Happy Juneteenth to you and yours! If you aren’t familiar, Juneteenth commemorates the day the message of emancipation finally made it to enslaved Africans. It’s essentially an independence day for African Americans.
The holiday has been celebrated in Texas for years—long before becoming the federal holiday it is today. Here’s a vegan spin on a southern black recipe via the Black Foodie blog. Enjoy!
Vegan Fried Chicken
Ingredients
500 g Oyster mushrooms, sliced in half
For the batter
1 ½ cups almond or oat milk
1 tbsp apple cider vinegar
½ tbsp pickle juice
1 tsp hot sauce
1 ¼ cups all-purpose flour
1 tbsp cajun spice
For the dredge
1 ⅓ cups all-purpose flour
2 tbsp cornstarch
1 tbsp cajun spice
1 tsp smoked paprika
½ tsp garlic powder
salt and pepper, to taste
Directions
Mix wet ingredients together (almond milk, apple cider vinegar, pickle juice) and let sit for 5 minutes. Add cajun spice and 1 ¼ cup of flour and stir till smooth and combined.
Fold sliced King oyster mushrooms into the batter and let them sit for 20 minutes.
Mix 1 and 1/3 cup of flour with the cornstarch, cajun spice, smoked paprika, garlic powder and salt. Dip battered mushrooms into seasoned flour, making sure each side is completed covered. Tap them firmly to ensure there’s no excess flour sticking to the batter.
Fry each mushroom in a deep pan or shallow pot of hot vegetable oil until golden brown and place on a wire rack or plate lined with paper towels.
Serve with a side of hot sauce, ketchup, or BBQ sauce and enjoy!
Happy Juneteenth!