Step 1

First make your Remoulade by adding the vegan mayo, mustard, hot sauce, vegan Worcestershire, crushed garlic, lemon juice, cajun seasoning, fresh parsley to a bowl and mix thoroughly.

Step 2

Boil your king trumpet mushrooms in spring water for 20 mins. Drain and let cool. Cut a triangular shaped piece out of the base of the mushroom to mimic the shape of shrimp then cut into 1/4 inch slices. Pat mushrooms dry with a paper towel and then add them to a bowl. Add 2 tsp of cajun seasoning, 2 tsp of oceans essence by Kendospice, 1 tbs of flour and mix until evenly coated.

Step 3

Make you your dry batter by adding 1/2-1 cup of your favorite vegan friendly fish batter (I use Andys) to a shallow bowl and add 1 tbs of oceans essence by kendospice.

Step 4

Make your butter milk by adding 1/2 cup of unsweetened Plantbased milk to a bowl with 1 tbs of fresh lemon juice and 1 tbs of hot sauce.

Step 5

Dip your mushroom slices into the butter milk then into the dry batter making sure that they are fully coated. Heat about 1 inch of avocado oil in a cast iron skillet over medium heat. Once the oil is hot add a few mushrooms making sure not to over crowd the skillet. Fry until golden brown on beachside.

Step 6

Assembly:

Step 1

Toast the inside of your bread in a skillet with butter for extra flavor and texture. Spread your remoulade over the bottom piece of bread, add micro greens, sliced tomatoes, fried mushroom “shrimp”, drizzle a little more remoulade over the mushrooms and dig in.