Makes: 1-2 servings Time: 30-40 min (10-20 min prep + 20 min bake)
200 g oyster mushrooms
70-100 g aquafaba
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
125 ml (½ cup) water
5 ml (1 tsp) liquid aminos (or low sodium soy sauce)
35 g (¼ cup) chickpea flour
spray bottle to spray the aqufaba
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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