Ingredients
- 1 medium size pack - 300g of Oyster mushrooms
- *Well-rinsed
Wet Ingredients:
- 2 cups thick unsweetened plant milk - I used pea milk
- 1 Tbsp vinegar
- 1/4 tsp black pepper
- 1/4 tsp salt
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup corn starch
- 1 tsp all purpose seasoning
- 1/2 tsp white pepper
- 1/4 tsp black pepper
- 1/2 Tbsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
Buffalo Sauce Ingredients:
- 1 cup vegan Buffalo sauce - I used RedHot sauce
- 1/2 cup water
- 2 Tbsp dairy free butter
- 2 Tbsp brown sugar
- 1/4 tsp liquid smoke
Instructions
- In a bowl, mix wet ingredients together.
- In a separate bowl, mix dry ingredients together.
- Place the oyster mushrooms into the wet mix bowl.
- Gently mix them in until they are all coated.
- Dredge the wet mushrooms in your dry mix.
- Repeat steps 3 to 5. You want them all double-coated.
- Deep fry all your pieces in hot oil until crisp and set them aside.
- *For extra crisp you can double fry them after they have rested for 5 minutes.
Sauce Instructions:
- In a pot on medium-low heat, mix the sauce ingredients.
- Cover pot for 5 minutes & done.
- Let your sauce cool for 3 minutes and toss your crunchy "wings" into the sauce until they are fully coated.
Tried this recipe?Let us know how it was!