food The Spicy Meatless Thread... (ya I went there)

I haven't made it yet but I plan to. It looks delicious. I've cooked a lot of this guy's recipes over the years and have enjoyed all of them, including his White Chicken Chile . You might want to give his website a browse.

Black Bean and Quinoa Chili
 
I never thought I would actually say this. Great Value(Walmart) chickenless nuggs are the best vegetarian nugget option available IMO I personally think they're better than the beyond or impossible nugs and way cheaper. $2.94 and the box comes with 15 nugs.

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We've been eating the Impossible but I don't love em. I think, but not sure, I liked Gardein better.
 
Plant based KFC? Y'all know I had to try it out.
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First day available. Picked up a couple of 12 piece boxes. The smell of them on the ride home was intoxicating. Definitely has that signature fried chicken smell. Perfectly fried. The texture is perfectly crispy on the outside. The "meat" is a little tough but more like chicken than anything I've tried. Even to the point of shredding apart like chicken would. Classic herbs and spice flavor that honestly taste exactly like I remember. I couldn't decide what to dip them in so I gave myself a variety. Barbecue, several hot sauces, and habanero mustard. I definitely recommend you try them.
 
I def like the Beyond v3 better than v2. The old ones had a weird aftertaste and left an oily coating on your tongue. Coconut oil maybe. They are still not perfect but they are pretty good.
 
I agree there definitely was a waxy oiliness that is common with coconut oil. I still don't like them the size that they package them that's why I cut them in half when they're thawed out and press them flat more like a smashburger or steak and shake does. One single piece of cheese in the middle of a double Patty is perfect. But without the onion and garlic added to the Patty I personally don't love them. I also add mustard to one side while in the pan makes a world of difference.
 
The sausage patties are dope though. Even got some Dunkin sammies and I NEVER eat fast food.
 
Oh yeah that happens with the Italian sausage too but those are awesome in pasta dishes. That's probably the one thing that fools me. On a hero, sliced with rigatoni and fresh mozzarella...
 
I've only tried making oyster mushroom chick'n one time, and I must have screwed up somewhere. I didn't care for the texture, maybe I under or overcooked them? Also, I don't do fried stuff much at all, so maybe I just need practice...as in a lot of it? 😬
That said, those look awesome! 😋

Edit: meant to reply to the fried oyster mushroom chick'n. Whoops!
 
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Anneekins said:
I've only tried making oyster mushroom chick'n one time, and I must have screwed up somewhere. I didn't care for the texture, maybe I under or overcooked them? Also, I don't do fried stuff much at all, so maybe I just need practice...as in a lot of it? 😬
That said, those look awesome! 😋

Edit: meant to reply to the fried oyster mushroom chick'n. Whoops!
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The trick is pre boiling. With oysters you'll want to Boil mushrooms then cook to finish. In this case I boiled prior to filleting the mushrooms. I then wrapped in rice paper hydrated with soy and pan fry on med high heat till skin is crispy.
 
Depends on variety of oyster mushroom. The common grocery store variety you should not cook more than four minutes. The Shimeji oyster (which actually includes multiple varieties) is firmer and can be cooked longer. There's also a King Trumpet oyster which I think could work well. It holds up in soups and stews but tenderizes as it is cooked.
 
peppersproutfarm said:
The trick is pre boiling. With oysters you'll want to Boil mushrooms then cook to finish. In this case I boiled prior to filleting the mushrooms. I then wrapped in rice paper hydrated with soy and pan fry on med high heat till skin is crispy.
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Ahhh, I definitely did not pre-boil. I'll have to try again, now that I know this! Thank you! 🙂
 
The Hot Pepper said:
Depends on variety of oyster mushroom. The common grocery store variety you should not cook more than four minutes. The Shimeji oyster (which actually includes multiple varieties) is firmer and can be cooked longer. There's also a King Trumpet oyster which I think could work well. It holds up in soups and stews but tenderizes as it is cooked.
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I'm not sure which type it was. I got it at the Asian supermarket and it was my first time trying oyster shrooms. I'll do more research next time! 😁
 
I'm thinking the stems of King Trumpet would be VERY chicken like. "The king trumpet, eryngii or king oyster mushroom is the largest of the oyster mushroom genus and, unlike other oyster mushrooms, their stalks aren’t tough and woody to eat. Instead, they're hailed for their meaty texture and umami flavour."
www.greatbritishchefs.com

How to Cook King Oyster Mushrooms

Learn how to cook king oyster mushrooms to perfection with our easy guide.
www.greatbritishchefs.com www.greatbritishchefs.com
 
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