Ingredients
For the Mushroom Fried “Chicken”:
- 1 lb oyster or enoki mushrooms cleaned and trimmed
- 1 cup unsweetened plant-based milk
- 1 tsp apple cider vinegar to make vegan buttermilk
- 1 cup all-purpose flour or gluten-free flour for a GF option
- 1 cup panko breadcrumbs
- 1/2 cup cornstarch
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper optional, for heat
- 1 tsp salt
- Vegetable oil for frying
For the BBQ Sauce:
- 1 cup BBQ sauce of your choice
- 1 tbsp maple syrup optional, for extra sweetness
For the Creamy Coleslaw:
- 3 cups shredded cabbage purple or green, or a mix
- 1 cup shredded carrots
- 1/2 cup vegan mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and pepper to taste
Instructions
Step 1: Prepare the Mushrooms
- Gently pull apart the oyster mushrooms into medium-sized pieces or keep enoki mushrooms in small bundles. Set aside.
Step 2: Make the Vegan Buttermilk
- In a bowl, mix plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly.
Step 3: Prepare the Coating
- In one bowl, mix flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- In another bowl, place the panko breadcrumbs.
Step 4: Coat the Mushrooms
- Dip the mushrooms into the vegan buttermilk, allowing excess to drip off.
- Toss them in the seasoned flour mixture, then back into the buttermilk, and finally coat with panko breadcrumbs. Press gently to ensure the breadcrumbs stick.
Step 5: Fry the Mushrooms
- Heat vegetable oil in a deep pan or skillet over medium heat (about 350°F/175°C).
- Fry the coated mushrooms in batches until golden brown and crispy (about 3-5 minutes per side). Place on a wire rack or paper towels to drain excess oil.
Step 6: Glaze with BBQ Sauce
- Heat the BBQ sauce in a saucepan. Add maple syrup if you want a sweeter glaze.
- Toss the fried mushrooms in the warm BBQ sauce until evenly coated.
Step 7: Make the Coleslaw
- In a large bowl, combine shredded cabbage and carrots.
- In a small bowl, whisk together vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss until well coated.
Step 8: Serve
- Plate the BBQ vegan fried mushrooms alongside the creamy coleslaw. Serve immediately and enjoy!
