Gluten Free Vegan Chick'N | Air Fryer | B Foreal

Hey y'all I'm back with another quick and easy week night recipe that is great for the entire fam. This entire meal can be completed in less than an hour. Switch the sides up or make it exactly as pictured. Thanks as always for watching, don't forget to like, comment, and subscribe. Enjoy!

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Mashed Potatoes:
6 potatoes of your choice (peeled)
1/3 cup tbl vegan butter
1/4 cup vegan sour cream
1/2 cup non-dairy milk (use more for desired creaminess)
salt & garlic powder to taste

Use fork to poke holes in potatoes to help them cook through. Place peeled potatoes into 6qt pot, cover with water by an inch. Bring to a boil then reduce heat down to medium-low and allow to simmer until fork tender (about 20min). Drain cooked potatoes. Add remaining ingredients and mash potatoes until smooth. Taste and adjust seasonings if needed. Serve and Enjoy!

Roasted Asparagus:
1 bunch asparagus (trimmed)
1 tbl minced garlic
1 tbl lemon juice
olive oil
salt & pepper to taste

Preheat oven to 425 degrees. Place asparagus into mixing bowl, drizzle with olive oil (about 2 tbl). Toss until all spears are coated. Add in minced garlic and do an ancestor shimmy with salt and pepper. Arrange asparagus into one layer on a baking sheet. Bake 12-15 or until tender. Squeeze with lemon juice before serving. Enjoy!

Air Fryer Oyster Mushrooms:
5 bunch oyster mushrooms (rinsed and torn into bite sized pieces)

Dry Mix:
Gluten Free bread crumbs
1/4 cup gluten free flour
No Salt added Chicken Seasoning (such as Ms. Dash)
Onion Powder
Garlic Powder
Smoked Paprika

Wet Mix:
2 cups Cashew Milk (or any non-diary milk)
1 tbl apple cider vinegar

Mushroom Gravy:
Olive Oil
1/2 Yellow onion (chopped)
1 tbl garlic (minced)
8 oz mushroom (I use white button or bella)
2 tbl low sodium soy sauce (or any non-soy alternative)
1/4 cup whole wheat flour
1/2 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1 1/2 cup veggie broth

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