Recipe

Hey Everyone! It’s Been A Long Time! I’m Back With A Sun

Thumbnail | Link



Hey everyone! It’s been a long time! I’m back with a Sunday Vegan Birthday Dinner made with love for my favorite little sister @mellymelplants. Crispy Fried Portobello Mushrooms, Mac & “Cheeze” and Fresh Green Beans & Peppers. She’s been wanting the Cherry Swirl Cheesecake by @fullyrawkristina so I had to surprise her with that today too! ⁣

Crispy Fried Portobello Mushrooms: ⁣

Oil for frying ⁣
4 large portobello mushrooms, sliced⁣

Wet Ingredients (batter): ⁣
1/2 cup all-purpose flour⁣
1 cup non-dairy milk, adjust amount to obtain batter like consistency ⁣
1 tsp paprika ⁣
1 tsp onion powder⁣
1 tsp garlic powder⁣
1/2 tsp cayenne ⁣
1/4 tsp sea salt⁣
1/2 tsp black pepper ⁣

Dry Ingredients : ⁣
1/2 cup all-purpose flour⁣
1 1/2 cup panko bread crumbs⁣
2 tbsp nutritional yeast ⁣
1 tsp paprika ⁣
1 tsp onion powder⁣
1 tsp garlic powder⁣
1/2 tsp cayenne ⁣
1/4 tsp sea salt⁣
1/2 tsp black pepper ⁣

Heat oil in skillet on medium-high. Combine all ingredients for wet ingredients in a shallow bowl. Combine all ingredients for dry ingredients in separate shallow bowl. Dredge each sliced mushrooms in the wet batter, then dredge mushrooms in dry mixture. Working in batches, place breaded mushrooms slices in skillet and fry for 2 to 4 minutes on each side, until golden brown. Drain on a paper towel lined plate.⁣

I used my Mac & “Cheeze” recipe from post on 4/8/2019.