Appetizers & Snacks, Dinner, Lunch, Side Dishes

Vegan Oyster Mushroom Chick’n

  • Prep 10 mins
  • Total 20 mins
  • Easy
  • Serves 4


  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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


  • 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.