INGREDIENTS:
- 2-3 cups oyster mushrooms
- A jar of pickle juice
- 1 cup vegan egg or 3 flax eggs
- 2 cups Metta flour
- 2 Tbs onion powder
- 2 Tbs garlic powder
- 2 Tbs paprika
- 2 Tbs nutritional yeast
- 2 Tbs salt
- 2 Tbs black pepper
- 2 cups grapeseed oil
DIRECTIONS:
- Place mushrooms in a closed container with pickle juice to marinate in the refrigerator for about 30 minutes.
- Mix together water and vegan egg in a large bowl.
- Drain pickle juice from mushrooms and dip mushrooms into egg mixture.
- Toss and tap to ensure all pieces are coated.
- Heat oil on medium heat to about 375 in a deep pan.
- In a separate bowl, add and mix together Metta flour, onion powder, garlic powder, paprika, yeast, salt, and black pepper.
- One to three pieces at a time, add vegan egg covered mushrooms to flour mixture.
- Fry mushrooms pieces in oil until crispy and browned (about 3-4 minutes).
- Drain on paper towel. Enjoy them as a snack by dipping them in your favorite sauce or making a chickroom sandwich as pictured with your favorite gluten-free bread and veggies 😊
This recipe was created by a talented vegan chef Gabrielle Reyes of @onegreatvegan. The photo was also taken by Gabrielle. Recipe and photo are posted here with her permission.
Have you used Metta gluten-free flour for this recipe or any other recipe?
Kindly take a moment to leave a review here to help our community!
Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
