Fried Oyster Mushrooms is my vegan version of fried clams or oysters. I use organic cornflake cereal crumbs for the breading because the light cereal sweetness mimics the sweetness of fried clams and oysters. Regular fine breadcrumbs will work too.
Fresh oyster mushrooms are often difficult to locate and when they are available, they’re rather expensive. However, canned oyster mushrooms can be purchased from your local Asian market and are very inexpensive. They also have the perfect texture for this recipe. Canned abalone mushrooms work well too. Serve with vegan tartar sauce or cocktail sauce. Here I’ve served them with a vegan fire-roasted jalapeno and lime tartar sauce (recipe follows).
Ingredients
• 2 cans (about 7.5 oz. drained weight) oyster mushrooms or abalone mushrooms (available in Asian markets) or 1 lb. quartered fresh oyster mushrooms
• ¼ cup all-purpose flour
• ¼ cup non-dairy milk
• 2 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise
• cornflake crumbs or fine breadcrumbs
• sea salt or kosher salt
• vegetable oil for frying
To make cornflake crumbs, place the cornflakes in a zip-lack or paper bag, seal and crush with your hands. They can also be crushed in a food processor.
Technique:
If using canned mushrooms, drain the water. Remove any tough portion of the mushroom stems and slice the mushrooms into strips.
Place the mushroom strips into a zip-lock bag and add the flour. Seal and shake well to coat the mushrooms.
In a small dish, mix together the milk and mayo until smooth and pour into the zip-lock bag. Add a few pinches of salt, seal the bag and shake until the mushrooms are coated.
Add the cornflake crumbs or the breadcrumbs to a bowl and dredge the mushroom strips in the crumbs until well-coated.
In a deep wok or skillet, heat about 1/2-inch of oil over medium-high heat until the oil begins to shimmer. Fry the mushrooms until golden – they cook quickly, about 30 to 45 seconds, so watch them carefully.
Remove with a slotted spoon and drain on a plate lined with paper towels. Serve hot with the condiment of your choice for dipping.
Fire Roasted Jalapeno and Lime Tartar Sauce
Ingredients:
• 1 large jalapeno pepper
• ½ cup No-Eggy Mayo (pg. ) or commercial vegan mayonnaise
• 2 T minced fresh onion
• 1 tsp fresh grated lime zest and a squeeze of fresh lime juice
• sea salt or kosher salt to taste
Technique:
Place the jalapeno directly on the stove burner over medium heat. Turn frequently with tongs until the pepper is blistered and blackened. Place the pepper in small zip-lock or paper bag and seal to hold in the steam. Let cool. The skin should slip off easily. Cut off the stem end, split the jalapeno lengthwise and remove the seeds. Finely mince and add to a small bowl.
Add the mayo, onion, the lime zest and a squeeze of lime juice. Mix well and season with salt to taste. Refrigerate to blend flavors and until ready to serve.
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Fried Oyster Mushrooms with Fire-Roasted Jalapeno Lime Tartar Sauce
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Bhindi masala is a very popular Indian dish consisting of spiced okra, onions and tomatoes. Okra is a powerhouse of nutrition due to its high soluble fiber, vitamin C, and folate content. It’s also high in antioxidants and a good source of calcium and potassium. Okra contains a large amount of mucilage: a slimy substance which is responsible for its high soluble fiber content. This gooey mucilage is very evident when okra begins cooking but dissolves when thoroughly cooked and mixed with the acidity of the tomatoes.
Ingredients:
• ¼ cup olive oil, divided in half
• 1 tsp cumin seeds
• 1 large onion, chopped
• 1 medium green chili, finely diced (mild or hot, your choice)
• 1 lb. fresh okra (bhindi) cut into ½-inch pieces
or a 1 lb. bag of frozen cut okra, thawed
• 1 tsp sea salt or kosher salt
• 4 tsp coriander powder
• ½ tsp turmeric
• ½ tsp dry ground mustard
• ¼ tsp chili powder (mild or hot, your choice)
• large tomatoes, peeled and chopped * or 1 can (15 oz.) diced tomatoes
*To peel fresh tomatoes, drop them in boiling water for 1 minute and then immediately transfer to an ice water bath; the skins will slip off easily.
Technique:
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. When hot, add the cumin seeds and cook for about 30 seconds.
Add the remaining 2 tablespoons of oil and the onion and green chili. Sauté until the onions are translucent. Add the okra and salt and cook, stirring frequently, until the vegetables begin to lightly brown, about 15 minutes. The okra will be very slimy – this is normal.
