1 ½tbspground chia seeds OR Flax seedsreplace with 2 eggs and remove the water for a non-vegan egg wash
Handful of cilantro leaves
3stalks of green onions
1 ½inchcube of gingersliced
1/2cupplant based milk
1/2cupplant based milkor more, for the required consistency
Season to taste
Non stick spray
Spiced Cilantro Salt
2tbspfinely chopped cilantro
1 - 2tspchilli pepper flakes/crushed red pepper
1 - 2tspsalt
4 - 5large garlic pods
1/4cup- 1/3 cup oilVegetable or Olive oil (depends on how thick you prefer the aioli be)
½lemonabout 2 tbsp lemon or lime - you may not need all of it
Preheat oven to 350°F/180°C.
Cut the large eggplant in half, lengthwise. Score the flesh. Sprinkle some salt and drizzle a little oil on top.
Place it on a baking sheet with the garlic, and bake in the oven for about 20 minutes, flesh side up, until the flesh softens and starts to brown. Take it out of the oven, remove the garlic and flip the eggplants, with the flesh side down and bake for a further 20-30 minutes. The eggplant should be completely softened.
Let the eggplant cool down (flesh side down). Once cool enough to handle, scoop the flesh in to a bowl.
Squeeze some of the lemon, add about 1/4 cup of the oil, and squeeze the softened garlic into the eggplant flesh. Transfer to a food processor and process until you have a smooth creamy paste. (You can use a hand blender for this as well). Add more oil, if needed only. Mix in mustard (if using). Taste and season with extra salt and lemon juice if needed.
Store in an airtight container and in the fridge until needed.
Spicy cilantro salt
Simply mix all the ingredients together.
Vegan Mushroom Fries
Preheat oven to 375°F/200°C. Line a baking tray with parchment paper. Set aside.
Place the first 6 ingredients of the spiced “egg wash" in a small food processor and blend till you get a smooth paste. Add the oil, a generous pinch of salt and ½ cup of plant based milk to thin out the mix so you have an egg-like consistency to dip the mushroom fries (the chia seeds will thicken the mix, so add liquid as needed to the consistency you need).
Slice the large portobello mushrooms into ¾ inch thick slices.
Place them in a bowl and sprinkle some salt and toss to combine (the salt is optional).
Dip each piece of the mushroom in the “egg wash” and coat well. Then place it in the panko crumbs and press the crumbs onto the mushroom till it’s well coated. Repeat for all the mushroom slices.
Place the coated mushroom slices on the lined baking sheet in one even layer.
Spray them with the oil spray, and flip the fries and spray the other side with oil spray as well. Bake till they turn golden brown - about 15 minutes. Flip them over and bake for another 15 minutes. Flip them over one more time to bake for a further 10 minutes, to make sure all the surfaces are crisp and are baked to a golden brown.
Remove from the oven and transfer the mushroom "fries" to a large bowl. Sprinkle spicy cilantro salt on top and toss to combine. Serve with the aioli and sweet chilli sauce.
Recipe from The Flavor Bender by Dini Kodippili
Baked Vegan Mushroom Fries with Vegan Aioli https://www.theflavorbender.com/vegan-mushroom-fries-how-to-make-vegan-aioli/