Vegan Chicken Parm Sandwich Blue Oyster Mushrooms | Pretty Brown Vegan

vegan mozzarella cheese

🥗Healthier: nutritional yeast

💰Cheaper: cashew cream

Nutritional yeast adds cheesy flavor with fewer calories.

vegan chicken patties

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is a healthier protein option while seitan is cheaper.

Heat olive oil in a skillet.

Squeeze a generous amount of garlic into the skillet.

Add half a diced onion to the skillet and sauté until the onion starts to sweat.

Season the onions and garlic with black pepper, sea salt, and Italian seasoning.

Add a little more than half of a 14 oz container of tomato puree to the skillet and stir.

Sprinkle in some sugar to taste and adjust seasoning as needed.

Cover the skillet and let the sauce simmer on low until it thickens.

Cut the caps off the blue oyster mushrooms and slice the stems.

Prepare an egg wash using powdered egg replacer mixed with warm water, adjusting for consistency.

Season the egg wash with various seasonings, including poultry seasoning.

Mix Italian bread crumbs with shredded plant-based cheese until evenly distributed.

Dip each mushroom piece in the egg wash, ensuring it is fully saturated, then coat with the breading.

Heat vegetable oil or canola oil in a cast iron skillet for frying.

Fry the breaded mushrooms in the skillet until golden brown on each side.

Assemble the sandwich using toasted rolls, placing the fried mushroom on the roll and adding melted cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens