Crispy coated mushrooms with green dip and slaw recipe
 A vegan supper bursting with texture and flavour, with crunchy deep-fried mushrooms alongside a colourful autumnal slaw. 4 large Portobello mushrooms, sliced into 1cm/ ½in strips3 tbsp vegan Worcestershire sauce100g/3½oz cornflour100g/3½oz plain flour1 tbsp garlic powder2 tbsp onion powder2 tbsp sweet paprika2 tsp dried mixed herbs½ tsp dried red chilli flakes (optional)120ml/4fl oz unsweetened plain plant-based yoghurt120ml/4fl oz ice-cold sparkling water1 lemon, zest onlyvegetable oil, for fryingsea salt 4 large Portobello mushrooms, sliced into 1cm/ ½in strips 3 tbsp vegan Worcestershire sauce 100g/3½oz cornflour 100g/3½oz plain flour 1 tbsp garlic powder 2 tbsp onion powder 2 tbsp sweet paprika 2 tsp dried mixed herbs ½ tsp dried red chilli flakes (optional) 120ml/4fl oz unsweetened plain plant-based yoghurt 120ml/4fl oz ice-cold sparkling water 1 lemon, zest only vegetable oil, for frying sea salt 250g/9oz unsweetened plant-based coconut yoghurt1 lemon, juice only1 garlic clove, crushed25g/1oz fresh parsley leaves10g/⅓oz fresh mint leaves1½ tbsp tahinipinch sea salt 250g/9oz unsweetened plant-based coconut yoghurt 1 lemon, juice only 1 garlic clove, crushed 25g/1oz fresh parsley leaves 10g/⅓oz fresh mint leaves 1½ tbsp tahini pinch sea salt ¼ celeriac, peeled and grated¼ red cabbage, thinly sliced ¼ green cabbage, thinly sliced1 medium carrot, peeled and grated 2 tbsp fresh parsley, finely chopped1 tsp caraway seeds3 tbsp apple cider vinegar4 tbsp olive oil small squeeze lemon juice1 tsp Dijon mustard1 tsp tamari or soy saucepinch sea salt ¼ celeriac, peeled and grated ¼ red cabbage, thinly sliced ¼ green cabbage, thinly sliced 1 medium carrot, peeled and grated 2 tbsp fresh parsley, finely chopped 1 tsp caraway seeds 3 tbsp apple cider vinegar 4 tbsp olive oil small squeeze lemon juice 1 tsp Dijon mustard 1 tsp tamari or soy sauce pinch sea salt Method To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt.In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth.Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy.Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil.To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed.To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl.Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl. To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt. In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth. In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth. Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy. Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil. Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil. To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed. To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed. To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl. To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl. Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl.