Juicy Vegan Chicken Sandwich
The ultimate comfort food that’s both hearty and plant-based! The Juicy Vegan Chicken Sandwich combines succulent oyster mushrooms with aromatic spices for an easy weeknight dinner. Perfect for meat lovers and vegans alike!
Equipment
- Non-stick frying pan (10.5 inch / 26 cm)
- Non-stick baking sheet
- Regular parchment paper
Ingredients
- 14 oz Oyster mushrooms
- 4 Tbsp Vegetable oil
- 2 tsp Tikka masala
- ½ tsp Ground cumin seeds
- ½ tsp Turmeric
- ¼ tsp Cayenne pepper
- ½ tsp Salt
- 2 servings Vegan Tikka Masala
- 4 leaves Lettuce
- 4 Sandwich bun
Instructions
- Cut the end of their stem and tear them into small shreds with your hands.
- Take a small bowl and mix the ingredients for the marinade: tikka masala spice blend, cumin, turmeric, salt, cayenne pepper, and vegetable oil.
- Take a large mixing bowl and add shredded mushrooms and marinade. Mix them gently but well.
- Place parchment paper on a sheet pan and spread the marinated vegan chicken strips in one layer.
- Preheat the oven to 400 Fahrenheit (ca. 204 °C) and bake them for approx. 20-30 minutes, flipping halfway through.
- Prepare our vegan tikka masala sauce and add roasted oyster mushrooms while it is still hot.
- Cut a sub bun in half to make a sandwich.
- Add chopped lettuce leaves, arugula, or any salad greens you like.
- Scoop a generous layer of mushroom strips in tikka masala sauce on top. Enjoy!
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Freezing: You can freeze the cooked mushrooms separately.
- Pairing: This sandwich pairs beautifully with sweet potato fries.
- Serving: Consider serving with a side of vegan ranch for added creaminess.
- Variations: Feel free to swap out the oyster mushrooms for your favorite variety.
- Toast the buns: To add an extra crunch, toast your sandwich buns lightly.
- Herbs: Fresh herbs like cilantro can be added for an extra burst of flavor.