Peach Chipotle Fried Mushroom Wrap

Today is National Fried Chicken Day and I wanted to create something delicious that we vegans can rock with. This peach chipotle fried oyster mushroom is straight fire with a sweet, smokey, hot, savory, and crispy bite. I used spelt flour for this batter and added some extra heat to the wet batter by adding blended chipotle peppers in adobo sauce. I stashed some of these nuggets to reheat later, and the rest we enjoyed in a wrap with purple lettuce, red bell peppers, sliced avocados, and drizzled with chipotle sauce. Straight fire!

The recipe for the peach chipotle sauce is below. You can find this full recipe on The Turnip Vegan Recipe Club with over 100+ Turnip Vegan recipes.

Peach Chipotle Sauce

3 small ripe peaches
3 Tbsp rice wine vinegar
1/4 cup agave syrup
1/4 cup coconut oil or vegan butter
1/4 cup chipotle peppers in adobo sauce
1 Tbsp minced garlic
2 tsp minced onions
1 tsp smoked paprika
1/2 tsp coriander
1/8 tsp cinnamon
2 tsp cumin powder
Salt & Pepper to taste

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