You won’t miss the meat

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Whisk 2 tbsp agave, 2 tbsp Dijon mustard, 2 tbsp vegan mayonnaise and a pinch of salt in a small bowl. Set aside.
2. Thinly slice the red cabbage, green cabbage and carrots. Slice the green onion, finely chop the parsley and put everything in a large bowl.
3. Add 2 tbsp olive oil, the lemon juice and salt and toss. Taste and adjust seasoning.
4. In a large bowl, mix the flour with the smoked paprika, garlic powder, onion powder, turmeric, cayenne, 1 tsp salt and cracked black pepper.
5. Take ¼ cup of the seasoned flour and mix it with ½ cup water in a separate bowl to make a wet batter.
6. Dip the oyster mushrooms in batches in the wet batter, then coat them in the dry flour. Repeat for a double coat.
7. Heat oil in a small pot over medium-high heat. Test with a pinch of flour: it should bubble. Fry the mushrooms a few minutes per side until golden and crispy.
8. Drain the mushrooms on paper towels.
9. Toast the burger buns cut side down in a frying pan, then assemble with slaw, mushrooms, pickles and the honey mustard dressing.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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