Crispy Vegan Asian Fusion Festival Special
Introduction
Celebrate the essence of today's Crispy Food Festival with a dish that highlights the best of crispy, comforting, and flavorful vegan cuisine. This special recipe features a delightful blend of textures and tastes that are sure to make it a festival favorite.
Ingredients
- 1 cup of sliced king oyster mushrooms
- 1/2 cup of panko breadcrumbs
- 1/2 cup of rice flour
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of sparkling water
- 1 cup of assorted bell peppers, thinly sliced
- 1/2 cup of red cabbage, shredded
- 2 tablespoons of vegan mayonnaise
- 1 tablespoon of sriracha sauce
- 2 teaspoons of lime juice
- Oil for frying
- 4 soft vegan tortillas
Instructions
- In a bowl, mix the panko breadcrumbs, rice flour, smoked paprika, garlic powder, salt, and black pepper.
- Gradually add sparkling water to the dry ingredients, stirring until the batter is smooth.
- Heat oil in a deep fryer or large pan to 350°F (175°C).
- Dip each mushroom slice into the batter, ensuring it is fully coated, then carefully place in the hot oil.
- Fry the mushrooms until golden and crispy, about 3-4 minutes, then remove and drain on paper towels.
- In a small bowl, combine vegan mayonnaise, sriracha sauce, and lime juice to make a spicy mayo.
- Warm the tortillas, then assemble by placing crispy mushrooms, bell peppers, and cabbage in each tortilla.
- Drizzle with spicy mayo and serve immediately.
Enjoy the crunch and the bursts of flavor with every bite of this festival-inspired treat. It's a perfect example of how traditional techniques and vegan ingredients can come together to create a dish that's both innovative and satisfying.
Hiroshi
| Nutritionfacts | Calories: 320, Fat: 18g, Carbs: 34g, Protein: 6g |
|---|---|
| Preparation Time | 30 minutes |
| Allergy Information | Gluten, Soy |