For this you will need:
Red potato - 2 small potatoes
Green beans - around 100g
Flat oyster mushroom - 4 large
Lemon - 1 slice
Parsley- 1tbs
Smoked garlic- 2 cloves
Olive oil - 2tbs
Vegetable oil - 500ml
Vegan butter - 1-2 tbs
Plant based milk -2 tbs (recommend soya milk)
Panko breadcrumbs - 3tbs
Tempura 1/2 cup
Good quality salt to season
Method
Step 1: Take your smoked garlic bulbs and drizzle with olive oil and place in the oven on 180 degrees for around 10 minutes - (until it softens)
Step 2: Prepare your mash - peel your red potato’s and cut them into CM chunks cover with around 500ml of water and place then into a sauce pan with a pinch of salt, cook until completely soft (around 15 mins)
Step 3: Prepare your oil - place your vegetable oil into a wok and start to heat this up on a medium light
Step 4: Mix your tempura - take 1/2 a cup of tempura flour and slowly add around 1 cup of water (add slowly to make sure you don't over water - you’re looking for a pancake mixture consistency)
Step 5: Pour your breadcrumbs onto a plate
Step 6: Take your oyster mushrooms and hold them together - option to make slices into the ends to jigsaw them together - dip them into the tempura, then cover in breadcrumbs this should allowed you to bind them together making your ‘schnitzel’ shape
Step 7: Transfer into your hot oil and fry until golden brown, keep turning so that it gets golden on each side
Step 8: Prepare your mash - drain your potatoes and start to mash them, add your vegan butter + 2tbs of plant based milk and season to taste
Step 9: Prepare your oil, take 1 tbs of olive oil and mash into this 1 clove of your smoked garlic, 1 tbs of fresh parsley and salt to season
Step 10: Place your green beans into a griddle pan and drizzle with your homemade oil around 3-5 minutes (they will slightly start to brown)
Step 11: Place your mash onto the plate first, added your schnitzel and then your green beans - drizzle again with your oil and finish off with a slice of lemon