Vegan Garlic Parmesan 'Wings'
These vegan garlic parmesan oyster mushroom 'wings' are crispy, addictive, and smothered in a rich buttery garlic sauce topped with parmesan.
Servings: 4
Ingredients
- 9-10 small oyster mushrooms or you can do 4 big oyster mushroom clusters
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp black salt to replace 'eggy' flavour. You can use regular salt too
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp cajun seasoning or all-purpose seasoning or chili powder
- 1/4 tsp black pepper
Wet Mixture
- 1/3 cup flour mix
- 2/3 cup unsweetened oat or soy milk
- squeeze lemon juice
Garlic Butter Sauce
- 1/4 cup vegan butter
- 4 cloves garlic minced
- hot sauce or tobasco optional
Garnish
- chopped parsley
- vegan parmesan
Instructions
- Make your vegan buttermilk by combining milk with squeeze of lime or lemon juice.
- Combine the flour with baking powder, spices, salt, pepper and whisk until well combined.
- Combine 1/3 cup flour mix with 2/3 cup vegan buttermilk and whisk until well combined.
- Heat up some oil for frying. Dunk the oyster mushroom clusters in the wet batter, followed by the dry flour mix. Shake off excess flour.
- Deep fry cluster by cluster until golden brown and crispy. Drain excess oil with a paper towel gently.
- Add vegan butter to a pan, followed by minced garlic. Let it sizzle on low for a few minutes until garlic is roasted (it shouldn't turn brown though!) Add some hot sauce or tobasco if you'd like.
- Brush vegan wings with the garlic-butter sauce. Top with vegan parmesan, chopped parsley and serve with vegan ranch. Enjoy!