| Level: | Intermediate |
| Total: | 9 hr 50 min |
| Active: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 1 cup canola oil
- 1 cup chopped yellow onions
- Salt and pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chopped garlic
- 1/2 cup tomato paste
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped fresh parsley leaves
- 1/4 teaspoon chopped habanero peppers
- 1 cup vital wheat gluten flour
- Mayo Base, recipe follows
- 1/4 cup chopped fresh cilantro leaves
- 1 teaspoon garlic powder
- 1/2 teaspoon yellow mustard
- 1/2 medium jalapeño, chopped
- Salt and black pepper
- Canola oil, for frying
- 2 cups unbleached all-purpose flour
- 1/4 cup plus 2 teaspoons Love Spice, recipe follows
- 1/4 teaspoon hot sauce
- 3 ounces cremini mushrooms, sliced
- Chopped fresh parsley, for serving
- 1/4 cup paprika
- 1/4 cup black pepper
- 1/4 cup salt
- 1/4 teaspoon cayenne pepper
- 1 cup unsweetened soy milk
- 1/2 cup olive oil
- 2 teaspoons lemon juice
- 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
- Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
- Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
- For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalapeños, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside.
- For frying: Heat about 2 cups oil in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium.
- Meanwhile, in a bowl, mix together 1 cup of the flour, 1/4 cup of the Love Spice, the hot sauce and 1/2 cup water. In a separate bowl, mix together the remaining 1 cup flour and the remaining 2 teaspoons Love Spice.
- Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through.
- Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side.
- In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
- In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight.
Reviews
I’ve had this dish from Souley Vegan more than I can count. The flavors are so good and swamp sauce – I can’t get enough of it. At first this was intimidating to make but I’m glad I did. It is amazing!