Vegan King Oyster Mushroom Burger
Fancy making a delicious vegan mushroom burger with a twist? Give this Cajun-fried king oyster mushroom version a go.
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We get it, not everyone likes vegan meat alternatives, or wants to eat something that reminds them of meat. But does that mean you have to miss out on a delicious burger? Absolutely not!
Mushrooms are a great replacement for meat in vegan recipes because of their ability to hold their structure during cooking, as well as their diversity of uses in cooking methods. For this recipe, we’ve used king oyster mushrooms, coated in a delicious batter made from a vegan buttermilk base and Cajun spices for a true southern flavour.
We don’t know about you, but we think this gives KFC’s vegan options a real run for their money!
What’s the difference between oyster mushrooms and King oyster mushrooms?
Oyster mushrooms are much smaller and have a thinner cap, so they’re great for using in stir fries, but don’t tend to hold their shape as well during cooking.
King oyster mushrooms on the other hand have a very thick stem that can be shredded as well as sliced, so they’re often used as an alternative to jackfruit in vegan ‘pulled pork’ recipes.
For this recipe, the king oyster mushrooms are sliced lengthwise into thick slices which, when coated in batter and fried, create almost chicken nugget-like pieces that will form a substantial burger.
Is buttermilk vegan?
No, buttermilk is the bi-product of making dairy butter. When the cream is churned to create butter, it leaves behind a slightly sour liquid, which is buttermilk.
So far, so not vegan.
But it is easy to make vegan buttermilk at home by combining soya milk with a little apple cider vinegar.
Using vegan buttermilk for the base of the batter in this recipe ensures a really thick coating that crisps up wonderfully, giving the burger a delicious crunchy textured exterior that contrasts perfectly with the tender mushroom inside.
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- For the mushrooms
- 60 60 ml soya milk
- 55 55 g plain flour
- 1 1 tbsp Cajun seasoning blend
- 0.5 0.5 tsp salt
- 1 1 king oyster mushroom, sliced lengthways into 3 equal pieces
- 0.25 0.25 tbsp cider vinegar
- 0.5 0.5 tbsp cornflour
- 0.5 0.5 tbsp smoked paprika
- 0.5 0.5 tsp freshly ground black pepper
- 1 1 tbsp vegetable oil
- To serve
- 1 1 vegan burger buns
- 0.5 0.5 ripe tomatoes, sliced
- 0.25 0.25 baby gem lettuce
- 1 1 tbsp vegan mayonnaise
- Firstly, in a bowl mix the soya milk and cider vinegar to make buttermilk.
- In a separate bowl, mix the plain flour, cornflour, Cajun spice, smoked paprika, salt and black pepper.
- Next, coat each mushroom piece in the flour mix and then dip into the buttermilk. Repeat this step once more to ensure a thick, even coating.
- Heat the oil in a frying pan on a medium-high heat, and fry each mushroom for 3-4 minutes on each side, until golden brown and crisp.
- To serve, place three of the mushroom pieces into a burger bun, with two baby gem leaves, two slices of tomato and a tablespoon of vegan mayonnaise.
Each mushroom 282g mushroom serving contains:
5.9g Fat, 0.8g Saturates, 57g Carbohydrate, 2.6g Sugars, 7g Fibre, 12g Protein, 3.5g Salt.
Mushrooms not your thing, but still fancy a burger for dinner? Sink your teeth into these delicious vegan burger recipes!