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Vegan Chik’n Sandwich with Hot Maple Slaw

This vegan 'chicken' sandwich is made with oyster mushrooms, coated in spiced crunchy cornflakes, baked and served inside warm pan-toasted buns, with a generous dollop of vegan mayo, swirled with a little of that hot maple sauce. And a handful of hot maple slaw, sliced onions and of course, gherkins.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 people 1x
  • Category: Appetizer, Side Dish, Snack
  • Cuisine: American
image of vegan chicken sandwich with hot maple slaw
Units Scale

Ingredients

  • 45 medium-large oyster mushroom clusters (around 300g)
  • 14 tbsp all purpose flour
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 3 cups cornflakes
  • 1 tbsp fresh thyme
  • 1 tsp cayenne powder
  • 1/2 tsp garlic granules
  • 3/4 cup water

Hot Maple Slaw

  • 3 tbsp vegan butter
  • 2 tbsp maple syrup
  • 2 tsp cayenne powder
  • 1 tsp chilli powder
  • 1 tsp garlic granules
  • 1/2 tsp paprika powder
  • 3 cups sliced or shredded cabbage
  • 1/2 cup grated carrot
  • 1/2 cup vegan mayo
  • juice from one lemon
  • salt + black pepper (to taste)

For serving

  • 4 burger buns
  • vegan butter
  • sliced onions
  • sliced gherkins
  • more vegan mayo

Instructions

  1. pre-heat Pre-heat oven to 220°C/425°F
  2. batter Wet batter: Whisk 10 tbsp flour with 1/2 tsp salt, black pepper, 1/2 tbsp thyme and water.
  3. coating Dry coating: In another bowl, crush cornflakes with the back of a measuring cup, Add in the remaining 4 tbsp flour, 1/2 tbsp thyme, 1/2 tsp salt, cayenne powder and garlic granules. Mix to combine.
  4. dip Dip oyster mushroom cluster into the wet batter, then transfer into the dry. Using your clean hand sprinkle and gently press the dry coating onto the mushrooms. Transfer onto a baking tray lined with parchment paper. Repeat with the remaining oyster mushrooms.
  5. bake Bake: Brush olive oil over the coated mushrooms, then bake for 20 minutes. Flip and bake for another 10 minutes.
  6. drizzle Hot maple slaw: Add vegan butter, maple syrup, cayenne powder, chilli powder, garlic granules, salt and paprika powder into a saucepan and cook over a low flame for 1-3 minutes or until the butter is completely melted and bubbly. Into another bowl, add the sliced/shredded cabbage, grated carrots, vegan mayo, lemon juice, salt, black pepper and 1-2 tbsps of the hot maple. Toss until combined.
  7. Assembly: Spread a little vegan butter on the insides of the buns, and heat on a skillet until golden and crispy. Add a dollop of vegan mayo on one side of the bun, swirl in a little of that hot maple, and place the vegan chicken ontop. Top with the hot maple slaw, sliced onions and gherkins.

Nutrition

  • Calories: 418