The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms

The Ultimate Po’ Boy Bowl with Crispy Air-Fried Mushrooms

Crispy Air Fried Oyster Mushroom Po’ Boy Bowl: A Vegan Recipe

As a dietitian who follows a flexitarian approach, I’m always looking for ways to recreate some of my go-to restaurant orders at home but with a plant-forward twist.

Po’ boys are one of my favorites, and this Mushroom Po’ Boy Bowl version keeps all the flavor. With crispy, golden mushrooms, tangy remoulade, and crunchy pickles I swap the bread for a base of grains and greens. I love to meal prep grains at the beginning of the week, which makes this a quick, balanced grain bowl I can easily pull together any night.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

3 Reasons to Love This Mushroom Po’ Boy Bowl

This recipe is a favorite for a reason (well, three actually):

  • It’s a great recipe for a plant-focused lifestyle. The breaded oyster mushrooms bring that classic po’ boy feel, no meat required. It’s hearty, flavorful, and totally satisfying.

  • It’s easy to make with grocery store staples. No specialty shopping needed! Everything from the mushrooms to the remoulade ingredients can be found at your local grocery store.

  • It’s adaptable and you can make it vegan or bake the mushrooms. Want a vegan version? Easy. With a a couple ingredient swaps this is 100% plant based. Don’t feel like baking? You can air-fry the mushrooms and still get that golden, crispy bite.

What Is a Po’ Boy Bowl?

This Po’ Boy Bowl is my plant-based twist on the classic New Orleans po’ boy sandwich, which is traditionally made with fried seafood like oysters or shrimp and served on French bread. Instead of the sandwich, I layer grains in a bowl, top them with crispy breaded mushrooms, fresh veggies, and a tangy remoulade. It’s a fun, flavorful way to enjoy those bold po’ boy flavors, no bun required!

I still love a good fried oyster or shrimp po’ boy from time to time, but this version is a lighter, plant-forward way to enjoy the same vibe.

Tools You’ll Need

You don’t need anything fancy to make this po’ boy bowl. Just a few kitchen basics:

  • Mixing bowls – For prepping the breading and tossing the mushrooms.

  • Baking sheet or skillet – Depending on whether you’re baking or pan-frying the mushrooms.

  • Tongs or a fork – To coat the mushrooms without getting too messy.

  • Cutting board + knife – For slicing veggies and prepping toppings.

  • Small bowl or jar – For mixing up your remoulade sauce.

Optional but helpful:

  • Wire rack – Great for cooling baked or fried mushrooms to keep them crispy.

  • Air fryer – A quicker, lower-oil option for extra-crispy mushrooms.

  • Spray bottle for oil – Ideal for evenly coating the breaded mushrooms before baking or air frying without overdoing the oil.

Overhead view of ingredients for a Mushroom Po’ Boy Bowl, including breaded mushrooms, red onion, tomatoes, greens, quinoa, and remoulade sauce.

 

Ingredients for Air-Fried Mushroom Po’ Boy Bowl with Cajun Remoulade Sauce

For the Breaded Mushrooms:

Oyster mushrooms are my top pick for this recipe. They tear into perfect little mushroom pieces and get super crispy in the air fryer.

But when I tested this version, I used a mix of maitake and cremini mushrooms since that’s what I had on hand, and honestly, they worked great! The maitakes got extra craggly and crisp, and the creminis held up really well with the breading.

  • 1 lb mushrooms (oyster, maitake, cremini, or a mix), torn or sliced into bite-sized pieces

  • 1/2 cup all purpose flour

  • 1/2 cup panko breadcrumbs

  • 1 tsp garlic powder

  • 1 tsp Cajun seasoning

  • Salt and pepper, to taste

  • Spray oil (I use an olive oil spray bottle to keep things light but crispy)

Tip: If you want extra crunch, double dip—flour, then a splash of plant milk, then back into the dry ingredients before air frying.

For the Base:
I usually use rice or quinoa and toss in a handful of greens to keep things fresh and balanced.

  • Cooked rice, quinoa, or any grain you love

  • Shredded lettuce or a handful of mixed greens

Tip: Warm grains + cool greens = the perfect base.

