Prep & Coat the Lion's Mane Mushrooms:

• Cut the lion's mane mushrooms into nugget-sized pieces. While I prefer not to wash my lion's mane mushrooms, you can clean them using a damp paper towel if desired.
• In a bowl, beat the eggs and add your spices (salt, pepper, sumac). In another bowl, prepare the breadcrumbs.
• Coat the Mushrooms: Dip each mushroom piece into the egg mixture, then roll them in the breadcrumb mixture until evenly coated.

Cook the Vegan Chicken Nuggets (choose one method):


Oven Method:

• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
• Place the coated mushrooms on the baking sheet and bake for 20 minutes, or until they are evenly browned and crispy.

Air-Fryer Method:

• Preheat your air fryer to 370°F (188°C).
• Air-fry the nuggets in a single layer for 8 minutes. Flip, spray with more oil to cover any dry spots, and air-fry for another 4–8 minutes, until they are evenly browned and crispy.

Frying Method:

• In a large skillet, heat about ½ inch of oil. To test if the oil is ready, drop a small piece into the oil. If it bubbles, the oil is hot enough.
• Working in batches, carefully place the nuggets into the oil in a single layer. Fry for a couple of minutes per side until golden, then flip and fry for a couple of minutes more. Drain on a paper towel-lined plate.

Serve:

• Enjoy your vegan chicken nuggets with your favorite dipping sauce. I recommend a homemade tomato sauce made with sun-dried tomatoes, fresh herbs, and spices.
• For a complete meal, serve with air-fried potatoes and butternut squash for a healthier take on the classic "chicken and fries."