Savoury mouth-watering Vegan Mongolian Chicken Wings with oyster mushrooms marinated in a rich soy, maple, Siracha, garlic and ginger sauce.
Tantalise your booty. And, get frisky with some moisture flesh.
This dish will burst your belief that vegan food can’t be this meaty.
Make this:
- When you’ve got the lads round for a deep dive sports match. You’re biting your nails. Hang on. Have this lush dish to calm your nerves
- When you’ve just purchased a lovely sour dough. You need a topping that’ll contrast nicely with this Asian flavoursome dish
- When you’re in need of a dish that’s reminiscent of the best of Asian cuisine. Replication darling. This dish will get you back into the zone
Vegan Mongolian Chicken Wings was inspired when round a mates for an evening of boardgames and discussing air fryer ideas. Oyster Mushrooms air fried just add that zen taste.
This vegan chicken is paleo and gluten-free.
What equipment to use
For this recipe, I suggest:
Air Fryer
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 600g oyster mushrooms
- Marinade
- 50ml soy sauce
- 50g maple syrup
- 600g oyster mushrooms
- Marinade
- 50ml soy sauce
- 50g maple syrup
- 2tbs olive oil
- 1tbs Siracha
- 21tns rice wine vinegar
- 1 inch ginger, grated
- 2 garlic cloves, minced
- Garnish
- Spring onions, sliced
- Sesame Seeds, black and white
Instructions
- Use your hands to separate out the oyster mushrooms into florets.
- Make the marinade by pouring the soy, maple syrup, oil, vinegar and Siracha into a large mixing bowl. Mix well integrating the ginger and garlic.
- Soak the oyster mushrooms in the marinade for at least 4 hours.
- When ready to serve air fry in batches for 5 minutes at 180 degrees Celsius.
- Serve warm garnished with spring onions and sesame seeds.
