Vegan Mushroom Poboy

Impossibly good gluten free bakery

Preparation, Make 4 servings

INGREDIENTS

4 hot dog-style buns
190g lettuce, finely sliced
3 tomatoes, thinly sliced
3 gherkins, sliced into rounds
For the mushrooms
2 tbsp ground flaxseed
6 tbsp water
225ml unsweetened non-dairy milk
4 tbsp apple cider vinegar
2 tbsp vegan oyster sauce
2 tsp garlic powder
2 tsp dried basil
1 tsp ground white or black pepper
225g oyster mushrooms
1-1.4 litres vegetable oil, for frying
For the breading
20g panko breadcrumbs
½ tsp smoked paprika
½ tsp ground pepper

STEPS

STEP 1

For the mushrooms, mix the flaxseed and water in a bowl and set aside for 10 minutes to thicken.

STEP 2

In another bowl, mix the non-dairy milk, vinegar, oyster sauce, garlic powder, basil and pepper.

STEP 3

Add the flax mixture, then pour the marinade over the mushrooms in a large ziplock bag, making sure they are well submerged.

STEP 4

Chill for at least 20 minutes or overnight.

STEP 5

Deep fry the mushrooms at 190C/375F.

STEP 6

The oil should be heated to the right temperature just as you’re about to bread the mushrooms.

STEP 7

Mix all the breading ingredients in a bowl, then coat each mushroom evenly on all sides using your hands. Fry for two to three minutes in batches, then drain on kitchen paper.

STEP 8

Combine the dressing ingredients, then halve each bun, spread with the dressing, layer with lettuce, tomato, gherkins, the mushrooms and more dressing, if you like.