Toppings:
To keep it true to a classic po’ boy, I go with pickles, tomato, and thin-sliced red onion. They bring just the right pop of flavor and crunch.

  • Sliced tomato

  • Thinly sliced red onion

  • Dill pickles or pickle chips

  • Optional: A sprinkle of Cajun seasoning or a drizzle of hot sauce

Sauce:
You can use your favorite remoulade sauce, but I like to make mine at home—it’s quick, easy to make, and full of flavor. The pickle juice gives it that signature tang.

  • 1/2 cup vegan or regular mayo

  • 1 tbsp pickle juice

  • 1 tbsp mustard (Dijon or Creole)

  • 1 tsp garlic powder

  • 1 tsp paprika

  • Hot sauce, to taste

  • Salt and pepper

Tip: Make the sauce ahead and keep it in the fridge—it only gets better with time.
You can also swap in my high-protein remoulade if you’re looking to boost the protein content.

Pro Tip: Use Craggly Mushrooms for the Best Texture


For that chewy, crispy, “fried shrimp” vibe in your po’ boy bowl, mushrooms with lots of texture are key. I used a mix of maitake and cremini mushrooms, and they worked beautifully, especially the maitakes, which got extra craggly and crisp. If you can find them, oyster mushrooms are also a fantastic choice. Their layered structure soaks up flavor and gives that satisfying bite.

How to Make a Breaded Mushroom Po’ Boy Bowl

Step 1: Prep the Breading Station
Start by prepping your breading station.

In a separate bowl, combine flour, garlic powder, smoked paprika, salt, and black pepper to make your dry mixture. In another bowl, whisk unsweetened soy milk with a tablespoon of the dry mix to create a light batter.

In a third separate bowl, add panko breadcrumbs for the final coating.

breading station showing the dry dredge, slurry, and crispy panko coating dredging process for breaded mushrooms

Step 2: Bread the Mushrooms
Use any hearty types of mushrooms you like. When I made this, I used a mix of maitake and cremini, but oyster mushrooms would work beautifully here too.

Toss the mushroom pieces into the dry mixture until coated. Dip each one into the batter, then press into the panko.

For that ultra-crunchy texture, repeat the batter and panko step once more. This double-dredge technique helps the mushrooms turn golden brown and extra crispy.

Step 3: Air Fry or Bake
To cook, either air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway through. Either method works well, just make sure the mushrooms are in a single layer for even browning.

2 images showing pre and post air fried breaded crispy mushrooms

Step 4: Make the Sauce
While the mushrooms cook, whisk together your spicy remoulade in a small bowl. I like to keep mine simple but flavorful: mayonnaise, Greek yogurt, pickle juice, Dijon mustard, garlic powder, paprika, and a dash of hot sauce.

For extra tang, add a squeeze of lemon juice, and if you’re feeling bold, stir in a pinch of cayenne pepper, cajun seasoning, or even Old Bay seasoning for a nod to classic seafood po’ boys.

food processor with creamy blended dip inside

Step 5: Assemble the Bowl
Start with a base of cooked rice, quinoa, or romaine lettuce for a crisp crunch.

Add your golden brown mushrooms, then layer on sliced tomato, red onion, pickles, and any other toppings you love.

Drizzle generously with the remoulade, and sprinkle with fresh herbs or a little extra cajun spice if you want a final kick.

Add-Ins and Substitutions


This recipe is super flexible. Season your breading mix with onion powder, swap in hearts of palm, shrimp, or tempeh, or switch the base to creamy grits.

Whether you’re staying strict vegan or just leaning plant-forward, it’s easy to adapt this bowl to your preferences without losing flavor.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

Customize Your Po’ Boy Bowl

One of my favorite things about this recipe is how flexible it is. You can keep it as a bowl or take it back to its sandwich roots, either way, the flavors shine.

  • Make it a sandwich: Pile the crispy mushrooms, toppings, and remoulade into a toasted hoagie roll or classic po’ boy sandwich loaf for a more traditional experience. A few leaves of iceberg lettuce give that signature crunch.

