“I always try to make dishes that are approachable and familiar to whoever’s eating the food,” says Shenarri Freeman, the executive chef at Cadence in New York City, where she’s known for her vegan soul food, and Ubuntu in Los Angeles, which features vegan versions of African dishes. “Flavor and texture are your best friends when it comes to vegan cooking.”
The recipe here checks both boxes. “Who doesn’t like fried food?” asks Freeman. “Plus, there’s sauce to dip it in. It’s one of the dishes I make for my own family. And they love it! I have family members who say, ‘I don’t like mushrooms.’ And then I make this and they’re like, ‘oh, but I like your mushrooms.’”
Get the recipe below!
RECIPE:
Shenarri “Greens” Freeman’s Tamarind BBQ Oyster Mushroom Platter
INGREDIENTS
Tamarind BBQ Sauce
1 ¼ cups ketchup
2 tablespoons tamarind concentrate
2 tablespoons apple cider vinegar
2 tablespoons vegan Worcestershire sauce
¼ cup maple syrup
1 teaspoon salt
¼ teaspoon chili powder
¼ teaspoon red pepper flakes
¼ teaspoon cinnamon, ground
¼ teaspoon cumin, ground
½ cup water
Oyster Mushrooms
2 pounds oyster mushrooms
2 cups chickpea flour
2 cups cornstarch
Sunflower oil
INSTRUCTIONS
To make the Tamarind BBQ Sauce, combine all sauce ingredients together in a small pot. Bring to a boil and then simmer for 10 to 15 minutes.
Marinate mushrooms in the Tamarind BBQ Sauce for 6 to 8 hours or overnight.
To cook mushrooms, combine chickpea flour and cornstarch. Preheat oil to 350°. In a bowl, coat the mushrooms with chickpea flour and cornstarch mixture and then deep-fry until golden brown.
- Once mushrooms are done, brush Tamarind BBQ Sauce on serving plates. Divide mushrooms among the plates and brush mushrooms with BBQ sauce.
