Ingredients:
1 lb oyster mushrooms, sliced
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried oregano
Salt and pepper, to taste
1 cup non-dairy milk
1 tbsp apple cider vinegar
Canola oil, for frying
4 Kaiser rolls
Vegan mayo, to taste
Lettuce, sliced
Tomato, sliced
Follow Your Heart vegan cheese, shredded
Instructions:
In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, oregano, salt, and pepper.
In a separate shallow dish, whisk together the non-dairy milk and apple cider vinegar to make a vegan buttermilk.
Dip each oyster mushroom slice into the vegan buttermilk, then coat it in the flour mixture. Repeat until all of the mushrooms are coated.
Heat about 1 inch of canola oil in a large skillet over medium-high heat. When the oil is hot, carefully add the coated mushrooms and fry until golden brown, about 2-3 minutes per side. Drain on a paper towel-lined plate.
Toast the Kaiser rolls. Spread vegan mayo on the inside of each roll. Layer the fried mushrooms, lettuce, tomato, and Follow Your Heart vegan cheese on top. Serve hot.
And here’s a recipe for the Lentil Bolognese Sauce:
Ingredients:
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 carrot, chopped
1 celery stalk, chopped
1 cup dried green or brown lentils
1 can diced tomatoes
2 cups vegetable broth
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
Instructions:
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, carrot, and celery and cook until softened, about 5 minutes.
Stir in the lentils, diced tomatoes, vegetable broth, basil, oregano, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the lentils are tender and the sauce has thickened.
Serve the lentil bolognese sauce over cooked pasta or use it as a topping for pizza. Enjoy!