  • Switch up the protein: Not feeling mushrooms? Try veggie patties, tempeh, shrimp, or even shredded chicken. Just season and bread them similarly for that crispy exterior.

  • Diet-friendly swaps: This bowl is easy to make vegan, dairy-free, or gluten-free. Use gluten-free flour and breadcrumbs for the breading, and be sure your mayo and mustard are labeled dairy- and gluten-free if needed. Use a plant-based yogurt like coconut yogurt for a vegan recipe.

  • Change the base: I usually go with greens and quinoa, but Cajun-spiced rice, creamy grits, or even a bed of roasted sweet potatoes are all great options.

Let your mood (or pantry) guide you, this bowl can handle it.

More Recipes

Enjoy this Mushroom Po’ Boy Bowl? Check out these other bowl recipe!

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

Po' Boy Grain Bowl with Breaded Mushrooms

This Po’ Boy Grain Bowl swaps the sandwich for a bowl full of flavor, crispy breaded mushrooms, hearty grains, fresh veggies, and a tangy remoulade drizzle.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 4 servings
Calories 729 kcal

Equipment

  • Air Fryer optional
  • 3 shallow bowls
  • Small Mixing Bowl
  • Whisk or fork
  • Tongs
  • Baking Sheet for oven

Ingredients
  

Breaded Mushrooms

  • 1 lbs mushrooms cremini, oyster, maitake, or a mix
  • 1 cup all purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups soy milk
  • 3 cups panko breadcrumbs

Grain Bowl Base

  • 4 cups cooked quinoa or grain of choice
  • 4 cups chopped greens
  • 1 tomato, sliced
  • 1/2 cup sliced onion
  • 1/2 cup sliced pickles

Remoulade

  • ¼ cup mayo
  • ¼ cup Greek Yogurt
  • 1 tbsp pickle juice
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp paprika
  • hot sauce, salt, and pepper to taste

Instructions
 

Step 1: Prep the Breading Station

  • In a shallow bowl, combine flour, garlic powder, Cajun seasoning, salt, and pepper.
    In a second bowl, whisk a splash of soy milk with 1 tablespoons of the flour mixture to form a light batter.
    In a third bowl, add panko breadcrumbs.

Step 2: Bread the Mushrooms

  • Toss mushrooms in the dry flour mixture.
    Dip each piece in the batter, then coat in panko.
    For extra crunch, repeat the batter and panko step (double dredge).
    For detailed instructions for steps 1 and 2 check out my article for the recipe Breaded Mushrooms.

Step 3: Air Fry or Bake

  • Air fry at 400°F for 10–12 minutes or bake at 425°F for 20–25 minutes, flipping halfway.
    Optional: Spray lightly with oil for even browning.
  • Step 4: Make the Remoulade
  • In a small bowl, mix mayo, pickle juice, mustard, garlic powder, paprika, hot sauce, salt, and pepper. Chill until ready to serve.
    For a Higher Protein Remoulade make my Dill Pickle Remoulade made with Blended Cottage Cheese.

Step 5: Assemble the Bowl

  • Layer cooked grains and greens in a bowl.
    Add crispy mushrooms, tomato, red onion, and pickles.
    Drizzle with remoulade and top with fresh herbs or more Cajun seasoning if desired.

Notes

  • Cajun Shortcut: You can swap the garlic powder and paprika in both the flour mixture and remoulade for a good-quality Cajun seasoning blend to simplify and boost flavor.
  • Double Dredge Tip: For extra crunch, dip mushrooms in batter and panko twice. This helps them hold up in the bowl and gives that signature Po’ Boy texture.
  • Meal Prep Friendly: Store all components separately and assemble just before serving. The mushrooms reheat best in an air fryer or oven.
  • Nutrition Facts: Nutrition will vary depending on the type of mayo, grain base, and serving size used. For a lighter version, opt for a grain-free bowl with extra greens and use a light or plant-based mayo.

Nutrition

Calories: 729kcalCarbohydrates: 111gProtein: 27gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 7mgSodium: 1338mgPotassium: 1231mgFiber: 11gSugar: 12gVitamin A: 1724IUVitamin C: 26mgCalcium: 333mgIron: 8mg
Keyword colorful food
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Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Easy Asparagus Pesto: Perfect For Pasta, Toast, and More!

