Vegan Buffalo Ranch Chick'n Sandwich
Ingredients
For Deep Frying
- 8 oz Oyster Mushrooms
- Burger Buns
- Dill pickle slices
- Chopped iceberg lettuce
Wet Batter (Buffalo Buttermilk)
- 1/2 cup plant milk unsweetened
- 1/2 cup Frank's Buffalo sauce*
- 1 Tbsp apple cider vinegar
Dry Batter
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 Tbsp baking powder
- 1/4 cup Frank's Seasoning
Vegan Ranch
- 1/4 cup Vegan Mayo
- 1/4 cup vegan sour cream
- 1/4 cup unsweetened plant milk
- 1/2 tsp dried dill
- 1/4 tsp dried parsley**
- 1/4 tsp dried chives
- 1/4 tsp garlic salt
- 1/4 tsp onion powder
- 1/4 tsp Lactic Acid
- Black pepper to taste
Instructions
- Combine ingredients for the wet batter / buffalo buttermilk marinade. Cover your mushrooms in the marinade and refrigerate for at least 30 mins.
- Combine all the ingredients for the Vegan Ranch in a bowl and add to the fridge.
- Combine ingredients for the dry batter in a bowl.
- Heat up oil to 375° F either in an electric deep fryer, or a dutch oven / pot with a deep fry thermometer.
- Once oil is up to 375° F, remove your mushrooms from the wet mixture, let excess marinade drip, then add them to the dry batter and coat thoroughly. Get every nook and cranny covered in flour. Then shake the excess off and repeat to double dredge. Carefully add to your oil.
- Fry for a few minutes, flipping if necessary, until golden brown. Let them rest on a wire rack lined baking sheet.
- Toast your buns and then assemble sandwich as follows from bottom to top: Ranch, Pickles, Lettuce, Chick'n, more Buffalo Sauce if you like, top bun.
- ENJOY!
Notes
*to make Buffalo Sauce from scratch just combine equal parts Frank's Hot Sauce and Vegan Butter in a saucepan and melt over medium low heat.
** I used a heaping 1/4 tsp for all the seasonings that call for 1/4 tsp so adjust these to your taste! I honestly probably used closer to 1/2 tsp which is doubling the amount in the original recipe. My taste buds are shot!
Tried this recipe?Let us know how it was!