Ingredients:

600g mushrooms, cut into large chunks

For the batter:

2 tbsp Condito The Green Line Mayo Vegan Sauce

2 cups all-purpose flour

1 tbsp BBQ spice mix

Salt and pepper, to taste

2 tbsp nutritional yeast

1½ cups almond milk

A splash of lemon juice

For the coating:

2 cups all-purpose flour

2 tbsp nutritional yeast

2 tbsp paprika

For serving:

Condito The Green Line Mayo Vegan Sauce

Dried oregano

Instructions:

 In a bowl, mix the Mayo Vegan Sauce, flour, BBQ spices, salt, pepper, nutritional yeast, almond milk, and lemon juice until you have a smooth batter.

 In another bowl, combine the flour, nutritional yeast, and paprika.

Heat oil in a pot or deep pan to 170°C. Dip each mushroom piece first into the batter, then coat in the dry mixture. Fry for about 3 minutes on each side until golden and crispy.

Place the fried mushrooms on paper towels to absorb excess oil. Sprinkle with dried oregano and serve with Mayo Vegan Sauce on the side.