Vegan Nashville Hot Chicken Tacos

Vegan Nashville Hot Chicken Tacos Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes

Ingredients

vegan nashville hot chicken tacos

4 to 6 C vegetable oil, for frying

about 3 C / 8oz oyster mushrooms, separated

8 soft flour tortillas

3 C packed shredded napa cabbage

1/4 C thinly sliced red onion

2 garlic dill pickles, sliced thin into rounds

avocado ranch sauce (recipe below)

batter

1 C unsweetened nondairy milk

1 tbsp apple cider vinegar

1/4 C buffalo style hot sauce

2 tsp flax meal

2 tsp cornstarch

2 C all-purpose flour

1 tbsp sea salt

1 tbsp chili powder

2 tsp garlic powder

2 tsp onion powder

1 tsp ground white pepper

1 tsp ground sage

1 tsp ground coriander

1 tsp smoked paprika

1 tsp celery salt

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/2 tsp ground allspice

buffalo-style hot sauce

3 tbsp melted vegan butter

1/4 C buffalo-style hot sauce

avocado ranch

1/2 C vegan mayonnaise

1 tsp fresh or dried dill

1 tsp fresh or dried parsley

1/2 tbsp roughly chopped chives

1 tsp apple cider vinegar

1/2 tsp onion powder

1/4 tsp sea salt

1/4 tsp ground black pepper

1 tbsp unsweetened nondairy milk

1/2 an avocado, pitted and peeled

Instructions

1The oyster mushrooms should be separated into individual large pieces, but group the smaller mushrooms into groups of 2 or 3 connected by the stem.

2Prepare your dredging stations. To make the liquid batter, combine nondairy milk with apple cider vinegar, hot sauce and flax meal in a large bowl.  Mix the cornstarch with a small amount of the vegan milk mixture to make a slurry and then add it back into the bowl. Add the mushrooms and let them soak for at least 15 minutes. In the meantime, continue on with the rest of the recipe.

3In another large bowl, combine the flour with the sea salt, chili powder, garlic powder, onion powder, ground white pepper, ground sage, coriander, smoked paprika, celery salt, ground nutmeg, ground cinnamon, ground cumin and ground allspice.

4To make the avocado ranch, in a small food processor add vegan mayonnaise, dill, parsley, chives, apple cider vinegar, onion powder, sea salt, ground black pepper, unsweetened nondairy milk and the avocado. Blend until very smooth.

5In a medium to large heavy bottomed pot, heat up frying oil to between 325°F to 350°F.

6Once the oil reaches 350°F, start battering the mushrooms in batches. Remove the mushrooms from the liquid and place them on a separate tray. Work with the first batch of mushrooms and place them in the dry batter to coat evenly. Now place the mushrooms back into the liquid batter and then back into the dry batter to double dredge.

7Carefully place only 2 or 3 battered mushrooms into the hot oil at a time, using a splatter guard if desired. Fry for 3 to 4 minutes, flipping halfway. Remove from the hot oil with tongs and place on a paper towel to absorb any excess oil.

8Grill flour tortillas in a cast iron grill pan over medium heat for 1 to 2 minutes until grill marks appear, but flour tortillas should still be pliable. Alternatively you can broil the tortillas in the oven on a sheet pan on the top rack for about 1 minute, just until the char marks appear, but the tortillas are still pliable.

9To make the buffalo sauce, in medium bowl, add melted vegan butter and buffalo-style hot sauce. Brush the hot sauce mixture on both sides of the mushrooms just before serving.

10To assemble add napa cabbage to the tortilla, top with the fried oyster mushrooms, red onion, pickle slices and drizzle with avocado ranch. Serve immediately.

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