Lion's Mane Harissa Sandwich

Ingredients

• 1 cup oat milk
• 1 tsp vegetable bouillon (The source specifies Better Than Bouillon vegetable bouillon.)
• 1 cup spelt flour (For the wet batter.)
• 2 tsp paprika (For the wet batter.)
• 1 tsp chili powder (For the wet batter.)
• 1 cup panko bread crumbs (For the dry batter.)
• 1 cup spelt flour (For the dry batter.)
• 1 tsp chili powder (For the dry batter.)
• 1 tsp dried minced onion (For the dry batter.)
• 1 tsp dried minced garlic (For the dry batter.)
• salt (To taste, for the dry batter and garlic roasting.)
• black pepper (To taste, for the dry batter and garlic roasting.)
• 0.375 lb lion's mane mushroom (Use 1/4–1/2 lb; clean and pull into small bite-size pieces.)
• 3 sandwich buns (Use 2–4 buns, depending on the desired number of sandwiches.)
• mixed spring lettuce or arugula (For assembling the sandwiches.)
• vegan feta cheese (For assembling the sandwiches; amount to taste.)
• vegan mayonnaise (For assembling the sandwiches; amount to taste.)
• purple bell pepper (Thinly sliced; use enough for the number of sandwiches.)
• red onion (Thinly sliced; use enough for the number of sandwiches.)
• 3 red chili peppers (Whole; remove stems. Seeds may be left in or removed.)
• 1 red bell pepper (Whole; remove the stem before blending.)
• 1 bulb fresh garlic (Do not peel before roasting. Cut off the top to expose the cloves slightly, then squeeze the roasted cloves from their skin.)
• 3 tbsp tomato paste (For the harissa sauce.)
• 1.5 tsp chili powder (For the harissa sauce.)
• 1.5 tsp paprika (For the harissa sauce.)
• 0.25 cup avocado oil (For the harissa sauce; a small additional amount may be used to drizzle over the garlic before roasting.)
• 0.5 cup vegetable broth (For the harissa sauce.)
• 3 tbsp lemon juice (For the harissa sauce.)
• 1 tsp ground cumin (For the harissa sauce.)
• 0.5 tsp ground coriander (For the harissa sauce.)
• 0.5 tsp cayenne pepper (Optional; for the harissa sauce.)
• grapeseed oil (For deep-frying, if using; the source recommends grapeseed oil. For air-frying, lightly spray the battered bites with avocado or grapeseed oil.)

Steps

1. 1

   Prepare the vegetables for the harissa. Roast or smoke the three red chili peppers, red bell pepper, and garlic bulb until soft. Before roasting the garlic, cut off the top of the whole bulb to expose the cloves slightly, drizzle with a small amount of avocado oil, and season with salt and pepper. Do not peel the garlic before roasting.

2. 2

   While the vegetables roast, clean the lion's mane mushroom and pull it apart into small, bite-size pieces.

3. 3

   Prepare the wet batter base. In one bowl, combine the oat milk and vegetable bouillon. In a separate bowl, combine the spelt flour, paprika, and chili powder for the wet batter.

4. 4

   Pour the oat milk mixture into the bowl of seasoned flour. Stir until a smooth, cohesive batter forms, then set it aside.

5. 5

   Prepare the dry batter by combining the panko bread crumbs, spelt flour, chili powder, minced onion, minced garlic, and salt and pepper to taste in a separate bowl. Mix evenly and set aside.

6. 6

   Make the harissa sauce. Once the roasted peppers and garlic are soft, remove the stems from the peppers and squeeze the roasted garlic cloves out of their skins. Add them to a food processor or high-powered blender with the tomato paste, chili powder, paprika, avocado oil, vegetable broth, lemon juice, cumin, coriander, optional cayenne, and salt and pepper to taste.

7. 7

   Blend the harissa ingredients until creamy and smooth. The pepper seeds may be left in for a hotter sauce or removed for a milder sauce.

8. 8

   Prepare the sandwich components by washing and slicing the lettuce or arugula, purple bell pepper, and red onion. Split the buns and toast their cut sides on a skillet or stovetop until lightly crisp and golden, if desired.

9. 9

   Coat the mushroom pieces one at a time. Dip each lion's mane piece first into the wet batter, allowing excess batter to drip off, and then into the dry batter, pressing gently so the panko mixture adheres on all sides.

10. 10

    Cook the coated mushroom bites at 370°F (188°C). For deep-frying, fry them in hot grapeseed oil until crisp and golden. For air-frying, lightly spray the coated pieces with avocado or grapeseed oil before cooking, and air-fry at 370°F until crisp and browned, turning as needed for even cooking.

11. 11

    Coat the cooked lion's mane bites with harissa by brushing the sauce over them or quickly tossing the bites with the sauce in a bowl.

12. 12

    Assemble the sandwiches. Spread the toasted buns with vegan mayonnaise, then add lettuce or arugula, the harissa-coated lion's mane bites, vegan feta, sliced purple bell pepper, and sliced red onion. Close the sandwiches and serve immediately.

Notes

The source gives a range of 1/4–1/2 lb mushroom and 2–4 buns; quantities for the sandwich toppings are intentionally left to taste or according to the number of sandwiches. The harissa can be made milder by removing the pepper seeds and omitting the optional cayenne. Serve the mushroom bites promptly for the best crisp texture.

Nutrition per serving

• main
• sandwich
• vegan
• dairy-free
• plant-based
• fried
• air-fried
• spicy