How to Make Vegan ‘Chicken’ Skewers with Lion’s Mane
These Lion’s Mane Vegan Chicken Skewers are a delicious, plant-based twist on classic skewers, featuring tender Lion’s Mane mushrooms seasoned with smoky chipotle and a unique passion fruit spice mix. Perfect for grilling or pan-frying, each skewer is coated in a crisp batter and served with garnishes that elevate every bite. This recipe highlights my love for mushrooms and showcases a creation from my cookbook, MMM: Marzi's Mushroom Masterpieces, filled with 75 vegan-friendly recipes to inspire your plant-based cooking adventures.
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.
Video
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.