwich, filled with sliced gherkins and drizzled with a tangy, smoky house sauce. These guys also work really well baked, with just a few tweaks. Vegan Chicken Fried Mushrooms are based on the traditional “chicken fried chicken” I had as a kid. This is a two-part batter, so you’ll need two medium bowls. Once browned and crispy (around 3 minutes) remove the mushrooms from the oil using a spider or slotted spoon and place on a plate lined with kitchen towel. Bake at 180c for 30-40 minutes or until crispy and golden brown. For this recipe we break the mushroom apart (instead of slicing) to achieve an irregular strip, much like chicken tenders. © 2020 Wicked Healthy – All Rights Reserved –, Vegan Buckwheat Pancakes with Almond Butter. The house sauce couldn’t be easier – just mix together the vegan mayo, sriracha, gherkin juice, and liquid smoke. This recipe is absolutely delicious and totally naughty, so it’s not for every day. Remove the mushrooms from the fridge. Prepare an assembly line with the bowl of milk, bowl of breading, and a plate or pan lined with wax paper at the end to place the prepared mushrooms. Fill each bread roll with fried chick’n strips and sliced gherkins, before sprinkling with salt and fresh thyme. Place the mushroom in the hot oil. Place approximately 2cm of vegetable oil in a wide heavy-based pan and place over a medium heat. Place each mushroom in the flour mixture and toss well until very well coated with oil. We are using plant-based cookies to give you the best experience on our website. If you don’t have a probe thermometer, just test with a small amount of batter.