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.
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.
