Crispy oven-baked mushrooms with spicy Tahini dip (onions and garlic free)

Pure diet | vegan recipe | Let's cook a nutritious and delicious vegan dish. Pure diet is the starting point of an eco-friendly and minimalist lifestyle.
Pure diet | vegan recipe | sustainable lifestyle

Portion: 2

Prep time:30 minutes

Cooking time: 20 minutes

Total time: 50 minutes


10oz (approximately 280g) King Oyster Mushrooms - cleaned with a damp towel and cut into stick shapes

Oat milk (or use Aquafaba -chickpeas liquid)

Panko breadcrumbs - substitute with gluten-free breadcrumbs if needed

3/4 cup (120g) of rice flour

3 tablespoons tapioca flour/corn starch

1/8 tsp salt and dash of white pepper (adjust accordingly)

Oil for brushing (oil that can withstand high heat)

Spicy creamy tahini dip: Mix together 1 tablespoon tahini, 2-4 tablespoons of hot water, 1/2 teaspoon Lao Gan Ma's Chili sauce (or use sriracha), and 1 teaspoon soy sauce until well-combined. (Adjust accordingly)


1. Mix flours in a bowl with salt and white pepper set aside. Place the oat milk and breadcrumbs on separate plates.

2. Preheat oven to 475F (approximately 250 °C) and lightly brush a sheet pan with oil, set aside.

3. Dip mushrooms in this sequence:

3.1. Oat milk

3.2. Flour

3.3. Oat milk

3.4. Breadcrumbs

4. Place them on a baking sheet pan, then, brush mushrooms with a light coat of oil. Bake for 12-13 mins, flip and bake for another 5-10 mins until both sides become golden. (Adjust the temperature and time according to your own oven)

5. Serve with tahini dip.

Enjoy your meal !

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