Units
Scale
Ingredients
- 4 large oyster mushrooms
- 2 cups cornflakes
- 1 cup pecans
- 1–2 tsp cayenne powder
- 1 tsp garlic powder
- salt and black pepper (to taste)
- 10 tbsp all-purpose flour
- 3/4 cup water
- 1 tbsp dijon mustard
- 4–6 tbsp olive oil
Special sauce
- 2 tbsp vegan mayo
- 1 tbsp dijon mustard
- 1 tbsp hot sauce
Instructions
- Pre-heat the oven to 220°C/425°F
- Coating: In a food processor pulse the pecans until they resemble fine breadcrumbs. Do the same with the cornflakes. Place the pecans, cornflakes, garlic powder, cayenne powder, salt and black pepper into a bowl. Mix to combine. In another bowl, combine all-purpose flour, water, dijon mustard, salt and black pepper. Whisk to combine. Dunk oyster mushroom into the wet batter, and then into the crispy pecan coating.
- Baking: Place coated oyster mushrooms on a baking sheet lined with parchment paper. Brush with a generous amount of olive oil. Bake for 20 minutes. Flip, brush with a little more olive oil and bake for a further 10 minutes.
- Final touches: While the pecan crusted chik'n bakes, make the creamy dijon hot sauce. Combine vegan mayo, dijon mustard an a little hot sauce together. Drizzle sauce over the warm, crispy vegan pecan chik'n and serve with my kale slaw salad. Enjoy!