Crispy Mushroom Pita
Serves 430 mins prep20 mins cook
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
What you need
tbsp apple cider vinegar
tsp dill
tsp salt
tbsp avocado oil
fl oz lemon juice
tsp smoked paprika
tsp black pepper
tsp garlic powder
tbsp adobo sauce
tsp cayenne pepper
tbsp maple syrup
head romaine lettuce
tsp onion powder
cup spring water
tsp oregano
tsp liquid smoke
tbsp steak seasoning
cup vegan mayonnaise
tbsp coconut aminos
tbsp parsley
tsp garlic
cup soy milk
Instructions
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.View original recipe