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16 Vegan Recipes That Will Make You Forget Meat and CheeseYou won't miss it, we promise |
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Ingredients:
1/2 cup unsweetened non-dairy milk (almond or soy work best)
1/2 cup water
3/4 cup all-purpose flour (can sub gluten-free rice flour)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon of paprika
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
For Breading:
2 cups all-purpose flour
1 tablespoon sea salt
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground pepper
1 teaspoon ground sage
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon celery salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground all-spice
For Ranch Dip:
1 cup vegan mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
Extras:
2 to 3 cups vegetable oil (for deep frying)
buffalo-style hot sauce
pickle slices
Instructions:
Combine all the ranch dip ingredients together in a bowl and refrigerate until ready to serve the buffalo oyster mushrooms.
Combine the batter ingredients together in a large mixing bowl. Pour about half of the batter into another bowl and add the mushrooms into this and coat well. Let them sit for about 20 minutes.
Only after the oyster mushrooms have sat in the batter for 20 minutes, heat up the oil. Heat it up to 355 F to 360 F in a deep pot. Use a deep-frying thermometer to watch this closely. It shouldn't go above 365 degrees.
Combine the breading ingredients together in another large mixing bowl. Once the oil is at the right temperature take a mushroom out of the batter and coat well with breading.
Then go back into the other bowl of unused batter and coat well. Then go back in the flour and coat well. Then add to the frying oil.
It will take 2 to 3 minutes to get deep golden brown. Cook time will vary depending on the size of your mushrooms.
Drain fried pieces over the pot with a slotted spoon and then place on a wire rack placed over a baking sheet. Do not use paper towels, as that makes the batter soggy.
To serve, drizzle buffalo-style hot sauce over the fried mushrooms and top with pickles. Serve immediately with ranch dip and enjoy!
Source: Hot for Food
