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.
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!
- oyster mushrooms
- cornstarch
- seasoned breadcrumbs
- sunflower oil
- flour tortillas
- hoisin sauce, diluted with water
- green onions
- 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.
RECIPE BY: Veg (Pinoy) from around the world: Marla Zarris Zapanta – Canada
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Just email us at astigvegan@gmail.com
That looks absolutely mouthwatering! Just when I think I’m so clever, someone shows me a truly creative recipe. Thanks for sharing!
I compare cooking vegan to being a magician, except it’s magic you can eat
That looks so delicious! I’m a huge fan of dishes with fungi…mmm, I’m so hungry now.