Deep Fried Portobello Mushrooms and Oven Roasted Veggies [Vegan]

 

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Cooking time: 40 mins, Prep time: 20 mins
Difficulty: Medium, Pricing: $$

Mhhh! The smell of roasting veggies going through the house, rounded with a perfectly fried “Schnitzel”, all completely cruelty free! Is there anything better? I doubt it! 

This recipe is quick and not too complicated, the only thing that takes time is roasting the vegetables in the oven, but while they cook, you can lean back and read a book! 

Ingredients (for 2-4 persons)

Deep Fried Portobello Mushrooms

  • 2-4 portobello mushrooms, cut in four pieces each
  • 1 cup of flour
  • 1 tbsp of cornstarch
  • 1 tsp of garlic powder
  • beer or sparkling water to get the dough to the right consistency
  • breadcrumbs
  • vegetable oil
  • lemon juice to serve 

 

Roasted Vegetables and dill lemon sauce

  • 10-15 brussels sprouts 
  • 2 medium sized carrot
  • 2 potatoes
  • 1 onion 
  • olive oil 
  • salt, pepper, paprika and dried oregano to taste
  • vegan cream (soy cream works best for us)
  • lemon juice
  • dill 

Recipe

Start with the vegetables, cut them in palatable pieces and mix everything in a bowl with the olive oil. Put olive oil until all the veggies are coated. After, you add salt, pepper, paprika and dried oregano. Shake the bowl to spread everything evenly. Put the vegetables in an ovenproof dish and cover with aluminum foil and put in the oven on 450°F/250°C for 40 minutes. Turn the vegetables after 20 minutes. 

While they bake, you can start the batter for the mushrooms. Mix flour, cornstarch, garlic powder, sparkling water or beer to a smooth dough. Take the mushroom slices with a fork and coat them in the batter. Take them out of the batter and put them into a bowl with breadcrumbs to completely coat them. 

In the meantime, put oil in the pan until it is about one centimeter deep. Heat it up until it makes bubbles, you can test that with a wooden spoon.

Until the oil is heated, you can put the cream, lemon juice and dill with a bit of salt and pepper to your taste in a small pot and heat it up.

Put the coated mushrooms in and fry from both sides until they have a golden brown color. Please note that it’s best to only put 4-6 slices at once (depending on your pan size) to avoid burning them. 

To serve you can drizzle some fresh lime or lemon over your deep fried mushrooms or dip them in the sauce. Also add the dill lemon sauce to the veggies.

Bon appétit!  

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