Lion’s Mane Vegan Chicken Skewers
If you love plant-based cooking, Lion’s Mane mushrooms are a unique and flavorful ingredient that’s perfect for recreating meaty dishes like skewers. Known for their distinct, tender texture, Lion’s Mane mushrooms are a great substitute for chicken, thanks to their ability to absorb seasonings beautifully while maintaining a satisfying bite. Plus, they’re packed with bioactive compounds that may support immune health and cognitive function.
My fascination with mushrooms inspired me to explore their versatility in vegan recipes. From this passion came my cookbook, MMM: Marzi’s Mushroom Masterpieces, featuring 75 vegan-friendly recipes. It’s a collection that celebrates mushrooms in all their diverse and delicious forms, from savory appetizers to hearty mains.
Today’s recipe, Lion’s Mane Vegan Chicken Skewers, is a perfect example of how mushrooms can be transformed into a satisfying, plant-based alternative to meat. Let’s dive into the recipe!
Ingredients you need for this recipe:
For the Mushrooms
- 1 lb fresh Lion’s Mane mushrooms
- 1 tbsp sugar
- 5 cups water (for boiling)
- 2 tbsp all-purpose flour
- 3 tbsp water (for batter)
- 3 tbsp olive oil (for frying)
For the Spice Mix
- ½ tbsp cumin seeds
- 1 tbsp cumin powder (plus extra for topping)
- 1 tsp chipotle pepper powder (or substitute with chili powder)
- 1 tbsp sesame seeds
- ½ tsp smoked sweet paprika
- ½ tsp salt (plus extra for topping)
- 1 tsp passion fruit spice mix (optional, or use sumac)
For Garnish
- Scallion
- Sesame seeds
Instructions:
Step 1: Prepare the Mushrooms
Fresh Lion’s Mane mushrooms need minimal prep. Gently clean them with a brush, removing any tough stems if necessary. Tear the mushrooms into large, bite-sized pieces—keeping them larger makes it easier to skewer them later.
- Bring 5 cups of water to a boil in a large pot, adding 1 tablespoon of sugar. This will subtly enhance the mushrooms’ natural flavor.
- Add the mushrooms to the boiling water and cook for 3-5 minutes, until just slightly tender. If your mushrooms are smaller, reduce the cooking time slightly.
- Option: Let the mushrooms cool naturally instead of rinsing them. If you do rinse, be sure to gently squeeze out any excess moisture. Set the mushrooms aside in a bowl.
Step 2: Season the Mushrooms
- In a small bowl, combine cumin seeds, cumin powder, chipotle pepper powder, salt, smoked paprika, and the optional passion fruit spice mix or sumac.
- Rub this spice mix thoroughly over the mushrooms, ensuring they’re evenly coated.
Step 3: Prepare the Batter and Coat the Mushrooms
- In another small bowl, whisk together the flour and 3 tablespoons of water to create a thin batter.
- Add the seasoned mushrooms to the batter, mixing gently until each piece is well-coated. Finally, sprinkle in 1 tablespoon of sesame seeds for added crunch.
Step 4: Assemble the Skewers
- Thread 2-3 pieces of coated mushrooms onto each skewer, repeating until all mushrooms are skewered. You should have about 8 skewers.
Step 5: Fry the Skewers
- Heat a large shallow pan over medium-low heat and add a thin layer of olive oil to coat the bottom.
- Place the skewers in the hot oil, frying each side until golden brown and crispy, about 10 minutes. Turn the skewers occasionally to cook evenly.
Step 6: Finishing Touches
- In a small bowl, combine 1 tablespoon of cumin powder, chili powder, and ¼ teaspoon of salt.
- Sprinkle this mixture over the cooked mushrooms before serving. Tip: If your dipping sauce is particularly salty or spicy, you may want to reduce the amount of salt and pepper in the final seasoning.
- Garnish with sliced scallions and an extra sprinkle of sesame seeds. Serve the skewers on their own, or pair them with spicy kimchi or a refreshing cucumber salad marinated in soy sauce.
Tips for Success
- Letting Mushrooms Cool: Allowing mushrooms to cool naturally instead of rinsing keeps them slightly firmer and avoids any excess moisture.
- Adjust Seasoning: Since the final seasoning adds an extra layer of flavor, consider adjusting salt levels based on your choice of dipping sauce.
- Tearing Instead of Cutting: Tearing the mushrooms by hand helps keep their natural texture intact for a better bite.
- Serve with a Dipping Sauce: These skewers pair wonderfully with a spicy mayo or a tangy tahini sauce for extra flavor.
- Smoky Flavor: I love using ground chipotle pepper in this recipe and many others because of its smoky, rich flavor.
- Passion Fruit Spice Mix: This spice mix is one of my creations from 50 Passion Fruit Recipes from Marzi’s Garden. Growing my own passion fruits, I’ve come up with many recipes, but this spice mix might be a unique twist! To make it, I start by straining excess juice from the passion fruit pulp, then dehydrate the pulp until fully dried. Once ground into a fine powder, I mix it with ground ginger, cumin, sumac, salt, and cayenne pepper for a tangy, spicy blend that’s perfect for adding depth to many dishes.
Why Mushrooms?