Pesto comes from the Italian word pestare, which means to pound or crush, traditionally referring to a sauce made with garlic, nuts, cheese, and olive oil. This easy asparagus pesto puts seasonal asparagus front and center. Blended with garlic, lemon juice, Parmesan cheese, olive oil, and your choice of nuts or seeds, it’s bright, creamy, and packed with flavor.

I love using it on pasta, spreading it on toast, or pairing it with baked proteins like tofu or fish. It comes together quickly in a food processor and makes a simple, nutrient-rich sauce you’ll want to keep on repeat. This kind of flexible, veggie-forward recipe is what I reach for often as a flexitarian RD. It’s easy to prep, full of flavor, and simple to pair with whatever protein I have on hand.

A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Why I Love This Asparagus Pesto

There are so many reasons this asparagus pesto is a peso favorite. In addition to the following reasons, it’s simple, flavorful, and a fun way to highlight one of my favorite spring vegetables.

  • Great way to use a bunch of asparagus whether fresh from the market or sitting in the fridge

  • Perfect for leftover cooked asparagus that needs a flavorful second life

  • A unique twist on traditional pesto without any herbs or basil

  • Creamy texture from blended asparagus, Parmesan, olive oil, and nuts or seeds

  • Celebrates seasonal produce and brings fresh spring flavor to any dish

A fresh bunch of asparagus with tightly closed tips and vibrant green stalks, resting on a light-colored surface.

Seasonal Spotlight: Asparagus

Asparagus is one of the first signs of spring at the farmers market, and it’s one of my favorite veggies to work with this time of year. Whether you’re blending it into pesto or roasting it up for bowls and salads, here are a few reasons to enjoy it while it’s in season:

Best time to buy: Asparagus is at its peak from March through June. That’s when it’s the freshest, most flavorful, and widely available.

Budget-friendly tip: Seasonal asparagus is often more affordable, so it’s a great time to experiment with new ways to use it—like this pesto.

Local bonus: Buying in season means a better chance your asparagus is locally grown, which supports nearby farms and reduces the environmental impact of shipping.

Flavor matters: In-season asparagus has a naturally sweeter, more tender taste compared to out-of-season stalks, which can be tough or bland.

Meal prep tip: Make the most of asparagus season by roasting a big batch or doubling your pesto to use throughout the week in bowls, sandwiches, and snacks.

Overhead view of ingredients for asparagus pesto, including fresh asparagus, garlic cloves, a lemon, a small bowl of almonds, grated Parmesan cheese, and a jar of olive oil arranged on a white surface.

Ingredients For This Pesto

  • Fresh asparagus: The star of this recipe. Look for bright green stalks with firm tips. Trim the woody ends before cooking.

  • Garlic cloves: Adds depth and bold flavor. One or two cloves is plenty, but feel free to adjust to your taste.

  • Lemon juice: Brightens up the pesto and balances the richness of the cheese and olive oil.

  • Almonds: Add healthy fats, fiber, and a mild nutty flavor. Raw or toasted both work.

Almond tip: Raw or toasted almonds both work here, but be sure they’re fresh. Almonds can go rancid over time, if they smell sour or taste bitter, it’s time to toss them. For longer shelf life, store them in the fridge or freezer.

  • Parmesan cheese: Adds salty, umami-rich flavor and helps create a creamy texture. Choose a block and grate it yourself if possible.

  • Extra virgin olive oil: Adds richness and helps create that smooth, spoonable texture. Choose a brand you like and taste it before using.

Olive Oil Tip: It should taste fresh, slightly peppery, and pleasantly fruity. Since the flavor comes through in the final dish, using a good-quality oil makes a big difference.

