Craving the crispy, savory bite of fried chicken without the meat? These Crispy Baked Oyster Mushrooms are a delicious vegan and gluten-free chicken alternative that delivers on crunch, flavor, and satisfaction. Perfectly seasoned with crispy breading and a tender bite, this vegan appetizer is a game-changer for plant-based comfort food lovers!
This healthy vegan fried chicken substitute can be made in your kitchen oven or an Air Fryer and is ready in 30 to 40 minutes.
Mushrooms as a Vegan Chicken Substitute
Oyster mushrooms make a great chicken substitute because of their meaty texture and mild, umami flavor that readily absorbs seasonings. When breaded and baked, they develop a crispy exterior and tender, chewy interior that closely mimics the bite of fried chicken.
This crispy oyster mushroom recipe is baked instead of fried for a healthy vegan dish that won’t weigh you down!
Ingredients for Crispy Baked Oyster Mushrooms
With only 11 ingredients, these Crispy Oyster Mushrooms are easy to make for anyone new to plant based cooking! Here are the ingredients you will need to turn these meaty mushrooms into an irresistible fried chicken substitute:
- Oyster Mushrooms. If you cannot find Oyster or King Oyster Mushrooms, this recipe does work with Shiitake or Enoki mushrooms, but cooking times may vary due to the size difference of the “wings.”
- Chickpea flour. Alternatively, any flour will work. I have found that chickpea flour is best for a gluten-free crispy breading.
- Tapioca flour. Also called tapioca starch. This ingredient helps the inner layer of the breading get extra crisp and stick to the mushrooms better.
- Non-dairy milk. Make sure it is plain, and not vanilla flavored. I usually opt for soy milk or oat milk.
- Gluten-free panko breadcrumbs. Any vegan breadcrumbs will work. Alternatively, you can also use crushed corn flakes. For a more WFPB-friendly recipe, use oats pulsed in a food processor.
- Nutritional Yeast. Provides a savory level to the breading.
- Spices, such as garlic powder, onion powder, smoked paprika, and salt.
- Cooking spray. Can be left out if you are following an oil-free plant based diet/lifestyle.
How to make Vegan Wings using Oyster Mushrooms
Oyster Mushroom Wings are easy to make, for all cooking skill levels. Just follow these six simple steps to make easy vegan wings:
- Tear the oyster mushrooms into smaller pieces, about 2-inches long.
- Prepare the batter in a shallow dish or bowl by whisking together the chickpea flour, tapioca starch, and non-dairy milk.
- Prepare the breading in a separate bowl by whisking together the breadcrumbs, nutritional yeast, and spices.
- Dip each mushroom piece into the batter, then into the breading. Making sure to fully coat with batter and breading.
- Place onto a baking sheet lined with a silicone baking mat or baking paper to prevent sticking.
- If using an oven, bake at 425 F (220 C) for 15 minutes, flip, and bake another 5-10 minutes. The vegan mushroom wings are ready when the breading is golden and the largest mushroom is fork-tender.
- If using an Air Fryer, set the temperature to 400 F (205 C) and air-fry for 7 to 9 minutes.
Equipment Needed
These plant based wings are a healthy substitute for fried comfort food. Plus, they are easy to make with basic cooking equipment. Here is what you will need for this recipe:
- 2 medium-sized bowls. I prefer to use shallow pasta bowls or food storage containers.
- Whisk or fork
- Cooking tongs will make this recipe less messy, but you can also use your hands or a fork.
- Baking pan
- Silicone baking mat or baking paper
- Oven or Air Fryer
Want more healthy vegan appetizers? Try these recipes:
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Serving Suggestions
These vegan Air Fried Oyster Mushrooms are delicious and satisfying on their own, and come in at less than 600 calories for the entire recipe, so there is no shame in eating it all to yourself! To mix it up, try these crispy oyster mushrooms with these combinations:
- Serve with baked sweet potato fries or potato wedges and dips. My favorite dip is a mix of half vegan mayo and half ketchup, with an optional splash of buffalo sauce!
- Add these meaty breaded mushrooms on top of Easy Vegan Mac & Cheese or Oil-Free Alfredo
- Serve as a side to vegan burgers. My favorite veggie burger is my Sweet Potato Lentil Burger and my High-Protein Pumpkin Burger.
- These crispy mushrooms make a great addition wrapped up in a Sweet & Spicy Collard Wrap to add some extra crunch and another level of flavor.
No matter how you choose to enjoy these crispy vegan wings, let me know how you liked it by commenting below and tagging @rootyfruityvegan in your Facebook or Instagram post!
These Air-fried Oyster Mushrooms are more than just a delicious vegan fried chicken alternative – they’re a crave-worthy, healthy, and gluten-free snack or main dish you’ll come back to again and again. Whether you make them in the air fryer or oven, their crispy texture and meaty bite will win over vegans and meat-eaters alike!
👉 Loved this recipe? Don’t forget to rate it, leave a comment, and share with your fellow foodies! And for more easy vegan recipes, be sure to subscribe or explore more recipes here at Rooty Fruity Vegan 💚
Crispy Oyster Mushrooms
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
Crispy vegan air-fried oyster mushrooms are a deliciously healthy alternative to fried chicken. Coated in a crispy gluten-free breading and air-fried or baked to golden perfection, these vegan “chicken” wings deliver a satisfyingly crunchy texture on the outside with a tender juicy bite inside – but made without the excess oil or guilt!
Ingredients
- 4 to 6 ounces Oyster Mushrooms
- 1/2 cup chickpea flour
- 1 tablespoon tapioca flour (also called tapioca starch)
- 1/2 cup, plus 1 tablespoon unsweetened non-dairy milk (I used soy milk)
- 1 cup gluten-free Panko breadcrumbs
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- Avocado oil spray, or similar
Instructions
- If using an oven, preheat to 425 F (220 C). Air-fryer instructions are below.
- Tear the oyster mushrooms into smaller pieces, about 2 to 3-inches long.
- Prepare the batter in a shallow dish or bowl by whisking together the chickpea flour, tapioca starch, and non-dairy milk until smooth.
- Prepare the breading in a separate bowl by whisking together the breadcrumbs, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt.
- Dip each mushroom piece into the batter, then into the breading. Making sure to fully coat each piece with batter and breading.
- Place each piece onto a baking sheet lined with a silicone baking mat or baking paper to prevent sticking. Space them out as mush as possible for the crispiest results.
- If using an oven, bake at 425 F (220 C) for 15 minutes, flip, and bake another 5-10 minutes.
- If using an Air Fryer, set the temperature to 400 F (205 C) and air-fry for 7 to 9 minutes.
- The crispy oyster mushrooms are ready when the breading is golden brown and the largest mushroom piece is fork-tender.
Notes
- Storage: They can be stored in a sealed container in the fridge for up to 3 days, if you end up with leftovers. However, the breading will not stay crispy unless it is re-baked for 5-7 minutes or air-fried again for 3-4 minutes.
- The best dipping sauce: Mix 1 tablespoon of vegan mayo, 1 tablespoon ketchup, and 1/2 teaspoon of buffalo sauce!
- See serving suggestions and related vegan recipes in the post above
- Prep Time: 20
- Cook Time: 20
Nutrition
- Serving Size: 1/2 recipe
- Calories: 295
- Sugar: 6
- Sodium: 380
- Fat: 4
- Carbohydrates: 50
- Fiber: 7
- Protein: 17
