I Am Absolutely THRILLED To Be Featured In This Issue Of The



I am absolutely THRILLED to be featured in this issue of The Vegan magazine from @theoriginalvegansociety 🥰💚⁣

I was interviewed by the lovely Kaya and also got to share THREE of my recipes including one for my Southern Fried Oyster Mushrooms which I will share below 😍⁣

The Vegan magazine is available to @theoriginalvegansociety members or on their online shop (link in bio)⁣.

✨ INGREDIENTS⁣
300g Oyster Mushrooms⁣
1L Vegetable Oil, for deep frying⁣
𝗪𝐞𝐭 𝐁𝐚𝐭𝐭𝐞𝐫 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:⁣
150g Plain Flour⁣
1tsp Garlic Powder⁣
1tsp Onion Powder ⁣
Half tbsp Hot Sauce ⁣
210ml Oat Milk⁣
100ml Vegan Yoghurt ⁣
𝐃𝐫𝐲 𝐁𝐚𝐭𝐭𝐞𝐫 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:⁣
150g Plain Flour⁣
70g Panko Breadcrumbs ⁣
Quarter tsp Salt⁣
1tsp Ground Black Pepper⁣
2tsp Smoked Paprika ⁣
1tsp Cayenne Pepper⁣
1tbsp All Purpose Seasoning⁣

✨ METHOD ⁣
– In a large bowl, mix all of the ingredients for the wet batter. In a separate bowl, mix all of the dry batter ingredients. ⁣
– Coat each mushroom cluster in the wet batter first, and then in the dry batter. ⁣
– Heat the oil in a deep cast iron pan. Once it’s hot, carefully place the coated mushrooms into the pan and fry until golden brown & crispy. ⁣
– Remove the mushrooms from the oil and place them on a plate lined with paper towels. Allow them to cool. ⁣
– Serve the mushrooms with your dipping sauce of choice & enjoy! ⁣

💕 Save the recipe to make for later 💕

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