Plantcrazii

1. In a bowl, whisk together plant-based milk and apple cider vinegar.

2. Add smoked paprika, garlic powder, onion powder, and cayenne pepper to the wet mixture and whisk until combined.

3. In a separate bowl, combine all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, and cayenne pepper.

4. Prepare the slaw by combining shredded green cabbage, red cabbage, kale, and thinly sliced red onion in a bowl.

5. Add vegan mayonnaise, apple cider vinegar, salt, and pepper to the slaw and mix well.

6. Pull apart oyster mushrooms into smaller pieces and dip them in the wet batter, then dredge them in the dry mixture, ensuring they are fully coated.

7. Heat oil in a pot to 350°F (175°C).

8. Carefully place battered mushrooms in the hot oil and fry for 5-6 minutes until golden brown and crispy.

9. Remove fried mushrooms from oil and place them on a wire rack or paper towel-lined plate to drain excess oil.

10. In a bowl, combine gochujang sauce, honey, and oil for the hot honey sauce.

11. Add fried mushrooms to the hot honey sauce and toss until fully coated.

12. Assemble the sandwich by placing the dressed slaw on the bottom bun, followed by the hot honey oyster mushrooms, a pickle slice, vegan mayo, and the top bun.