Vegan Roasted “Chicken” w/ Oyster Mushrooms

Have you ever made a Vegan Chicken? This recipe is easy and flavourful!

Have you ever made a Vegan Chicken? This recipe is easy and flavourful!

But I love this song (both artists are so talented) and if you have TikTok, then you probably saw this young man on your fyp. He wants to take you to Paris and make you forget about your ex…Well well well, it either sounds like a great recipe for a healthy relationship or a toxic one, right? But you know what’s not toxic? This Vegan Roasted “Chicken” w/ Oyster Mushrooms ;-)

Check out my REEL on how I did!

Crispy goodness!

Crispy goodness!

This looks like the real deal and almost taste like it too. The meatyness of the oyster mushrooms and crispy rice paper really give it that texture. Also, when seasoned with the five spice powder it almost feels like you're eating chicken. Try it out and let me know what you think!

Vegan Roasted “Chicken” w/ Oyster Mushrooms

  • Prep: 10 min
  • Total: 35 min

  • Vegetables


- 150 gr oyster mushrooms
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp five spice powder
- salt & pepper to taste

For wrapping the mushrooms:
- Rice Paper
- 3-4 tbsp oil for frying

For the glaze:
- 2 tbsp soy sauce/tamari
- 1 tbsp honey or vegan honey

For garnish:
- spring onions (finely sliced)
- sesame seeds (toasted)

N.B: This recipe is inspired by Woon Heng


1. Boil the oyster mushrooms for less than 30 seconds in boiling water.

2. Place them on some kitchen towel paper and pat them dry. Then season the mushrooms with five spice, garlic and onion powder and salt & pepper to taste.

3. Wrap the seasoned oyster mushrooms in Rice Paper (you soak these in some water first) and repeat this process. Shape them into a chicken breast shape and shallow fry them in oil on some medium heat until all sides are crispy. This takes about 5-7 minutes. Take them out and leave them on some kitchen towel paper.

4. In the meantime prep the glaze and then cut the vegan roast chicken into pieces. Place them on a plate and drizzle with the glaze. Garnish with some spring onions and toasted sesame seeds.

- Serve over noodles, rice or eat it as it is.
- Want some dried vegan “chicken” then shred the oyster mushroom and season it with the spices. Cook in a pan with a bit of oil until you have a dry and crispy texture. I like to eat this over rice or in a wrap.

If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!