@veganezer: Golden, ultra-crispy oyster mushrooms coated in a tangy, savoury glaze! Sticky edges, big crunch, serious flavour. Ingredients Mushrooms - 300 g oyster mushrooms, torn into large clusters - 1 cup soy milk - 1 tsp apple cider vinegar - 1 tsp garlic powder - 1 tsp smoked paprika - ½ tsp onion powder - ½ tsp white pepper - ¾ tsp salt Crispy Coating - 3/4 cup plain flour - 1/4 cup cornflour - 1 tsp baking powder - 1 tsp smoked paprika - ½ tsp garlic powder - ½ tsp onion powder - ½ tsp cayenne - Salt, to taste For Cooking - Neutral oil for deep frying
or - Air fryer spray oil Cranberry & Pineapple Juice Glaze - ¾ cup pineapple juice - ½ cup cranberry juice - 2 tbsp soy sauce - 2 tbsp brown sugar - 1 tbsp rice vinegar - 1 tsp grated fresh ginger - 1 small garlic clove, finely grated - 1 tsp cornflour mixed with 2 tbsp cold water (slurry) Method 1. Whisk soy milk, vinegar, spices, and salt. Add mushrooms, toss, and marinate for 10 minutes. 2. Mix all coating ingredients in a separate bowl. 3. Drain mushrooms, dredge in coating, and press for craggy crunch. 4. Cook until crispy:
• Deep fry at 175°C for 3–4 minutes, or
• Air fry at 200°C for 12–15 minutes, shaking halfway. 5. Simmer pineapple juice, cranberry juice, soy sauce, sugar, vinegar, ginger, and garlic for 6–8 minutes. 6. Stir in cornflour slurry and cook until glossy and sticky. 7. Toss hot mushrooms in glaze, coat lightly, and serve. #wecookwevibeweeat #wings #mushrooms #plantbased

Ebenezer Odeniyi

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Region: GB

Tuesday 16 December 2025 18:47:13 GMT