Vegan Chicken Sandwich (Fried & Crispy)

Make the honey mustard dressing by pouring the agave, dijon mustard, mayonnaise into a small bowl or ramekin. Add a pinch of salt and whisk to combine and set aside
Using a mandolin or sharp knife, thinly slice the red cabbage, green cabbage and carrots. Slice the green onion, finely chop the parsley and add all of the ingredients to a large salad bowl
Add the olive oil, lemon juice and salt and toss to combine the slaw. Taste for seasoning
In a large bowl add the flour and all the spices for the batter and mix together
Remove ¼ cup of the seasoned flour mixture and place in a separate bowl with ½ cup of water and stir together to make the wet batter
In batches, dip the oyster mushrooms in the wet batter, then into the flour mixture to fully coat them. Repeat this step to double coat them for extra crunch
Heat the oil in a small pot over a medium-high heat. Add a pinch of the flour batter to the heat, if its bubbling then it's ready!
Carefully drop in the oyster mushrooms to the hot oil and fry for a few minutes on each side until golden brown and crispy. Place them on paper towels to remove the excess oil
Toast burger buns face down on a frying pan then assemble the sandwich with the slaw followed by the fried mushroom, pickles then a good drizzle of the honey mustard dressing and enjoy your crispy Vegan Sandwich!