Vegan Oyster Mushroom Chick'n
- Contains Wheat
Ingredients
- 1 cup aquafaba (or 1 cup canned chickpea liquid)
- 2 cups bread crumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 18 large oyster mushrooms
- 4 tablespoons vegan mayonnaise
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- Water, room temperature, as necessary
- Air Fry Basket
- Small Bowl
- Two Large Bowls
Instructions
Step 1
Place the aquafaba in a large bowl. In a separate large bowl, add the bread crumbs, paprika, garlic powder, and dried parsley. Mix until fully combined.
Step 2
Dip the mushrooms one at a time in the auqafaba, then evenly coat in the bread crumb mixture. Transfer the mushrooms to the Air Fry Basket.
Step 3
Install SearPlate in the bottom level of the unit, then close the door. Select AIR FRY, set temperature to 450°F, and set time to 10 minutes. Press the setting dial to begin preheating.
Step 4
While the mushrooms are cooking, prepare the dipping sauce. In a small bowl, add the vegan mayonnaise, paprika, garlic powder, and apple cider vinegar. Whisk until combined. Add 1 tablespoon of water at a time until desired consistency is achieved.
Step 5
When cooking is complete, carefully remove the basket from the oven. Serve the vegan chick’n with dipping sauce.