Crispy Vegan Fried Chicken
It’s crazy to say it, but they totally look and taste like fried chicken except Vegan! Anthony thought I bought him KFC when he saw the tray haha!
These are a great substitute and are my take on vegan fried chicken.
Drop a comment and tell me what you think!
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The best King oyster mushroom recipe I've ever made. King oyster mushroom and eggs
#ASMR #Kingoystermushroomandeggs #Kingoystermushroomrecipe
- Title: The best King oyster mushroom recipe I've ever made. King oyster mushroom and eggs
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Hello everyone and welcome to Cooking Delicious Food. I usually love to cook and love food. I will share a dish here every day, you can learn and try, hope everyone's life is better and better. Friends who love food can subscribe. Remember to press the small bell.
Please support us all.
Thanks for watching!
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** INGREDIENTS:
King oyster mushroom
salt
Black pepper
Chili powder
1/2 onion
2 eggs
cooking oil
green onion
** BAHAN:
jamur tiram raja
garam
Lada hitam
Bubuk cabai
1/2 bawang bombay
2 telur
minyak goreng
bawang hijau
**INGREDIENTES:
Cogumelo de ostra rei
sal
Pimenta preta
Pimenta em pó
1/2 cebola
2 ovos
óleo de cozinha
cebola verde
BBQ Oyster Mushroom Sliders | Vegan Soul Food
RECIPE BELOW...
Check out the issue of VegNews that my recipes are featured in :
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Vegan BBQ Oyster Mushroom Sliders RECIPE (for printable version plus photos)
This recipe is adapted by the recipe I created for VegNews. Look for oyster mushrooms at your local farmer’s market, Asian market, or run of the mill grocery store. They’re not uncommon. If you cannot find them, try portobello or another kind. If you don’t like mushrooms, try this recipe with green jackfruit, lentils, or tempeh.
Makes 4 sliders
½ lb or 4 cups oyster mushrooms, cut into 4-8 large pieces
1 tablespoon grapeseed or coconut oil
¼ teaspoon salt
1 cup Chipotle BBQ sauce (recipe below)
4 vegan ciabatta buns
2 teaspoons olive oil
1 cup raw collard greens, very thinly sliced
¼ cup vegan mayonnaise
Warm 1 tablespoon of oil in a cast iron skillet on medium-high heat.
Place the mushrooms onto the skillet cut side down, and sprinkle the salt over them.
Reduce the heat to medium-low.
If you’re using two skillets, place the other one on top of the mushrooms. Cook for 7 minutes, before flipping the mushrooms, and continuing to cook between 2 skillets for 5 more minutes, or until browned and tender.
Alternatively you can cook the mushrooms on both sides without placing another skillet on top. Or roast the mushrooms at 350° for 20 minutes.
Pour the vegan BBQ sauce over the mushrooms, and gently stir to coat.
Continue cooking uncovered for 5 more minutes.
If you are cooking the mushrooms in the oven: coat them in BBQ sauce and continue to roast for another 10 minutes.
To assemble the sliders toast the buns on each side.
Spread 1 tablespoon of vegan mayo the inside of each bun. Top the bottom bun with collards, then the BBQ oyster mushroom.
Serve immediately.
Chipotle BBQ Sauce
Makes 2 cups of bbq sauce
1 tbsp grapeseed or canola oil
1 cup vidalia or yellow onion (about 1 medium onion), chopped
2 cloves of garlic, minced
1 ½ tbsp dijon mustard
1 tbsp vegan worchestshire sauce
1 tbsp adobo sauce from a can of chipotle peppers
1 tbsp liquid smoke
1 ½ tbsp molasses
2 tbsp soy sauce
¼ cup ketchup
¼ cup tomato paste
2 tsp apple cider vinegar
Heat oil in a medium-sized saucepan on medium heat.
Add the onion and garlic, then sauté until the onions starts to become translucent.
Add the remaining ingredients, and stir well to combine.
Reduce the heat to medium-low, cover the pot, and let it cook for 20 minutes.
Using an immersion blender (or standing blender), blend the mixture until it becomes a thick sauce.
Use immediately or store the BBQ sauce for up to 1 week.
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World Famous BBQ Pulled Mushroom Sandwich 2.0 (Vegan Pulled Pork Sandwich) | The Wicked Kitchen
It's baaaaaaaack! Here's a 2.0 version of one of our most popular recipes—the BBQ Pulled Mushroom Sandwich! Yes, this is a recipe we've previously shared, but now we've dusted it off and given it a more streamlined, to-the-point treatment for your viewing pleasure.
We're talking game-changing techniques and flavors with this recipe...sweet and sticky barbecue sauce with the incredible seared and roasted king oyster mushroom shreds sandwiched in between a buttery toasted bun...this is the kind of indulgent treat that will blow some minds and make many happy eaters in your house when you make this! Perfect for weekend sports watching or a 30-minutes or less weekday meal, this amazing vegan recipe will very likely become a regular in your rotation. Recipe below!
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BBQ PULLED MUSHROOM SANDWICH
Ingredients:
6 king oyster mushrooms, 'pulled'
1/2 tsp granulated garlic
2 tbsp onion/sage/parsley seasoning blend (or whatever you like/can find)
1/2 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
16 oz (454g) barbecue sauce
Splash of beer (optional)
Squishy burger buns
Vegan butter, for the buns (optional)
Instructions:
Preheat the oven to 400ºF/200ºC.
Get your pan heating over medium-high heat.
Shred/pull the mushrooms by running a fork along the fibers, away from the cap. Pull apart with fingers and place the shreds into a large mixing bowl.
Add the granulated garlic, seasoning blend, salt and pepper to the bowl of shreds and gently toss to coat evenly.
Add the oil to the hot pan, swirl to coat the entire surface, then add the mushrooms. Spread the mushrooms around the pan evenly, then let them sear for about 5-6 minutes, stirring occasionally. You want the shrooms to get browned and some crispy bits to form, so don't move them around too much. Give them time for the water to cook out and then let the heat do its magic.
Once the mushrooms are looking good, transfer them back to the mixing bowl and add the BBQ sauce. If you'd like, add a splash of beer to the sauce to thin it out. Totally optional.
Stir the mushrooms in the sauce to coat evenly, then spread onto a parchment paper lined baking sheet.
Pop the shrooms into the oven and roast for about 10-12 minutes, giving them a quick stir about halfway through.
When the mushrooms are done, remove from the oven and set aside.
If you're making sandwiches, get your pan hot again. Butter (vegan) each side of your squishy buns and place them butter side down in the hot pan. Keep an eye on them and remove once they've reached your desired level of toasting.
Assemble the sandwiches and pig out! (Don't forget to stop and take the occasional breath.)
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#wickedkitchen #wickedhealthy #eatwickedfoods
An American backyard barbecue: Grilling Buffalo & Rocky Mt Oysters
I grilled up Buffalo (Bison) steak and Rocky Mountain Oysters for the Denver Takayama Sister City Committee. We hosted a Zoom video (which will be uploaded soon) for our counterparts in Japan that showed off Denver and included segments of our members cooking Colorado food. Last year the Takayama Denver Friendship association held a Zoom event where they cooked up Hida Gyu, the wagyu beef from their prefecture. So I grilled up Bison Steaks and Rocky Mountain Oysters (bull's balls) for my segment.
How to cook Oyster Mushrooms, Shiitake and King Oysters: Mycogio Style
In this video you can enjoy the way that mycogio cooks his mushrooms. At the same time you can see the progress of the oyster mushrooms grown test.