Violife Vegan 'Chickn' Sandwich

Ingredients:

MAKES: 4 sandwiches

BROCCOLI COLESLAW:

• ½ Violife Just Like Cream Cheese Original
• 2 tsps apple cider vinegar
• 2 tsps mango chutney
• Salt and pepper
• 2 cups broccoli, in florets
• 1 red cabbage, thinly sliced
• 1 white cabbage, thinly sliced
• 1 red onion, thinly sliced
• 1 jalapeno, deseeded and thinly sliced

SRIRACHA SAUCE:

• ½ Violife Just like Cream Cheese Original
• ¼ cup sweet chili sauce
• 1 tbsp sriracha sauce
• Zest of 1 large lime, plus its juice

FOR THE MUSHROOM PATTIES:

• 1 cup oat milk
• 2 flax eggs
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 1 tbsp garlic powder
• 2 tsp paprika
• A pinch of salt
• Italian seasoning
• 8 Violife Just Like Cheddar Slices
• Vegetable oil, for frying
• 4 oyster mushrooms
• 4 burger buns, toasted
• Crisps or chips to serve

Directions:

1. To make the coleslaw, in a large bowl whisk together Violife Just like Cream cheese, vinegar, chutney and season, until combined.
2. Add broccoli, cabbage, red onion and jalapeno and toss well, until evenly coated.
3. To make the sauce whisk together the ingredients in a small bowl. Set aside.
4. To make the batter for the mushrooms, in a medium bowl whisk together oat milk, flax eggs and vinegar.
5. In a second bowl whisk together flour, garlic powder, paprika, salt and Italian seasoning.
6. In a frying pan, heat vegetable oil. Carefully dip the mushrooms into the batter and then into the flour, tossing to coat evenly on all sides. Repeat twice for each mushroom for extra crispiness.
7. When the oil is hot, fry the mushrooms two at a time for 4-7 minutes on each side. Transfer to kitchen paper to soak up any excess oil.
8. To assemble, spread a dollop of sriracha sauce on the bottom bun, top with mushroom, 2 slices Violife Just like Cheddar slices and coleslaw and top with the burger bun.
9. Serve alongside crisps or chips.