Ingredients
Units
Scale
Homemade Peri Peri Sauce:
- 1 red bell pepper, halved
- 1 red onion, halved
- 1 lemon, halved
- 1-2 red bird eye chillies
- 1 bulb of garlic
- 2 tbsp olive oil
- 2 tbsp smoked paprika
- 1 tsp salt
Peri Peri Chik'n:
- 4-5 oyster mushroom clusters
- 1 tbsp dried oregano
- 1/4 tsp black pepper
- 2 tbsp kashmiri chili powder
- 3 cups cornflakes, crushed
- 1 cup flour
- 3/4 cup water
- 1/4 cup homemade peri peri sauce
- 1/8 cup olive oil
To serve:
- 4 burger buns
- lettuce
- tomatoes
- vegan mayo
Instructions
Homemade Peri Peri Sauce:
- Pre-heat oven to 220°C/425°F
- Place the halved red pepper, onion, lemon, garlic bulb, and bird’s eye chillies onto an oiled tray or skillet, cut-side down. Roast for 30-40 minutes or until soft and slightly charred, flipping halfway through.
- Transfer the roasted vegetables to a blender. Squeeze in the lemon pulp (remove any seeds) and add the softened garlic cloves. Blend until mostly smooth, then add smoked paprika and salt. Blend again until smooth and glossy.
Peri Peri Chik’n:
- In a bowl, whisk together water, flour, and 1/4 cup of the peri peri sauce until you have a smooth, slightly thick batter. In a separate bowl, mix crushed cornflakes with black pepper, oregano, and Kashmiri chilli until well combined.
- Dip each oyster mushroom into the batter, then coat in the seasoned cornflakes, pressing gently to help it stick. Place onto a baking tray lined with parchment paper. Drizzle lightly with olive oil, then bake for 20 minutes until golden, crispy, and cooked through. Flip and bake other side for 10 minites.
Final touches:
- Drizzle a little olive oil onto a grill pan and toast the sliced buns until warm, lightly crisp, and slightly charred on both sides. Spread vegan mayonnaise onto the bottom bun, add greens and sliced tomatoes, then layer with the crispy peri peri chick’n. Spoon over extra peri peri sauce and close the bun. Serve immediately with peri peri fries and vegan coleslaw.