Source: Eating Well | Serves: 2 | Time: 35 min
Changes: replaced chicken tenders with oyster #mushrooms; replaced plantain chips with banana chips; replaced cornstarch with tapioca starch
Canola oil cooking spray
1 flax egg
1 cup crushed banana chips
2 1/2 tbsp tapioca starch
1/2 lb of oyster mushroom clusters
Dash of salt
2-3 tbsp vegan mayo
1-2 tbsp mango chutney
1 tsp Sriracha
Preheat oven to 425°F. Place a wire rack on a rimmed baking sheet and coat with cooking spray.
Place flax egg in a small dish. Place crushed banana chips and tapioca starch in separate shallow dishes. Coat chicken tenders in the tapioca starch, shaking off the excess, then dip in the flax egg, letting the excess drip off. Coat with the banana chips. Place on the prepared rack. Coat the mushrooms with cooking spray and sprinkle with salt.
Bake the mushrooms for 20 minutes or until crispy.
Meanwhile, mix mayonnaise, chutney and Sriracha to taste in a small bowl.
Remove the mushrooms from the oven and with the sauce.