En Root and Meet the Vegans Collaborate for Vegan Campout: Tandoori Oyster Mushroom Wings Recipe
Collaboration at Vegan Campout
Exciting news for festival-goers! En Root will be serving their Tandoori Oyster Mushroom Wings at the upcoming Vegan Campout 2024, where Meet the Vegans will be hosting the VIP area. Vegan Campout, taking place from July 26-29 at Bicester Heritage in Oxfordshire, is one of the most anticipated events in the vegan community. With an impressive lineup including Kate Nash, Lee Mack, and Dr. Michael Greger, this event promises an unforgettable experience filled with insightful talks, engaging live music, and a wide range of plant-based food. For more details, visit the Vegan Campout website.
As part of our collaboration, you can learn how to make En Root’s famous Tandoori Oyster Mushroom Wings. This dish will be available at their food truck, and you can scan the QR code on the recipe to access the full recipe and a micro-learning course on the Meet the Vegans platform. Sign up now to get exclusive access and elevate your vegan cooking skills.
En Root, a cherished vegan eatery in London, is renowned for its innovative and flavorful plant-based dishes inspired by Indian cuisine. Featured in numerous media publications, including British Vogue, En Root has captured the hearts and taste buds of many with its vibrant and creative approach to vegan cooking. We explore the delicious Tandoori Oyster Mushroom Wings, a standout recipe that showcases the vibrant flavors and creative culinary techniques that En Root is famous for. Whether you’re a seasoned vegan or just curious about plant-based cuisine, this recipe will elevate your cooking and bring a taste of En Root into your kitchen.
Discovering En Root
Founded by Harish and Nish Kotecha, En Root is a testament to the power of plant-based eating. Their journey began with a food truck, and they have since expanded to a permanent location in London, spreading the joy of vegan Indian-inspired cuisine. En Root is more than just a restaurant; it’s a community hub where people come together to celebrate healthy, delicious, and sustainable food.
The Essence of En Root’s Cuisine
En Root’s menu is a colorful tapestry of flavors, textures, and aromas that draw inspiration from traditional Indian cuisine. By focusing on fresh, locally sourced ingredients, En Root ensures that every dish is not only tasty but also nourishing. Their commitment to sustainability and health has made them a favorite among vegans and non-vegans alike.
Media Recognition
En Root’s innovative approach to vegan cuisine has not gone unnoticed. They have been featured in numerous media publications, highlighting their impact on the culinary scene. British Vogue praised En Root for its “creative and mouth-watering plant-based dishes,” solidifying its place as a must-visit eatery in London.
En Root Tandoori Oyster Mushroom Wings Recipe
En Root’s Tandoori Oyster Mushroom Wings are a true testament to the creativity and deliciousness that plant-based cuisine can offer. With their rich flavors and satisfying textures, these wings are sure to become a favorite in your household.
Ingredients
For the Mushrooms:
- 1 kg oyster mushrooms, torn in half
- 1 tbsp tandoori masala
- Slice of lemon
- Fresh coriander
For the Tandoori Batter:
- 560 g chickpea flour
- 4 tbsp tandoori masala
- 2 tbsp cumin-coriander powder
- 1 tbsp salt
- 1 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp chili powder
For Serving:
- Rajannaise (EN ROOT hot sauce mixed with vegan mayonnaise)
Instructions
- Prepare the Mushrooms:
- Tear the oyster mushrooms in half.
- Sprinkle 1 tbsp of tandoori masala over the mushrooms.
- Preheat the oven to 180°C (350°F) and bake the mushrooms for 8 minutes.
- After baking, drain any excess water from the mushrooms.
- Make the Tandoori Batter:
- In a large bowl, sieve and whisk together the chickpea flour, 4 tbsp tandoori masala, cumin-coriander powder, salt, paprika, black pepper, and chili powder.
- Gradually add water to the dry ingredients, whisking continuously to form a smooth, creamy batter.
- Batter the Mushrooms:
- Dip the pre-baked oyster mushrooms into the tandoori batter, ensuring they are fully coated.
- Initial Frying:
- Heat oil in a deep fryer or large pot to 180°C (350°F).
- Fry the battered mushrooms for about 1 minute, or until they change to a dark, rich red color.
- Remove the mushrooms from the oil and let them rest on a paper towel-lined plate to drain excess oil.
- Final Frying (Per Serving):
- Before serving, fry the mushrooms again along with any other vegetables you’d like, such as cauliflower.
- Fry until golden, crispy, and floating, about 3 minutes.
- Serve:
- Serve the tandoori oyster mushroom wings with a slice of lemon, fresh coriander, and a side of rajannaise.
Join Us for More Culinary Adventures
If you loved this recipe and want to learn more about creating delicious plant-based dishes, join us at Meet the Vegans! We offer a wide range of courses where you can download recipes and follow along with our expert instructors. Sign up for our platform today to access these courses and many more, and take your vegan cooking skills to the next level.
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