Baked Vegan Mushroom Fries with Vegan Aioli

• Produce

  • 1 Handful Cilantro, leaves
  • 2 tbsp Cilantro
  • 1 Eggplant, large
  • 4 Garlic pods, large
  • 1 1 1/2 inch cube Ginger
  • 3 stalks Green onions
  • 1/2 Lemon
  • 1 tsp Onion powder
  • 4 Portobello mushrooms, large

• Condiments

  • 1/2 tsp Mustard, spicy
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Chilli pepper flakes/crushed red pepper
  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1 Salt

• Oils & Vinegars

  • 1 Oil spray
  • 11 1/3 tbsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 tbsp Chia seeds or flax seeds, ground

• Bread & Baked Goods

  • 1 Panko crumbs

• Dairy

  • 1 cup Plant-based milk

• Other

  • Season to taste
  • non stick spray

Found on theflavorbender.com

Description

Ingredients

• 4 large Portobello mushrooms
• Panko crumbs
• Oil spray
• 1 ½ tbsp ground chia seeds OR Flax seeds (replace with 2 eggs and remove the water for a non-vegan egg wash)
• Handful of cilantro leaves
• 3 stalks of green onions
• 1 ½ inch cube of ginger, sliced
• 2 tbsp soy sauce
• ½ cup plant based milk
• 2 tbsp oil
• ½ cup plant based milk (or more, for the required consistency)
• Season to taste
• Non stick spray
• 2 tbsp finely chopped cilantro
• 1 - 2 tsp chilli pepper flakes/crushed red pepper
• 1 - 2 tsp salt
• ½ tsp pepper
• 1 tsp onion powder
• 1 large eggplant
• 4 - 5 large garlic pods
• ¼ cup - ⅓ cup oil, Vegetable or Olive oil (depends on how thick you prefer the aioli be)
• ½ lemon (about 2 tbsp lemon or lime - you may not need all of it)
• ½ tsp spicy mustard (optional)
• Salt (to season)

Directions

• Preheat oven to 350°F/180°C.
• Cut the large eggplant in half, lengthwise. Score the flesh. Sprinkle some salt and drizzle a little oil on top.
• Place it on a baking sheet with the garlic, and bake in the oven for about 20 minutes, flesh side up, until the flesh softens and starts to brown. Take it out of the oven, remove the garlic and flip the eggplants, with the flesh side down and bake for a further 20-30 minutes. The eggplant should be completely softened.
• Let the eggplant cool down (flesh side down). Once cool enough to handle, scoop the flesh in to a bowl.
• Squeeze some of the lemon, add about ¼ cup of the oil, and squeeze the softened garlic into the eggplant flesh. Transfer to a food processor and process until you have a smooth creamy paste. (You can use a hand blender for this as well). Add more oil, if needed only. Mix in mustard (if using). Taste and season with extra salt and lemon juice if needed.
• Store in an airtight container and in the fridge until needed.
• Simply mix all the ingredients together.
• Preheat oven to 375°F/200°C. Line a baking tray with parchment paper. Set aside.
• Place the first 6 ingredients of the spiced “egg wash in a small food processor and blend till you get a smooth paste. Add the oil, a generous pinch of salt and ½ cup of plant based milk to thin out the mix so you have an egg-like consistency to dip the mushroom fries (the chia seeds will thicken the mix, so add liquid as needed to the consistency you need).
• Slice the large portobello mushrooms into ¾ inch thick slices.
• Place them in a bowl and sprinkle some salt and toss to combine (the salt is optional).
• Dip each piece of the mushroom in the “egg wash” and coat well. Then place it in the panko crumbs and press the crumbs onto the mushroom till it’s well coated. Repeat for all the mushroom slices.
• Place the coated mushroom slices on the lined baking sheet in one even layer.
• Spray them with the oil spray, and flip the fries and spray the other side with oil spray as well. Bake till they turn golden brown - about 15 minutes. Flip them over and bake for another 15 minutes. Flip them over one more time to bake for a further 10 minutes, to make sure all the surfaces are crisp and are baked to a golden brown.
• Remove from the oven and transfer the mushroom fries to a large bowl. Sprinkle spicy cilantro salt on top and toss to combine. Serve with the aioli and sweet chilli sauce.