Craving orange chicken? Try this recipe for spicy vegan orange-glazed mushrooms. Though it isn’t texturally similar to chicken, this vegan mushroom recipe is so satisfying and easy to prepare!
If you know me, you know I’m a huge mushroom fiend. Even before I started eating more plant-forward meals, mushrooms were always my go-to. My mom used to make a mushroom and steak dish and I’d pick out all the mushrooms before anyone else could even have them. I’ve always, always ordered mushrooms on my pizza. Basically, any meal is made better with mushrooms as far as I’m concerned.
As I’ve come to eat more plant-based meals, mushrooms are my saviors. There are so many varieties out there that have so many different flavor and texture nuances. From shredded king oyster mushrooms to crispy maitake, you can make anything happen with mushrooms. I’ve even replaced them in my Swedish ‘meatballs’!
Suffice to say, I love mushrooms. In this recipe, I wanted to create a vegan alternative to orange chicken. In general, when I make vegan dishes, I try not to use meat replacements. Honestly, I just don’t love them. Instead, I try to focus more on the flavors and the essence of the original dish and let the vegetables shine through.
How to make spicy vegan orange-glazed mushrooms:
In this vegan orange chicken, I use just a few ingredients:
- Maple syrup
- Red Fresno chili pepper
- Fig miso
- Thai basil, optional but delicious
Making this recipe is a breeze. Start by simmering the sauce ingredients–maple syrup, sliced chili pepper, miso, and juice from the oranges–until thickened.
Next, fry the mushrooms in batches. I used whole mushrooms and sliced and scored king oyster mushrooms. If you’re averse to eating whole mushrooms, you can use sliced mushrooms too.
Cook until golden brown and then add all the mushrooms back into the pot. Pour the simmered sauce on top and bring to a boil. Cook for 5–6 minutes until thick and syrupy. If you like, you can add Thai basil, scallions, or even cilantro to the pot right before serving.
How to serve these mushrooms:
The syrupy sauce makes it great for rice. Try serving with cooked udon, soba, or even rice cakes.
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Vegan Orange-Glazed Mushrooms
- Wide pot
- ¼ cup maple syrup
- 1–2 red Fresno chili peppers sliced into rounds, or use crushed red pepper to taste
- 1 tablespoon fig miso or white miso paste
- 2 oranges juiced
- 1 tablespoon neutral oil
- 1½ pounds mixed mushrooms left whole, sliced, or torn depending on the variety
- .2 ounces Thai basil optional, stems discarded
- Salt and pepper to taste
- Cooked rice or noodles
Prepare the sauce:
- Combine the maple syrup, sliced chili peppers, fig miso, and orange juice in a small saucepan. Bring to a boil and then reduce heat and simmer for 10 minutes. Stir regularly until the miso paste is dissolved into the sauce. Turn off the heat and set it aside.
Fry the mushrooms:
- Heat 1 tablespoon oil in a wide pot over medium-high heat. Add half the mushrooms in an even layer—season with salt and pepper. Cook for 10 minutes, stirring occasionally until the mushrooms are golden brown. Transfer to a bowl and cook the remaining mushrooms until golden brown.
Glaze the mushrooms:
- Return all mushrooms to the pot and pour the sauce on top. Bring to a boil and then reduce heat and cook for 5–7 minutes, occasionally stirring, until the sauce is thick and syrupy—taste and season to your preferences. Be careful not to burn the sauce!
Finish the mushrooms:
- Add the Thai basil leaves and cook for 1–3 minutes until wilted. Turn off the heat.
- Serve the mushrooms over cooked rice or noodles and garnish with more Thai basil leaves, if you like. Enjoy!