How To Make Asparagus Pesto Recipe

​Preparing this asparagus pesto is straightforward and takes about 20 minutes. Here’s how to make it:​

Blanch the Asparagus:

    • Trim the woody ends from the asparagus spears and chop them into 1-inch pieces.​

    • Bring a large pot of salted water to a boil.​

    • Add the asparagus pieces and cook for 2–3 minutes until they turn bright green and are just tender.​

    • Immediately transfer the asparagus to a bowl of ice water to halt the cooking process and preserve the vibrant color.​

Optional: Toast the Nuts

    • While the asparagus cools, place your choice of almonds in a dry skillet over medium heat.​

    • Toast them for 2–3 minutes, stirring frequently, until they’re lightly browned and fragrant. Be careful not to burn them.​

Top-down view of creamy asparagus pesto blended in a food processor, showing its smooth texture and vibrant green color.

Blend the Pesto:

    • Drain the cooled asparagus and place it in a food processor.​

    • Add the toasted nuts, garlic cloves, lemon juice, grated Parmesan cheese, and a pinch of black pepper.​

    • Pulse the mixture a few times to combine.​

    • With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.​

    • If the pesto is too thick, add a tablespoon or two of the reserved asparagus cooking water to thin it out.​

Adjust Seasoning:

    • Taste the pesto and adjust the seasoning as needed. You might add more lemon juice for brightness, extra Parmesan for richness, or a pinch of salt and pepper to enhance the flavors.

​Add ins and Substitutions

Feel free to adjust this recipe based on what you have or the flavor you’re going for. Here are a few easy swaps and extras to try:

  • Asparagus cooking water: Helps thin the pesto and blend everything together smoothly.

  • Lemon zest: Adds extra brightness and citrusy flavor.

  • Fresh basil: Optional, but great if you want a more classic pesto profile.

  • Other nuts or seeds: Almonds work great here, but you can swap them for pine nuts, walnuts, sunflower seeds, or cashews. Pine nuts are traditional in pesto but tend to be pricey, so sunflower seeds or walnuts are more budget-friendly options that still add great flavor and texture.

  • Pecorino cheese: A saltier, sharper alternative to Parmesan that adds extra flavor.

  • Vegan option: To keep it dairy-free, use nutritional yeast or a plant-based Parmesan. You can also skip the cheese entirely, just add a little extra lemon juice, garlic, and nuts or seeds to boost flavor and richness. A pinch of salt can help balance the missing umami.

  • Olive oil substitute: Avocado oil can work in a pinch but will slightly change the flavor.

  • Want more greens? Spinach and arugula both blend well into the pesto without taking over the flavor. Totally optional, but a nice twist if you have some on hand.

Flavor Hack: If you’re trying something new, start by swapping just one ingredient at a time. That way, you can keep the flavor balanced while still making the recipe your own.

Roasted potato wedges topped with asparagus pesto, served on a salmon-colored plate. A small glass bowl of vibrant green pesto sits on the plate, and a spoon with pesto gently nestled among the potatoes.

Serving Suggestions

This asparagus pesto is super versatile and works well in both warm and cold dishes. Here are some of my favorite ways to use it:

Cold pasta salad: Toss with cooked and cooled pasta, grape tomatoes, and mozzarella for a quick, fresh, and balanced meal. Try it with my Orzo Pesto Recipe!

Warm pasta sauce: Stir into freshly cooked pasta for a light, flavorful sauce. Add a splash of olive oil or reserved pasta water to adjust the texture.

Serving bowl: Serve in a small bowl as a dip or spread with roasted potatoes, crackers, sliced veggies, or toasted bread.

Sandwich spread: Use it in sandwiches or wraps for a vibrant, flavorful alternative to mayo or hummus.

Pro tip: Don’t stop there! This pesto is perfect for pizza, added into a salad dressing, in grain bowls, or drizzled on eggs!

 A bowl of asparagus pesto orzo mixed with halved cherry tomatoes, and topped with fresh basil, toasted almonds, and shredded Parmesan cheese. The dish is served in a greyish beige bowl

Storage Suggestions

Fridge: Store your asparagus pesto in an airtight container in the fridge for up to 4 days. The texture stays creamy, and the flavor actually improves after a day as everything melds together.

Next day tip: This pesto is even better the next day, so don’t hesitate to make it ahead for pasta, toast, or sandwiches throughout the week.

