Oyster mushrooms are lightly fried to a crisp then tossed in a savoury-sweet marmite sauce. This delicious Vegan Crispy Marmite Mushroom dish has a satisfying crunch! The best part? These only take 1 pan and 30 minutes to make!
I’ve been wanting to make more recipes with marmite, because it’s incredibly nutritious and relatively cheap in Malaysia. Although it’s not as famous as sweet & sour, you can order dishes like marmite chicken at Chinese restaurants/stalls. That’s where the inspiration for these Vegan Crispy Marmite Mushrooms came from!
What is marmite?
Marmite is made from yeast extract, and a combination of other vegetable and spice extracts. It contains lots of vitamins (like B12!) and minerals. To find out more, check out this article.
Vegan or not, if you’re looking out for more vitamin B12 sources, you have to try marmite! I feel like no one ever talks about it. Marmite has a very distinct and can sometimes be unpleasantly sharp (in my opinion) so don’t overdo it if you’re new. But cook it down into a sauce and balance it out with a little sugar… OMG SO GOOD.
This vegan crispy marmite mushroom is delicious, satisfying and a lot lighter on the stomach. I used pearl oyster mushrooms here but if you use the large kind, they really resemble pork chops.
Another super easy, 30 minute dish to give your weeknight meals a little oomph!
If you liked this recipe, here are a few dishes I know you’ll love:
- Spicy Eggplant With Minced Tofu (Vegan | Gluten-Free | 1 Pan | 30 min)
- Sarawakian Pucuk Manis Bee Hoon/马尼菜炒
- Chinese Stir Fried Glass Noodles (Vegan + Gluten-Free)
- Vegan Sweet and Sour Tofu
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Cripsy Marmite Mushroom (1 Pan | 30 min)
Ingredients
- 100 g oyster mushroom
- ⅓ + ½ cup all-purpose flour
- ⅓ cup non-dairy milk
- 1 tsp salt
- 2 garlic cloves minced
- 1 tsp ginger minced
- ½ tbsp marmite
- ½ tbsp brown sugar
- ¼ cup vegetable stock or water
- ½ tbsp cornstarch
- salt to taste
To serve
- scallions chopped
- white sesame seeds toasted
Instructions
- Mix ⅓ cup of flour, non-dairy milk and ½ tsp of salt. Whisk together the remaining flour and salt.
- Dip each oyster mushroom in the wet batter, shake off the excess liquid, then coat in the flour. Press it firmly so that the flour sticks to the mushroom.
- In a large pan over medium heat, pour enough oil to cover the surface of the pan. Once the oil is hot*, place the coated mushrooms in and fry for 4-5 minutes until golden brown. Flip and repeat on the other side. Remove from the pan and set aside.
- In the same pan, cook the garlic and ginger until fragrant. Add in the marmite, brown sugar and cornstarch dissolved in the vegetable stock/water. Stir together until the sauce becomes thick. Season with salt to taste.
- Turn off the heat and add in the fried mushrooms. Toss until everything is evenly coated.
- Garnish with scallions and toasted white sesame seeds. Serve immediately with rice and vegetable of choice. Enjoy!
Notes
