1. Cut the stems off 200g/7oz of oyster mushrooms *You can use both the stems and tops of the mushrooms, however, to make it resemble calamari we sliced the tops into tube shapes.

2. In a small mixing bowl, combine 1 cup soy milk with the juice from ½ a lime. In a larger mixing bowl, combine 1 cup breadcrumbs, ¼ cup cornflour, 1 tbsp garlic powder, 1 tsp salt flakes and 1 tsp black pepper.

3. Dip the mushroom (1 piece at a time) into the milk mixture, remove it and place into the crumb mixture, making sure to coat it evenly. Repeat with the remaining pieces.

4. Add 2 tbsp of sunflower oil to a frying pan and wait for it to heat up. Once hot, place mushrooms on the pan and fry on each side for 4 minutes, until golden brown. Remove from heat.

5. To make the tartare dipping sauce add ¼ cup vegan mayonnaise, the juice from ½ a lime, 1 tbsp capers and 1 tbsp fresh dill into a small bowl and combine.

Per Serve
Calories: 325kcal/1350kJ
Protein: 7g
Carbohydrates: 17g
Fat: 18g

Ve – Vegan
DF – Dairy Free
NF – Nut Free

Anti-inflammatory

Mushrooms (technically a fungi and not a vegetable!) are a great addition to your diet as they are abundant with anti-inflammatory properties. The antioxidants within mushrooms help keep your immune cells functioning and help the fighter cells that defeat foreign substances (like germs) within you. When these substances aren’t destroyed they can build up inflammation and cause serious illness.