Vegan Shredded Chicken
This is the easiest vegan shredded chicken ever. Seriously, you need only ONE ingredient! This “vegan chicken” recipe is 100% plant-based, gluten-free and soy-free with endless marinade and seasoning possibilities.
Servings 4 servings
Vegan shredded "chicken"
- 14 oz Oyster mushroom not king oyster, but regular
- ¼ cup Homemade Buffalo Sauce see ingredients below
Homemade Buffalo Sauce (other marinade ides in the Notes below)
Making vegan shredded chicken
Gently wash any dirt off of them by using a colander or a sieve. Dry them with a paper towel or clean kitchen cloth. Do not peel them.
Then cut each of them into two parts 1) stem and 2) cap. Tear the cap into small shreds with your hands. The horizontal gills/lamellae of the mushrooms will be your guide. If the stem is soft enough you can shred them as well. The goal is to have thin strips of mushrooms that are uneven and not cut clean.
Take a large bowl and add the mushroom strips. Use your favorite marinade and spice mix and gently cover them thoroughly using a spatula. (Marinade and serving suggestions in the Notes and above the recipe.)
Pre-heat oven to 425 Fahrenheit (220 degrees Celsius) and baked them for 20 minutes. Use it in your favorite recipe.
Here are some recommendation for marinade and spice mix depending on what you want to pair your vegan shredded chicken with:
Serving: 1serving | Calories: 90kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 1542mg | Potassium: 470mg | Fiber: 3g | Sugar: 4g | Vitamin A: 79IU | Calcium: 10mg | Iron: 2mg