Crispy Breaded Mushroom Nuggets with Vegan Aioli Dipping Sauce
Healthy baked breaded mushrooms with an easy to make garlic aioli dipping sauce. This recipe is great as an appetizer or a party snack.
Ingredients
Mushroom Nuggets:
- 8 oz package/ 300 g white cap mushrooms sliced
- 1 cup of breadcrumbs or panko
- 2 Tbsp fresh parsley finely chopped
- 1 clove garlic minced
- ⅓ cup of chickpea flour
- Salt to taste
Garlic Aquafaba Aioli
- 3 tbsp aquafaba liquid drained from a can of chickpeas
- 2 cloves garlic minced
- 1 cup of vegetable oil
- Salt
- 2 tbsp lemon juice optional
Instructions
Making Mushroom Nuggets:
- Preheat your oven to 400F/ 200C.
- If you purchased whole mushrooms, slice them. Use a fork or tongs to coat each mushroom in a vegan egg made out of chickpea flour and water, salt, fresh parsley, and minced garlic.
- Batter the mushrooms in breadcrumbs or panko.
- Place the breaded mushrooms on a baking sheet sprayed with cooking oil or lined with parchment paper. Then spray a small amount of oil on top of the mushrooms.
- Bake for about 16-20 min. Check them halfway through cooking to make sure they aren’t burning.
Making Garlic Aioli:
- Add the aquafaba and the salt into a blender (or immersion blender). Blend until combined.
- Keep the blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go.
- If you add it too fast, the whole thing will turn liquidy and isn't redeemable. If you find you're getting a bit of oil on the top, stop adding the oil and let the blender run for a little while before continuing.
- The mayonnaise will suddenly turn thick. Once all the oil is combined and thoroughly mixed, add in the lemon juice and garlic and mix thoroughly.
Nutrition
Serving: 1gCalories: 671kcalCarbohydrates: 34gProtein: 8gFat: 57gSaturated Fat: 5gPolyunsaturated Fat: 49gTrans Fat: 1gSodium: 547mgFiber: 4gSugar: 5g
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