Freezer: To freeze, spoon the pesto into an ice cube tray. Once solid, transfer the cubes to a sealed container or freezer bag. This makes it easy to pop out a portion when you need it, no defrosting required. This is a great way to add flavors to sauces, soups, and pasta.

Storage tip: If the pesto separates a bit in the fridge, just stir it before using. A small splash of olive oil or water can help bring it back to your desired consistency.

 Roasted potato wedges served on a salmon-colored plate with a small glass bowl of vibrant green asparagus pesto. A spoon rests in the bowl, ready for serving, and the potatoes are plain with no pesto on top.

Dietitian Approved Recipe

As a registered dietitian, I love how this simple sauce delivers both flavor and nutrition. Asparagus is rich in folate, vitamin K, and antioxidants. Blended with olive oil, garlic, and almonds, it creates a creamy pesto that also provides a good source of fiber with about 3.5 grams in just 1/4 cup. That’s a solid boost, especially from a sauce.

Fiber is one of those nutrients most people don’t get enough of, but it plays a big role in digestion, heart health, and keeping you full and satisfied after meals. Adding more fiber-rich foods like this pesto into your routine is an easy way to support overall wellness.

So, whether you’re spreading it on toast, tossing it with pasta, or spooning it over a protein, this recipe makes it simple to add more veggies and fiber to your day. It’s a flexible, plant-forward option that fits beautifully into a flexitarian lifestyle.

More Recipes

Healthy Homemade Cashew Alfredo Sauce

Homemade McDonald’s Sweet and Sour Sauce Copycat

Creamy Lemon Butter Sauce for Lobster Ravioli

Agrodolce Sauce with Red Onion Recipe

A glass bowl of vibrant green asparagus pesto with a spoon inside, served on a large plate alongside golden roasted potato wedges.

Asparagus Pesto

This creamy asparagus pesto is a fresh, spring-inspired twist on the classic. Made with blanched asparagus, garlic, Parmesan, olive oil, and almonds, it’s bright, versatile, and comes together in minutes. Perfect for pasta, toast, grain bowls, or as a sauce for your favorite protein.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course sauce
Cuisine American
Servings 6 servings
Calories 156 kcal

Equipment

  • Large Pot
  • Tongs
  • bowl of ice water
  • Food Processor
  • measuring cups and spoon
  • rubber spatula

Ingredients
  

  • 1 bunch asparagus about 1lbs
  • 1 clove of garlic
  • 1/4 cup almonds
  • 1/3 cup shredded parmesan cheese
  • 2 tbsp lemon juice
  • 2 tsp lemon zest optional
  • 1 tsp red pepper flakes optional - for heat
  • 1/4 cup olive oil
  • kosher salt and black pepper to taste
  • 1-4 tbsp reserved asparagus cooking water optional

Instructions
 

Blanch the asparagus:

  • Bring a large pot of salted water to a boil. Add chopped asparagus and cook for 2–3 minutes, until bright green and just tender. Immediately transfer to a bowl of ice water to stop the cooking. Drain well.

Blend the pesto:

  • Add the blanched asparagus, garlic, almonds, Parmesan, lemon juice, and lemon zest (if using) to a food processor. Pulse a few times to combine.

Add olive oil:

  • With the processor running, slowly drizzle in the olive oil. Blend until mostly smooth.

Adjust texture:

  • Add reserved asparagus cooking water, one tablespoon at a time, until the pesto reaches your desired consistency.

Season and serve:

  • Taste and season with salt and black pepper as needed. Serve immediately or store according to storage tips.

Notes

  • This recipe is flexible and can be adjusted based on what you have on hand. See the substitutions and add-ins section for ideas.
  • For a vegan version, omit the Parmesan and use nutritional yeast or plant-based Parmesan to add depth and flavor.
  • Nutrition note: Nutrition information will vary depending on exact ingredients and serving size. For personalized guidance, consult a registered dietitian.

Yield

This recipe makes approximately 1 1/2 to 1 3/4 cups of asparagus pesto, depending on how much cooking water and olive oil you use.
That’s about 6 to 7 servings, with each serving being roughly 1/4 cup.

