oil-free mushroom nuggets

17 April 2020

Those vegan nuggets are delicious! Perfect vegan recipe if you're craving some comfort food based on oyster mushrooms. Allergy-friendly.

Those nuggets were a long time coming! I have been experimenting with all the spices for ages. I feel like the final recipe is just on point! I am excited for you to try them!

Even if you belong to the weird group of people who do not like mushrooms (seriously, though, what is wrong with you?) I would still recommend you try those as they are delish! If it is hard no for you, replace oyster mushrooms with tofu or seitan! I bet they will be very tasty that way too.

If you are gluten-free use gluten-free bread crumbs, and you are good to go! Those nuggets are of course not as the deep-fried ones, but also, there is no sluggish feeling after them. They are different, but in my opinion, in a good way!

oil-free mushroom nuggets

gluten-free

nut-free

sugar-free

soy-free

oil-free

RECIPE PDF

Makes: 1-2 servings Time: 30-40 min (10-20 min prep + 20 min bake)

Ingredients:

200 g oyster mushrooms

70-100 g aquafaba

Crumb mixture:
60 g wholegrain/gluten-free bread crumbs
40 g wholegrain rice flakes
10 g nutritional yeasts
1 tsp dried oregano
1 tsp dried basil
2 tsp garlic powder
2 tsp onion powder
1 Tbsp sweet paprika powder
½ tsp dried thyme
½ tsp white pepper powder
½ tsp salt

Batter:
125 ml (½ cup) water
5 ml (1 tsp) liquid aminos (or low sodium soy sauce)
35 g (¼ cup) chickpea flour

For serving:
vegan mayo/
bbq sauce/
ketchup

Important equipment:
spray bottle to spray the aqufaba

Instructions:

1. If the oyster mushrooms you have are big, tear them into smaller pieces.

2. In one bowl mix all the crumb mixture ingredients.

3. In the second bowl mix all the batter ingredients.

4. Dip the mushrooms one by one in the batter making sure they are all covered and then placing them in the crumb mixture. Place them on the baking tray lined with baking paper.

5. When you are done with all the mushrooms spray them generously with aquafaba and turn upside down, and spray the second side of the mushrooms.

6. Place in the oven and bake at 180°C/356°F on conventional settings for 10 minutes, then turn them upside down and bake for another 10 minutes.

7. Serve warm with vegan mayo, ketchup or bbq sauce. They also taste great with some lemon juice.

Notes and tips:

1. Aquafaba – aquafaba is a leftover liquid from cooking beans. I like to use the one from chickpeas. You can use the one from a jar/can or from beans cooked at home. When using canned, make sure the can is BPA-free. You can use oil if you want instead.

2. For a gluten-free option choose gluten-free breadcrumbs or nut meal (grounded nuts of your choice).

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oil-free mushroom nuggets

oil-free mushroom nuggets

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