• 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

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Enjoy!