Crispy Mushroom Chick’n Sandwiches

with Sweet Potato Fries & Garlicky Ranch

dinner

Sweet Potato Root Vegetables Leafy Greens Arugula Dinner American Nut-Free Comfort Foods Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
550
FAT
18g
CARBOHYDRATES
84g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 sweet potato
  2. 8 oz oyster mushrooms
  3. ¼ cup all-purpose flour
  4. 1 tsp New England Seasoning
  5. 2 ciabatta rolls
  6. 1 radish
  7. 1 garlic clove
  8. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  9. 2 oz dill pickle chips
  10. 2 oz baby arugula
  11. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the sweet potato fries

Preheat the oven to 425°F. Cut the sweet potato(es) into wedges and place on a baking sheet. Toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt. Roast until wedges are crisp in places and slightly browned, 20 to 25 minutes.

2
Prepare the produce

Trim the oyster mushrooms by cutting ½ inch off the tough, woody ends. Pull apart the oyster mushrooms. Add flour, New England Seasoning, and a pinch of salt and pepper to a large plate, stir, add oyster mushrooms, and toss to coat.

3
Cook the mushrooms

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium high heat. Add breaded oyster mushrooms in a single layer and cook until lightly browned and crispy, 2 to 3 minutes per side. Transfer crispy oyster mushrooms to a paper towel-lined plate and sprinkle with salt. TIP: Work in batches for the 4 serving meal, adding more oil as necessary.

4
Make the garlicky ranch

Halve the ciabatta rolls and place in the oven to toast, 2 to 4 minutes. Thinly slice the radish(es). Peel and mince the garlic. Add minced garlic, ranch dressing, and ⅛ tsp pepper to a small bowl, and stir.

5
Serve

Add some crispy mushrooms to the bottom half of one toasted ciabatta roll and top with sliced radish, dill pickles, and baby arugula. Drizzle with garlicky ranch. Close the sandwich, and repeat to make the remaining sandwich(es). Serve with sweet potato fries. Dig in!