Afternoon Vibes

Lion's Mane Harissa Sandwich

I love the taste of harissa with some crispy Lion's Mane bites. I used spelt flour and upgraded my batter for this remix of my OG Maple Garlic Skrimpz. Spelt flour is lighter and adds a nutty flavor. The texture is also really pleasant when fried.

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Wet Batter

1 cup oat milk
1 tsp "Better Than Bouillon" vegetable bouillon
1 cup spelt flour
2 tsp paprika
1 tsp chili powder

‍

Dry Batter

1 cup panko bread crumbs
1 cup spelt flour
1 tsp chili powder
1 tsp minced onion
1 tsp minced garlic
to taste salt & pepper

‍

Additional Ingredients

1/4 - 1/2 pound Lion's Mane mushroom
2-4 sandwich buns
mixed spring lettuce OR arugula
vegan feta cheese
vegan mayonnaise
purple bell pepper, thinly sliced (enough for # of sandwiches)
red onion, thinly sliced (enough for # of sandwiches)

‍

Harissa Sauce Ingredients

3 whole red chili peppers
1 whole red bell pepper
1 bulb fresh garlic
3 Tbsp tomato paste
1.5 tsp chili powder
1.5 tsp paprika
1/4 cup avocado oil
1/2 cup vegetable broth
3 Tbsp lemon juice
1 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper (optional)
to taste salt & pepper

‍

Directions

Roast or smoke red chili peppers, red bell pepper, and garlic, until soft, for Harissa Sauce. TIP: Cut the top off of the entire garlic bulb, exposing the cloves slightly. Drizzle with a small amount of avocado oil, salt & pepper. (Do not peel the garlic.)
While vegetables are roasting, clean and pull Lion's Mane apart into small bite-size pieces
Mix dry ingredients for Wet Batter. In a separate bowl, mix oat milk and vegetable bouillon. Mix wet ingredients into dry ingredients for Wet Batter. Set aside
Mix all Dry Batter ingredients together. Set aside
In a food processor or high powered blender, combine all ingredients for Harissa Sauce. Blend until creamy and smooth. TIP: I left the seeds in the peppers, but you can remove. Just remove the stems of the peppers and squeeze the garlic from its skin.)
Prep your veggies and bread for your sandwiches. I like to toast the inside of the buns on the stove
Dip Lion's Mane pieces, one at a time, into wet and then dry batter
Deep fry or air fry Lion's Mane bites at 370 degrees Fahrenheit (I prefer to use grapeseed oil for frying). If you air fry, lightly spray the bites with avocado or grape seed oil
Brush the harissa sauce onto the Lion's Mane bits or quickly toss in a bowl
Assemble the sandwich with Additional Ingredients

‍

Enjoy!

Shopping List

Wet Batter

1 cup oat milk
1 tsp "Better Than Bouillon" vegetable bouillon
1 cup spelt flour
2 tsp paprika
1 tsp chili powder

‍

Dry Batter

1 cup panko bread crumbs
1 cup spelt flour
1 tsp chili powder
1 tsp minced onion
1 tsp minced garlic
to taste salt & pepper

‍

Additional Ingredients

1/4 - 1/2 pound Lion's Mane mushroom
2-4 sandwich buns
mixed spring lettuce OR arugula
vegan feta cheese
vegan mayonnaise
purple bell pepper, thinly sliced (enough for # of sandwiches)
red onion, thinly sliced (enough for # of sandwiches)

‍

Harissa Sauce Ingredients

3 whole red chili peppers
1 whole red bell pepper
1 bulb fresh garlic
3 Tbsp tomato paste
1.5 tsp chili powder
1.5 tsp paprika
1/4 cup avocado oil
1/2 cup vegetable broth
3 Tbsp lemon juice
1 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper (optional)
to taste salt & pepper

‍

Directions

Roast or smoke red chili peppers, red bell pepper, and garlic, until soft, for Harissa Sauce. TIP: Cut the top off of the entire garlic bulb, exposing the cloves slightly. Drizzle with a small amount of avocado oil, salt & pepper. (Do not peel the garlic.)
While vegetables are roasting, clean and pull Lion's Mane apart into small bite-size pieces
Mix dry ingredients for Wet Batter. In a separate bowl, mix oat milk and vegetable bouillon. Mix wet ingredients into dry ingredients for Wet Batter. Set aside
Mix all Dry Batter ingredients together. Set aside
In a food processor or high powered blender, combine all ingredients for Harissa Sauce. Blend until creamy and smooth. TIP: I left the seeds in the peppers, but you can remove. Just remove the stems of the peppers and squeeze the garlic from its skin.)
Prep your veggies and bread for your sandwiches. I like to toast the inside of the buns on the stove
Dip Lion's Mane pieces, one at a time, into wet and then dry batter
Deep fry or air fry Lion's Mane bites at 370 degrees Fahrenheit (I prefer to use grapeseed oil for frying). If you air fry, lightly spray the bites with avocado or grape seed oil
Brush the harissa sauce onto the Lion's Mane bits or quickly toss in a bowl
Assemble the sandwich with Additional Ingredients

‍

Enjoy!

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