Pritchon- Veganized!

I’m proud to feature another easy, delicious recipe from guest blogger, Marla Zarris Zapanta. This time, Marla shows us how to veganize “Pritchon” or fried roasted pig.
 

VEGAN PRITCHON

by Marla Zarris Zapanta
 
Inspired by Malou Nievera’s mouth-watering recipe for ‘Pritchon’ on her blog, Skip To Malou, and craving something crispy, I was determined to create a vegan version.

I often use mushrooms as a meat substitute since transitioning to a plant-based diet. I replaced the lechon kawali (roast pork) in Malou’s original recipe with crispy oyster mushrooms. I learned to make the mushroom ‘chicharon‘ from AstigVegan, of course. If it’s true that you are what you eat, it won’t be long before I turn into a mushroom.

The recipe is as easy as can be. The results, delicious!

 
Ingredients:
  • oyster mushrooms
  • cornstarch
  • seasoned breadcrumbs
  • sunflower oil
  • flour tortillas
  • hoisin sauce, diluted with water
  • green onions
Directions:
  • Coat oyster mushrooms in combination of cornstarch and seasoned breadcrumbs.
  • Fry mushrooms in high heat quickly in oil. Let cool.
  • Assemble the wrap by layering the mushrooms, green onions and hoisin sauce on the tortilla.
  • Wrap tightly.
  • Bite. Drool. Bite.
You can make crispy mushrooms a day or two in advance, and store them in the fridge. Toast or broil in a single layer in the oven just before serving. The mushrooms will be just as crispy and delicious as the day you made them.
 
 
 
RECIPE BY: Veg (Pinoy) from around the world: Marla Zarris Zapanta – Canada

 

Mother of 2 teens. Bikram yogi. Shopper. Movie/tv/celeb watcher. Now, proudly veg(etari)an.

 
 
 

To see other guest posts, click here
 
 

=========================================

TJ & RG at AstigVegan would love to hear your own unique veg adventures to share with our readers.

 

Whether it be with an essay, photo, video, recipe, we’re excited to feature you!

 

Just email us at astigvegan@gmail.com

 
 

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