Nutrition

Calories: 156kcalCarbohydrates: 6gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gCholesterol: 5mgSodium: 105mgPotassium: 220mgFiber: 3gSugar: 2gVitamin A: 715IUVitamin C: 7mgCalcium: 86mgIron: 2mg
Keyword easy, quick, sauce
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How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe

How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe

How To Make Kimchi Ramen Noodle Soup: Easy and Vegan Recipe

As a self-proclaimed noodle lady, pasta and noodles have always been my go-to when I need a quick comfort meal. This recipe takes me back to my university days, when I’d doctor up instant ramen on a tight budget. I kept it simple, frozen veggies, tofu, and whatever seasonings I had on hand.

These days, I still love a cozy bowl of ramen, but I’ve upgraded it with homemade kimchi, scallion greens, a splash of sesame oil, and organic noodles. One of my favorite things about ramen is how easy it is to turn something basic into something deeply satisfying. With just a few pantry staples, bok choy, silken tofu, edamame, and a generous scoop of spicy kimchi, you can transform instant noodles into a rich, flavorful soup that feels like a hug in a bowl.

This recipe shows just how simple it is to elevate store-bought ramen with bold, crave-worthy ingredients.

 

Top down of shin ramen noodle soup with kimchi. Black chopsticks pulling noodles from stoneware bowl

Why Make Vegan Kimchi Ramen?

  • Big flavor with simple ingredients: Kimchi brings heat, tang, and depth to your broth without needing a long list of seasonings or sauces.

  • Plant-based and satisfying: This bowl checks all the comfort food boxes while keeping things totally vegan.

  • Quick and affordable: Great for busy nights or tight budgets. Most of the ingredients are pantry staples or easy to keep on hand.

  • Good for your gut: Thanks to the natural fermentation in kimchi, you’re getting a boost of probiotics in every bite.

Ingredients for Vegan Kimchi Ramen Noodle Soup

This soup is quick, cozy, and easy to customize based on what you have on hand. Here’s what I use and why it works so well.

Ramen Noodles
There are a lot of great ramen options out there, so feel free to use what fits your needs and taste.

  • For a plant-based boost: I like Immi Ramen when I’m looking for something higher in plant protein and lower in sodium. It’s vegan, made without MSG, and fits well into a more nourishing, whole-food approach.

  • For bold flavor and chewy noodles: Nongshim Shin Ramyun is my go-to when I’m craving that classic spicy, savory flavor. It’s not vegan, but it’s a favorite for a reason.

Whatever ramen you choose, you can elevate it with fresh or frozen veggies, broth add-ins, and toppings that make it your own.

vegan-kimchi-instant-ramen-ingredients_

Kimchi
Kimchi is the star of this soup. It brings spice, tang, and depth while offering gut-friendly fermented goodness.

  • I often use my homemade vegan kimchi, but when I buy it, I look for brands that are vegan-friendly and full of flavor. Some options I like:

    • Lucky Foods Seoul Kimchi

    • Mother-in-Law’s Kimchi

    • Nasoya Authentic Korean Kimchi

Vegetables
This is a great clean-out-the-freezer meal. I usually toss in about 1/4 cup of frozen veggies per bowl.

  • My go-tos: corn, edamame, peas, or spinach.

  • You can also add sliced shiitake mushrooms, bok choy, or shredded carrots for more texture and nutrients.

Green Onions
Scallions add freshness and a subtle bite. I stir some into the broth and scatter more on top just before serving.

Sesame Seeds and Sesame Oil
These little additions go a long way. A sprinkle of sesame seeds and a drizzle of toasted sesame oil add nutty richness and depth.

Aromatic Oil
I love finishing ramen with a touch of flavored oil. A swirl of chili crisp, garlic oil, or basil oil brings warmth and complexity. Choose whatever complements your mood and spice level.

Optional Protein Boosts
For a more filling bowl, I often add a protein source. Here are a few flexible options:

  • Vegan: Cubed firm tofu, or shelled edamame.

  • Flexitarian: A soft-boiled egg or leftover roasted chicken.

 

Substitutions and Add-Ins For This Ramen Soup

  • Noodles: Use any kind of noodles: instant, rice, soba, udon, or high-protein options. Adjust the broth as needed.

