These delicious fried mushrooms came about when making gluten free fried eggplant and they were a huge hit. Photoed we’ve paired these vegan fried mushrooms with the Parmesan Cashew Sauce recipe, however, they are MEGA delicious on their own.
What I personally love about this recipe: the ratios. Below I’ll walk you through the seasonings I used. Then I’ll show you how you can change things up with your own profile. It’s recipes like these that allow you to continue to feel like you’re eating new and exciting foods regularly.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Vegan
Compatible With: Allium Free, Corn Free, Garlic Free, Onion Free, AIP Paleo, Fructose Intolerance, Paleo, Balsam of Peru, Latex LOW Cross Reactive Ingredients Free
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