Crispy Mushroom Pita
Serves 4
30 mins prep
20 mins cook
50 mins total
A vegan version of the Chicken, bacon ranch Flatbread sandwich recreated on Pita bread, featuring crispy oyster and baby bella mushrooms, fresh vegetables, and a flavorful vegan chipotle ranch.
0 servings
tspdill
tspsalt
tbspavocado oil
fl ozlemon juice
tspblack pepper
tbspadobo sauce
tbspmaple syrup
headromaine lettuce
tsponion powder
cupspring water
tsporegano
tspliquid smoke
tbspsteak seasoning
tbspcoconut aminos
tbspparsley
tspgarlic
cupsoy milk
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1: Prepare the marinade by mixing coco aminos, avocado oil, apple cider vinegar, maple syrup, liquid smoke, steak seasoning, smoked paprika, and black pepper. 2: Marinate oyster and baby bella mushrooms in the mixture for at least 15 minutes. 3: For the wet batter, combine whole wheat flour, spring water, salt, black pepper, garlic powder, onion powder, smoked paprika, oregano, and cayenne pepper. 4: For the dry batter, mix whole wheat flour, salt, black pepper, garlic powder, onion powder, smoked paprika, and oregano. 5: Heat the avocado oil in a skillet. 6: Dip the marinated mushrooms into the wet batter, then coat them in the dry batter. 7: Fry the battered mushrooms until golden and crispy. 8: Assemble the pita with crispy mushrooms, diced tomatoes, chopped romaine lettuce, diced red onion, and vegan chipotle ranch. 9: Serve immediately and enjoy your crispy mushroom pita.