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pineapple habanero wings topped with scallion

Vegan Pineapple Habanero Wings

Tiffany
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 15 minutes
0 minutes
Total Time 22 minutes
Course Main Course
Servings 2 Servings

Ingredients
  

  • 1 Cup Plant Milk
  • 1/2 Pound Oyster Mushrooms

Dry Seasoning

  • 2 Teaspoons Nutritional Yeast
  • 1 Teaspoon Paprika
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • Salt to taste
  • 1/2 Cup Flour

Pineapple Habanero Sauce Ingredients

  • 10 ounces Pineapple Juice aka 1 & 1/4 cups
  • 1/2 Habanero chopped up & de-seeded
  • 4 cloves Garlic finely chopped
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Paprika
  • 1-1.5 Teaspoons Agave Syrup
  • 1.5-2 Teaspoons Corn Starch can sub arrowroot powder
  • 2 Teaspoons Water to mix with the corn starch
  • Salt to taste

Instructions
 

  • With a damp paper towel, clean off your mushroom. NEVER fully wet oyster mushrooms as they can get water logged.
  • Once your mushrooms have been cleaned, chop off the mycelium (aka the mushrooms "roots") from the bottom and rip the mushrooms into desired pieces.
    Set these to the side.
  • Get a bowl and combine the flour with the dry seasonings and salt to taste.
    Grab a separate bowl and pour the plant milk in there as well.
  • With each piece of mushroom, dip in the milk first following with the dry batter, making sure each crevice and the entire surface area is cover.
    Feel free to double batter for an extra crunchy outside layer!
  • In a deep pan, fill with oil and allow to heat up.
    Place the mushrooms in and allow each side to fry on each side for 3-6 minutes.
  • When the mushrooms are cooking, combine all of the sauce ingredients (not the corn starch/water) in a small sauce pan and allow that to reach a boil.
    Combine the corn starch with the water in a small bowl, making sure no clumps are visible. Then, turn on medium heat and SLOWLY pour in the corn starch slurry, constantly mixing.
    The sauce should be fully ready in about 5-7 minutes. Salt to taste!
  • Once all the mushrooms are fried, allow them to sit on a paper towel lined plate or a cookie cooling rack.
  • Once the sauce has cooled down, toss the shrooms with the sauce and enjoy!
    ** The sauce can make the batter on the shrooms get soggy so feel free to use the sauce as a dipping instead.