Now, stir in the masala (coriander, turmeric, mustard powder and chili powder) and cook for 5 minutes.
Add the chopped tomatoes, mix well and continue to cook until the tomatoes are cooked through and any excess moisture has been evaporated, about 15 to 20 minutes; the mixture should resemble a thick stew.
Add additional salt to taste and serve hot.
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Bhindi Masala (Indian-Spiced Okra)
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The sauce for these delicious and spicy nuggets was created in Buffalo, New York, hence the name.
Ingredients:
• 1 recipe (about 20 oz.) Chik’n Seitan nuggets (from my cookbook)
• ¼ cup flour of your choice, non-GMO cornstarch or arrowroot powder
• ½ tsp fine sea salt or kosher salt
• ½ tsp paprika
• ½ tsp garlic powder
• vegetable oil for frying
For the sauce:
• ¼ cup Better Butter (from my cookbook) or vegan margarine
• ¼ cup vinegar-based hot red pepper sauce
Optional condiments:
• Chunky Bleu Cheese Dressing (from my cookbook) or “Buttermilk” Ranch Dressing (from my cookbook)
• celery sticks
Technique:
After refrigerating the prepared chik’n seitan nuggets as recommended, drain any excess broth they may have been stored in. There’s no need to pat dry as moisture will help the flour adhere better.
Combine the flour, salt, paprika and garlic powder in a zip-lock bag. Add the nuggets and shake well to coat evenly (a light coating is all that is needed).
Pour ½-inch of oil into a large deep skillet or wok and place over medium-high heat until the oil appears to shimmer. Add the nuggets to the skillet and fry them until golden brown, about 3 to 4 minutes per side. Remove to a plate lined with paper towels.
Melt the vegan butter or margarine in a bowl in the microwave or in a small saucepan and whisk in the hot sauce. Toss the nuggets in the sauce mixture until evenly coated and serve immediately to prevent them from getting too soggy. You can also serve the sauce on the side. Serve with celery sticks and Chunky Bleu Cheese Dressing or “Buttermilk” Ranch Dressing. If you need to reheat the nuggets, gently warm them in the oven – do not microwave or they will get soggy.
When the oil in the skillet has cooled, strain and save for future frying purposes or dispose of properly in the trash (never pour oil into the drain!)
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Buffalo Chik'n Nuggets
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Diced chik’n seitan, sliced garlic, grated ginger and green onions
are stir-fried in a spicy Szechuan sauce with dry roasted peanuts.
Ingredients:
• 10 oz. chik’n seitan (from The Gentle Chef Cookbook), diced into ½-inch pieces
• 2 T vegetable oil plus 1 tsp sesame oil for frying
• 5 scallions (green onions) including green tops, diced
• 4 cloves garlic, thinly sliced
• 1 T freshly grated ginger
• ⅓ cup unsalted roasted peanuts (or cashews)
• 1 to 2 tsp crushed red pepper flakes
• 1 tsp cracked black pepper
For the marinade:
• 1 T water
• 2 tsp tamari, soy sauce or Bragg Liquid Aminos™
• 2 tsp dry sherry or Shaoxing rice wine (substitute with water if necessary)
• 2 tsp cornstarch (preferably non-GMO), potato starch or arrowroot powder
For the sauce:
• ¼ cup water
• 1 T dark brown sugar
• 1 T rice vinegar
• 2 tsp tamari, soy sauce or Bragg Liquid Aminos™
• 1 tsp sesame oil
• 1 tsp cornstarch (preferably non-GMO), potato starch or arrowroot powder
Technique:
Mix together the marinade ingredients in a zip-lock bag. Add the chik’n, seal and shake to coat. Set aside while you prepare the rest of the recipe but shake occasionally to redistribute.
Combine the ingredients for the sauce in a small dish, whisking well to ensure the starch is fully dissolved. Set aside.
Thinly slice the garlic and set aside in a bowl with the grated ginger and diced green onions.
In a wok or deep skillet, add the vegetable oil and 1 tsp sesame oil and place over medium heat. When hot, add the red pepper and black pepper and sauté about 30 seconds.
Add the chik’n including any marinade and sauté for about 4 minutes until the chik’n is lightly browned.
Add the ginger, garlic and green onion mixture and sauté an additional minute or two.
Add the sauce, toss well, and sauté until the sauce begins to thicken. Serve immediately with jasmine rice.
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Kung Pao Chik’n
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