Vegan Breaded Mushrooms
These vegan breaded mushrooms are crispy, succulent, and seasoned to perfection! Serve them with a creamy Italian dip for the best starter.
Servings 3
Calories 368kcal
Equipment
Ingredients
- 8 oz cremini mushrooms, cleaned and dried
- ⅓ cup Italian-style panko bread crumbs
- 3 tbsp grated vegan Parmesan cheese
- ⅓ cup unsweetened plain almond milk
- ½ cup all-purpose flour
- 2 cloves garlic, very finely minced
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp cayenne pepper
- Spray oil
Creamy Italian Dipping Sauce:
- ½ cup vegan mayonnaise
- 1 tbsp fresh chives, minced
- 1 clove garlic, very finely minced
- ½ teaspoon red wine vinegar
- Sea salt to taste
- Freshly cracked pepper to taste
Instructions
- Preheat the oven to 425°F and grease a large baking sheet.
- Combine all the dipping sauce ingredients in a small bowl. Refrigerate until ready to use.
- Mix the panko bread crumbs and grated parmesan in a small bowl.
- In a separate bowl, whisk the almond milk, flour, garlic, onion powder, salt, pepper, and cayenne pepper together.
- Dip each mushroom into the batter, then dredge through the panko mixture.
- Arrange the breaded mushrooms in a single layer on the prepared baking sheet.
- Bake for 20 minutes or until golden and crispy.
- Serve with the dipping sauce. Enjoy!
Notes
- Wipe the mushrooms with a damp paper towel to clean them. Then, dry them thoroughly; no one wants soggy mushrooms!
- Adjust the amount of cayenne pepper to your liking. You can also add chili flakes to the dip.
- Feel free to leave the vegan breaded mushrooms in the oven a bit longer if you like them extra crispy. But for softer mushrooms, take them out at the 15 or 18-minute mark.
Nutrition
Calories: 368kcal | Carbohydrates: 25g | Protein: 5g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 723mg | Potassium: 380mg | Fiber: 2g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg