Step-by-step instruction without your screen going to sleep
240ml
aquafaba (or 1 cup canned chickpea liquid)
182g
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
1 cup
aquafaba (or 1 cup canned chickpea liquid)
2 cups
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
Utensils
Two Large Bowls
Small Bowl
Air Fry Basket
Step 1
Place the aquafaba in a large bowl. In a separate large bowl, add the bread crumbs, paprika, garlic powder, and dried parsley. Mix until fully combined.
Step 2
Dip the mushrooms one at a time in the auqafaba, then evenly coat in the bread crumb mixture. Transfer the mushrooms to the Air Fry Basket.
Step 3
Install SearPlate in the bottom level of the unit, then close the door. Select AIR FRY, set temperature to 450°F, and set time to 10 minutes. Press the setting dial to begin preheating.
Step 4
While the mushrooms are cooking, prepare the dipping sauce. In a small bowl, add the vegan mayonnaise, paprika, garlic powder, and apple cider vinegar. Whisk until combined. Add 1 tablespoon of water at a time until desired consistency is achieved.
Step 5
When cooking is complete, carefully remove the basket from the oven. Serve the vegan chick’n with dipping sauce.
Place the aquafaba in a large bowl. In a separate large bowl, add the bread crumbs, paprika, garlic powder, and dried parsley. Mix until fully combined.
240ml
aquafaba (or 1 cup canned chickpea liquid)
182g
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
1 cup
aquafaba (or 1 cup canned chickpea liquid)
2 cups
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
Step 2 of 5
Dip the mushrooms one at a time in the auqafaba, then evenly coat in the bread crumb mixture. Transfer the mushrooms to the Air Fry Basket.
240ml
aquafaba (or 1 cup canned chickpea liquid)
182g
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
1 cup
aquafaba (or 1 cup canned chickpea liquid)
2 cups
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
Step 3 of 5
Install SearPlate in the bottom level of the unit, then close the door. Select AIR FRY, set temperature to 450°F, and set time to 10 minutes. Press the setting dial to begin preheating.
240ml
aquafaba (or 1 cup canned chickpea liquid)
182g
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
1 cup
aquafaba (or 1 cup canned chickpea liquid)
2 cups
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
Step 4 of 5
While the mushrooms are cooking, prepare the dipping sauce. In a small bowl, add the vegan mayonnaise, paprika, garlic powder, and apple cider vinegar. Whisk until combined. Add 1 tablespoon of water at a time until desired consistency is achieved.
240ml
aquafaba (or 1 cup canned chickpea liquid)
182g
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
1 cup
aquafaba (or 1 cup canned chickpea liquid)
2 cups
bread crumbs
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
dried parsley
18 large
oyster mushrooms
4 tablespoons
vegan mayonnaise
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1 tablespoon
apple cider vinegar
Water, room temperature, as necessary
Step 5 of 5
When cooking is complete, carefully remove the basket from the oven. Serve the vegan chick’n with dipping sauce.
