Vegan Teriyaki Sticky Wings and Noodles Oil-Free Refined Sugar Free
1 head of broccoli cut and steamed
8 oz. of your favorite noodles
Mushroom “Wings”
Oyster or Maitake mushrooms
HV Bread Crumbs (Check my Shorts)
½- 1 cup aquafaba OR plant milk mixed with 2 tsp ground flax
½ cup arrowroot starch
¼ cup oat flour (organic and glyphosate free)
Break mushrooms into appropriate size pieces.
Combine arrowroot and oat flour in a bowl.
One at a time, dip mushroom pieces into liquid, then flour mixture, back in the liquid, then bread crumbs. Continue until all pieces are nicely coated.
Add breaded pieces to a parchment lined baking sheet and bake 350F for 10-15 minutes or until golden brown.
Prepare Teriyaki Sauce (recipe in yesterday’s Short)
Boil noodles according to package instructions.
Remove mushrooms “wings” from the oven and brush generously with teriyaki sauce. Bake an additional 10-15 minutes.
Assemble your dish by combining your noodles, broccoli and some teriyaki sauce. Top with teriyaki mushroom “wings”. Add extra teriyaki sauce if desired.
Enjoy!
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