February 22, 2020


  • Author: Wicked Healthy



  1. Preheat oven to 200c/400 fan.
  2. Slice mushrooms lengthwise into strips about ¼ inch thick and soak in a bowl of hot water for 5 minutes, to loosen them up.
  3. Strain and marinade in garlic, soy sauce, Sesame Togarashi, salt and pepper in a bowl. Stir and set to cool for 10 minutes (until pliable).
  4. Fold mushroom slice and thread onto skewer, alternating folds, until you have 4 folded mushrooms per skewer. Repeat using all mushrooms.
  5. Heat a cast-iron pan on a medium-high heat, when it’s hot, swirl oil in the pan to coat the bottom. Then sear skewers on each side, until golden brown on each side. Add Sesame Togarashi seasoning, salt, and pepper while cooking. Adding more seasoning with every turn.
  6. Once golden brown and crispy on the outside, turn off the heat and transfer to a parchment-lined baking sheet, drizzle Teriyaki Sauce over each skewer.
  7. Secure the top of each skewer with 2 slices of green onion and a chili pepper, then cook in oven for 15 minutes.
  8. Remove from oven, set aside and sprinkle black and white sesame seeds on top.
  9. Serve and enjoy!


More of a Satay Sauce fan? Find our Satay Skewer recipe here.
In the UK and want to find our Wicked Kitchen sauces and spices? Check here.

February 21, 2020


  • Author: Wicked Healthy


Serve with our Roast Vegetable Centrepiece board.


  1. Preheat oven to 200c (fan) 400 (convection).
  2. Lightly coat both cabbages with oil (use your hands) dust BBQ spice to cover entire outer cabbage. Place in dutch oven and cover. Cook in oven between 45-60 minutes.
  3. Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl.
  4. Heat medium size skillet on med-high heat until hot.
  5. Add little oil, add mushroom shreds. Cook for 10-15 minutes, until the edges begin to crisp.
  6. Season with Sesame Togarashi and Sage, Onion, Garlic seasoning. Stir through and pop in the oven for 10-15 minutes. Remove from oven when done and Transfer mushrooms to a bowl and mix in Teriyaki Sauce. Place mushrooms on one half of a parchment-lined baking sheet.
  7. Carefully remove cabbage from oven after 45 mins, remove lid and pop back in the oven for 10 more minutes. Remove cabbages from dutch oven and cut into inch-thick steaks and place beside pulled mushrooms on baking sheet. Lather BBQ sauce over the cabbage steaks.
  8. Re-heat tray for 10 minutes before serving.
  9. Serve up with our Wicked Veg Board and a little fresh Coriander.


Want finer shreds, like pulled pork/beef? Shred with fork all the way through, then rip apart with hands. Want larger Chicken/Turkey shreds? Shred on the outside, tear off the cap and pull apart larger pieces with your hands.

Shop the Wicked Kitchen range, available at Tesco UK. Locate your nearest store HERE.

February 19, 2020

Hot Agave Chick’n Sandwich

  • Author: School Night Vegan
  • Yield: 4 servings 1x


For the Hot Agave

  • 190 mL water
  • 150 g agave syrup
  • 23 medium heat chillis

For the Chick’n Strips

  • 5 king oyster mushrooms

For the Batter

  • 140 mL soy milk
  • 1 t apple cider vinegar
  • 100 g plain white flour
  • 1 ½ t fine sea salt
  • ½ t ground black pepper
  • 2 t Old Bay seasoning
  • 1 t dried thyme
  • Vegetable oil for frying

For the House Sauce

  • 45 T vegan mayonnaise
  • 1 t sriracha
  • 1 T gherkin juice
  • ½ t liquid smoke

For Serving

  • 4 soft white bread buns
  • Sliced pickles/gherkins
  • 5 sprigs of fresh thyme
  • 1 T flaky sea salt


To Make the Hot Agave

  1. In a medium saucepan, combine the water and agave. Slice each of the chillis in half length-ways and add to the saucepan. Place over a medium heat and bring to the boil. Once boiling, reduce the heat to medium/low and allow to simmer for around 10 minutes, stirring occasionally, or until the mixture has reduced in volume by around ¾.
  2. Once reduced, remove from the heat and sieve out the chillis and any loose seeds. Allow the agave to cool completely to room temperature.

To Make the Chick’n Strips

  1. Remove the tops and bottoms of the king oyster mushrooms. Reserve for another recipe.
  2. Score a cross into the bottom of each mushroom stem and use it to pull the mushroom apart into four lengths. Repeat with all the mushrooms. Set aside.

To Make the Batter

  1. In a medium bowl mix together the soy milk and the apple cider vinegar. Set aside to thicken.
  2. In a second medium bowl, mix together the flour, salt, pepper, Oold Bbay seasoning and dried thyme. Set aside.
  3. Fill a medium, high-sided saucepan about 2-3 inches full with the vegetable oil. Place over a medium heat and, using a probe thermometer, bring the oil to around 170c. If you don’t have a probe thermometer, just test with a small amount of batter. If the batter sizzles immediately when it hits the oil, then you’re ready to fry.

To Fry

  1. Working with one strip at a time, coat the mushrooms in the flour mixture, followed by the soy milk mixture and back to the flour mixture. Once well coated, carefully place the mushroom into the hot oil. Fry the mushrooms in batches of no more than three.
  2. Once browned and crispy (around 3 minutes) remove the mushrooms from the oil using a spider or slotted spoon and place on a plate lined with kitchen towel. Repeat with all of the mushrooms.

To Make the House Sauce

  1. In a small bowl, mix together the ingredients for the House Sauce. Set aside.

To Serve

  1. While still hot, use a pastry brush to glaze each chick’n strip with the hot agave.
  2. Split open the bread rolls and spread a little house sauce on each side.
  3. Fill each bread roll with fried chick’n strips and sliced gherkins, before sprinkling with salt and fresh thyme.
  4. Top with a little more house sauce before serving.


