Vegan New England Fried Mushroom 'Clam' Roll
Ingredients
For the Vegan Buttermilk:
- 1 1/2 cups soy milk
- 1 1/2 tablespoons apple cider vinegar
- A few drops of Tabasco sauce
For the Fried Mushrooms:
- Brown oyster mushrooms
- Cluster mushrooms
- Maitake mushrooms
- Rapeseed oil or canola oil (for frying)
For the Flour Mix:
- 1 1/2 cups white flour
- 1/8 cup corn flour
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 1 tablespoon barbecue seasoning
- 1 teaspoon baking powder
- Old Bay seasoning (to taste)
- Salt (to taste)
- Pepper (to taste)
For the Roll:
- Baguette or hot dog rolls
- Vegan butter (for toasting)
For Serving:
- Wicked Kitchen piri piri mayo (or other mayonnaise)
- Garlic mayo with caramelized onion
Instructions
Prepare the Vegan Buttermilk:
- Combine soy milk, apple cider vinegar, and Tabasco in a bowl.
- Whisk together to curdle the soy milk. This helps the breading stick.
Prepare the Flour Mix:
- In a large bowl, combine flour, corn flour, garlic granules, onion granules, barbecue seasoning, and baking powder.
- Add Old Bay seasoning, salt, and pepper to taste.
- Stir well to combine.
Fry the Mushrooms:
- Heat rapeseed oil or canola oil in a pot over medium-high heat. Use a flame tamer for even heat distribution.
- Prepare the mushrooms:
- Pull apart the mushrooms into bite-sized pieces.
- Double Dip the Mushrooms:
- Dip the mushroom pieces into the vegan buttermilk.
- Then, transfer to the flour mix and coat thoroughly.
- Dip back into the vegan buttermilk.
- Coat again in the flour mix, ensuring full coverage.
- Fry the coated mushrooms in the hot oil.
- Fry until golden brown and crispy.
- Remove from the oil and place on a wire rack or paper towel-lined plate to drain excess oil.
- Season the fried mushrooms immediately with Old Bay seasoning.
Prepare the Roll:
- Cut a baguette in half and then slice down the sides to mimic a classic hot dog roll.
- Butter the sides of the roll with vegan butter.
- Toast the buttered sides of the roll in a warm pan until golden brown.
Assemble the Vegan Clam Roll:
- Spread Wicked Kitchen piri piri mayo and/or garlic mayo with caramelized onion on the toasted roll.
- Fill the roll with the crispy fried mushrooms.
- Serve immediately and enjoy!
Video Description
In this episode Derek brings on Chef Bec, from Temple Of Seitan, to recreate this classic 'Clam’ Roll made vegan. HOLY SMOKES! - What you'll be saying after you try this recipe. We grew up in New England, USA eating clam rolls and spent a huge part of those early days working on lobster boats and cooking in clam shacks and restaurants. Serving all the famous seafood dishes the Atlantic coast has to offer. The way we use the word 'Wicked' even comes from New England! It’s in our blood. And now we've cracked the plant-based code to continue making and eating these iconic crispy fried clam rolls without compromising on flavor or cooking experience...and without the animal products.
Follow Temple at https://www.instagram.com/templeofseitan/?hl=en
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The video is the recipe, easy to follow. You got this.