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Shredded Oyster Mushroom Vegan Chicken
  • subheading: VEGAN SHREDDED "CHICKEN":
  • 14 oz Oyster mushroom (not king oyster, but regular)
  • ¼ cup Buffalo Sauce
  2. Gently wash any dirt off of them by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. Do not peel them.
  3. Then cut each of them into two parts 1) stem and 2) cap.
  4. Tear the cap into small shreds with your hands. If the stem is soft enough you can shred them as well. The goal is to have thin strips of mushrooms that are uneven and not cut clean.
  5. Take a large bowl and add the mushroom strips. Use your favorite marinade and spice mix and gently cover them thoroughly using a spatula.* see notes
  6. Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 20 minutes.
  7. Use it in your favorite recipe.
  • Here are some recommendations for marinade and spice mix depending on what you want to pair your vegan shredded chicken with:
  • make Vegan Chicken Fajitas using a homemade spice mix
  • make BBQ Chicken Sliders using a homemade vegan BBQ sauce with Coleslaw
  • add it to this Vegan Buffalo Chicken Dip or make Buffalo Chicken Sliders
  • add it to a Chipotle Veggie Bowl or a Chipotle Vegan Burrito
  • wrap it in a tortilla ( flourless even better) and make Cream Cheese Pinwheels
  • make perfect Vegan Gyros or Vegan Philly Cheesesteak
  • add it to taco, enchilada, or chili
  • top your pizza with it (no need to bake them in advance)
  • add it to your favorite salads like Caesar or salad turn a tossed salad into dinner
  • make Vegan Chicken Tamales
  • top your Baked Potatoes

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