There are a fair few steps to the process, so here’s a quick break down with pics to help you out.

The Hot Agave

The aim here is to infuse the agave syrup with a mild kick of spice. First, you mix the water and agave together in a saucepan, before adding the chillis. You then need to bring to a boil over medium heat to really infuse that chili kick. The steam which comes off will have a bit of chili heat to it as well, so be sure to have your extractor on for this one. Once the mixture is nice and reduced, sieve out the chillis and leave to cool.

vegan chicken sandwich recipe

The Mushrooms

We won’t be using the top or tough bottom of the king oyster mushrooms, so you can slice these off and reserve them for another recipe. It makes life easier when pulling the mushrooms apart to score a cross into one end of the mushroom. That way, when the mushroom breaks apart, it’s guaranteed to break into quarters.
Once you’ve broken all your mushrooms into strips, set them aside.

vegan chicken sandwich recipe vegan chicken sandwich recipe

The Batter

This is a two-part batter, so you’ll need two medium bowls. One will contain your “buttermilk” mixture (made from soy milk and apple cider vinegar) and the other will contain your dry flour mixture. Heat up some neutral oil in a saucepan or deep fryer. If you have a probe thermometer, you’re aiming for 170c. Once your oil is hot, roll a strip of mushroom in the flour mixture before dropping in the “buttermilk” and then back into the flour. It’s now ready for frying. Be sure to fry in batches of no more than three as you’ll reduce the temperature of the oil too much and your strips won’t brown.

vegan chicken sandwich recipe vegan chicken sandwich recipe


Using a pastry brush, glaze each of the strips with a little of the hot agave. Sprinkle with some fresh thyme and a little flaky sea salt. You can serve these guys however you’d like – on a platter with some gherkins and plenty of hot sauce, or in a soft white bun with some house sauce. The house sauce couldn’t be easier – just mix together the vegan mayo, sriracha, gherkin juice, and liquid smoke.

vegan chicken sandwich recipe

Baked Alternative

These guys also work really well baked, with just a few tweaks. Instead of the flour in your batter mixture, use 200g of very stale bread (ideally sourdough). Place the bread in the cup of a high-speed blender or food processor and blitz to fine crumbs. Stir in the salt and spices. Roll the mushroom strips in the “buttermilk” mixture first, then in the bread crumbs before placing on the wire rack of a grill tray. Bake at 180c for 30-40 minutes or until crispy and golden brown.

vegan chicken sandwich recipe

February 18, 2020

Making Mushrooms Meaty with Gaz Oakley

We took the Cluster Browns to Gaz’s place (aka the Avant Garde Vegan) for some pan pressing action! We absolutely love what Gaz is up to and his Cola BBQ Sauce was the perfect accompaniment for our crispy and tender mushroom steaks, with a fresh slaw on the side for some added crunch. A pleasure to collab with such a legend who’s making big waves in the vegan movement! Big thanks to Gaz and the whole crew for making this happen!

Open those windows, we’re getting smoking in the kitchen today!

Grab the ingredients list over on Gaz’s website here: Cola BBQ Meaty Mushroom Steaks

Want some more ‘shroom action?

Mushroom Mania! Our most popular mushroom videos!

Mushroom Mania YouTube Video Playlist

Vegan BBQ Mushroom Steaks:

Gameday Sandwich:

To find more of Gaz’s recipes, head to his YouTube here: Gaz’s YouTube Channel

Live in the UK? Go grab your Cluster Brown mushrooms at Tesco HERE. Be sure to tag us in any photos you take of your mushroom steaks #wickedhealthy!

February 17, 2020


Welcome to MUSHROOM WEEK! A week-long Mushroom extravaganza, where we will be posting a new and exciting way to cook with mushrooms on the blog every day this week.

If you know us here at Wicked, you know we have a thing for the mighty King Oyster Mushroom, also known as the ‘Eryngii’! On our quest to make mushrooms the new meat, we’ve summarised our top 3 go-to uses for this wonderful ‘shroom. Think of these as the basic techniques to keep in your arsenal – feel free to dream up new flavour combinations and ideas, but if you need that little bit of extra support, keep checking back this week! Not only will we be bringing you our best King Oyster ‘shrooms, but we’ll also showcase some magical dishes you can whip up with Cluster Browns too.

Technique 1: Scallops

Who says you can’t re-create your favourite seafood dishes when you choose the plant-based way? With a similar ‘mouth-feel’ and composition, King Oyster medallions, when scored and fried, are a 10/10 cruelty-free alternative to the scallop!

Vegan King Oyster Scallops

Technique 2: Skewers

Stick ‘em up! It’s so simple to make your own meaty skewers out of these versatile mushrooms, a few steps and you’re done!

King Satay Skewers

Technique 3: Shreds

Tender, saucy, crispy! 3 words to describe the delicious shredded “pulled” texture that you can re-create with King Oyster ‘shrooms! Getting creative with these shreds is key. Throw them in a sandwich, pile up with your roast, or toss into a faux chicken noodle soup.

Pulled “Pork” Sandwich

Now you know the basics! Which will you try first? We’re big here on advocating for a diet that causes no harm to animals and are thrilled that ‘shrooms can mimic so many textures that people are used to from a non-vegan diet. Times are changing and so must we! So stay tuned this week to discover the rest of the magic we’ll be creating with our favourite fungi!

For the UK folk, you can grab these shrooms at Tesco stores throughout the country – check this handy store finder: TESCO Store Finder. If you live further afield, check your local farmer’s markets and Asian stores!

Want more cooking know-how and to help the animals of Australia? Check out cookwickedhealthy.com for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.