Happy Meatfree Monday all! Did anyone take part in the People’s Climate March this weekend?! NYC, London, Sydney? Anywhere? It was amazing and how inspiring to see how many people, young and old come together for the future of our planet!
What a great way to segue into Meatfree Monday! Today I am celebrating with this favorite recipe from One Happy Table, it is so good and super easy that I made it again this weekend and had to re post, this time with new pics! I followed the recipe almost exactly, skipping the dried lemon peel (didn’t have one) and swapping the panko for gluten free panko bread crumbs! Also I went with a traditional marinara sauce instead of the Veganaise, but both work.
Half a pound oyster mushrooms, cleaned and sliced
2 tbsp olive oil
Juice of 1/2 a lemon
Pinch of salt
2 tbsp ground flaxseed
6 tbsp warm water
1 cup gluten free panko crumbs
1 tbsp nutritional yeast
Pinch of pepper
Sprinkle of paprika
Pre heat the oven to 400 and prepare a greased baking tray
Combine the olive oil, lemon juice and salt
Toss the chopped mushrooms in the olive oil and lemon mixture and set aside
Make the ‘egg’ mixture by mixing the flax seed with warm water, whisk and set aside
Once it is set, add to the mushrooms
Add the dry ingredients to the mushrooms and massage with your hands, coating each piece
Working in small batches, coat each piece of mushroom in the breadcrumb/nutritional yeast mixture and add to the greased baking tray
Bake at 400 for 10 minutes, shake, flip and bake for 5 more
Serve with your favorite dipping sauce and enjoy!
Do you have a favorite recipe you like to re create over and over? This is one of mine for sure!