My love for mushrooms goes beyond their delicious flavor. These versatile ingredients bring out unique textures and flavors in vegan dishes, making them a fantastic plant-based alternative to meat. Inspired by this versatility, I wrote MMM: Marzi’s Mushroom Masterpieces, a collection of 75 vegan-friendly recipes showcasing mushrooms as the star ingredient. Whether you’re a seasoned cook or just starting out, these recipes are designed to make plant-based cooking approachable and flavorful.
Try these Lion’s Mane Vegan Chicken Skewers and see how mushrooms can transform any dish into a hearty, satisfying meal!
How to Make Vegan ‘Chicken’ Skewers with Lion’s Mane
Equipment
Ingredients
For the Mushrooms
- 1 lb fresh Lion’s Mane mushrooms
- 1 tbsp sugar
- 5 cups water for boiling
- 2 tbsp all-purpose flour
- 3 tbsp water for batter
- 3 tbsp olive oil for frying
For the Spice Mix
- ½ tbsp cumin seeds
- 1 tbsp cumin powder plus extra for topping
- 1 tsp chipotle pepper powder or substitute with chili powder
- 1 tbsp sesame seeds
- ½ tsp smoked sweet paprika
- ½ tsp salt plus extra for topping
- 1 tsp passion fruit spice mix optional, or use sumac
For Garnish
- Scallion
- Sesame seeds
Instructions
Prepare the Mushrooms
- Fresh Lion’s Mane mushrooms need minimal prep. Gently clean them with a brush, removing any tough stems if necessary. Tear the mushrooms into large, bite-sized pieces—keeping them larger makes it easier to skewer them later.
- Bring 5 cups of water to a boil in a large pot, adding 1 tablespoon of sugar. This will subtly enhance the mushrooms’ natural flavor.
- Add the mushrooms to the boiling water and cook for 3-5 minutes, until just slightly tender. If your mushrooms are smaller, reduce the cooking time slightly.
- Option: Let the mushrooms cool naturally instead of rinsing them. If you do rinse, be sure to gently squeeze out any excess moisture. Set the mushrooms aside in a bowl.
Season the Mushrooms
- In a small bowl, combine cumin seeds, cumin powder, chipotle pepper powder, salt, smoked paprika, and the optional passion fruit spice mix or sumac.
- Rub this spice mix thoroughly over the mushrooms, ensuring they’re evenly coated.
Prepare the Batter and Coat the Mushrooms
- In another small bowl, whisk together the flour and 3 tablespoons of water to create a thin batter.
- Add the seasoned mushrooms to the batter, mixing gently until each piece is well-coated. Finally, sprinkle in 1 tablespoon of sesame seeds for added crunch.
Assemble the Skewers
- Thread 2-3 pieces of coated mushrooms onto each skewer, repeating until all mushrooms are skewered. You should have about 8 skewers.
Fry the Skewers
- Heat a large shallow pan over medium-low heat and add a thin layer of olive oil to coat the bottom.
- Place the skewers in the hot oil, frying each side until golden brown and crispy, about 10 minutes. Turn the skewers occasionally to cook evenly.
Finishing Touches
- In a small bowl, combine 1 tablespoon of cumin powder, chili powder, and ¼ teaspoon of salt.
- Sprinkle this mixture over the cooked mushrooms before serving. Tip: If your dipping sauce is particularly salty or spicy, you may want to reduce the amount of salt and pepper in the final seasoning.
- Garnish with sliced scallions and an extra sprinkle of sesame seeds. Serve the skewers on their own, or pair them with spicy kimchi or a refreshing cucumber salad marinated in soy sauce.
Notes
- Letting Mushrooms Cool: Allowing mushrooms to cool naturally instead of rinsing keeps them slightly firmer and avoids any excess moisture.
- Adjust Seasoning: Since the final seasoning adds an extra layer of flavor, consider adjusting salt levels based on your choice of dipping sauce.
- Tearing Instead of Cutting: Tearing the mushrooms by hand helps keep their natural texture intact for a better bite.
- Serve with a Dipping Sauce: These skewers pair wonderfully with a spicy mayo or a tangy tahini sauce for extra flavor.
- Smoky Flavor: I love using ground chipotle pepper in this recipe and many others because of its smoky, rich flavor.
- Passion Fruit Spice Mix: This spice mix is one of my creations from 50 Passion Fruit Recipes from Marzi’s Garden. Growing my own passion fruits, I’ve come up with many recipes, but this spice mix might be a unique twist! To make it, I start by straining excess juice from the passion fruit pulp, then dehydrate the pulp until fully dried. Once ground into a fine powder, I mix it with ground ginger, cumin, sumac, salt, and cayenne pepper for a tangy, spicy blend that’s perfect for adding depth to many dishes.
If you like vegan recipes, you should check out my other mushroom recipe: Lion’s Mane Mushroom Steaks with Creamy Polenta and Buttery Sage Pan Sauce. Easy Trumpet Mushroom & Leek Soup . Chicken Nuggets Made with Lion’s Mane Mushrooms
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
Disclosure: This post may contain affiliate links to products (including Amazon). I’ll earn a small commission if you make a purchase through my link, at no additional cost to you! Regardless, I only link to products that I personally use on our homestead or believe in.
