Shredded Oyster Mushroom Vegan Chicken

subheading: VEGAN SHREDDED "CHICKEN":

14 oz Oyster mushroom (not king oyster, but regular)

¼ cup Buffalo Sauce

subheading: MAKING VEGAN SHREDDED CHICKEN:

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.

Then cut each of them into two parts 1) stem and 2) cap.

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.

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

Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 20 minutes.

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

Page footer