  • Veggies: Swap in mushrooms, napa cabbage, bok choy, or bean sprouts if you don’t have frozen veggies.

  • Kimchi Alternatives: No kimchi? Try napa cabbage with a splash of vinegar and chili flakes.

  • Broth Options: Use less water for a richer broth. Add veggie broth, chicken broth, miso paste, or soup base.

  • Spice Boosters: Add extra kimchi, Sriracha, gochujang, red curry paste, or chili flakes for extra heat.

  • Flavor Enhancers: Fresh ginger, garlic, sesame oil, or a splash of kimchi juice add depth.

  • Protein Add-Ins: Top with soft tofu, edamame, or a soft-boiled egg if flexitarian.

 

How to Make Vegan Kimchi Ramen

This recipe is almost as easy as making plain instant ramen, with the added bonus of flavorful, healthy, and simple  ingredients. 

Step 1: Prepare the ramen: Cook your instant ramen according to the package directions. If you’d rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.

Step 2: Add frozen veggies: A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.

Step 3: Assemble the bowl: Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.

Step 4: Top with fresh kimchi: Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.

Step 5: Add your toppings: Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.

Jalapeno picked egg ontop of a veggie packed ramen.

Ramen is Love & Dietitian Approved

I’ve been making instant ramen long before I discovered that cooking was my true passion. It all started with adjusting the flavor packets, then I moved on to adding veggies, protein, and eventually fresh herbs, aromatics, and some fancier toppings. Here’s one of my all-time favorite instant ramen combinations:

More Flavor Combinations

  • Miso & Seaweed: Stir in a spoonful of miso paste, add a couple of cloves of garlic for depth, and top with nori strips or sea kelp for an umami boost. For a unique twist, finish with a sprinkle of parmesan cheese.
  • Coconut & Lime: Add a splash of coconut milk and a squeeze of lime for a creamy, tangy twist.
  • Peanut & Chili: Stir in a spoonful of peanut butter and a dash of chili oil for a rich, spicy, and creamy broth.

For more details on how I create nutritious and delicious ramen dishes, check out my article Shin Ramen Hacks where I talk about ways to upgrade your instant ramen. 

More Easy Recipes

Meatball Alfredo Recipe: Healthy Fettuccini Alfredo with Plant-Based Meatballs

Easy Glass Noodles Salad with Vegetables

Trader Joe’s Thai Wheat Noodles Peanut Stir Fry Recipe

Noodles with Spicy Tahini Stir Fry Sauce

Top down of shin ramen noodle soup with kimchi. Black chopsticks pulling noodles from stoneware bowl

Kimchi Shin Ramen Noodle Soup

Sarah Harper MS, RD, LDN
This Kimchi Shin Ramen Noodle Soup is just one of many ways to doctor up instant ramen to make it more filling, flavorful, and appetizing.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course dinner, lunch, Main Course
Cuisine American, Japanese
Servings 2 servings
Calories 452 kcal

Equipment

  • medium sized pot
  • tongs or chopsticks
  • ladle

Ingredients
  

  • 6 oz instant ramen noodles 2 packages
  • 2 packets ramen seasoning see recipe notes
  • ½ cup frozen mixed vegetables
  • ½ cup kimchi Homemade or your favorite store bought brand
  • ¼ cup fresh basil, julienned
  • 2 tsp sesame oil or chili oil
  • 2 tsp toasted sesame seeds

Optional Add ins

  • silken tofu, fresh spinach, sautéed mushrooms, sautéed bok choy, cilantro, chili oil/crisp, or fresh graded ginger.

Instructions
 

Step 1: Prepare the ramen

  • Cook your instant ramen according to the package directions. If you'd rather skip the flavor packet, use vegetable broth instead, seasoning it with soy sauce, onion powder, garlic powder, and ginger powder for a more customized flavor.

Step 2: Add frozen veggies

  • A few minutes before the ramen finishes cooking, toss in about 1/2 cup of your favorite frozen veggies (such as edamame, peas, or corn) for extra texture and nutrients.

Step 3: Assemble the bowl

  • Once the ramen is fully cooked, carefully spoon the noodles and broth into your soup or ramen bowl.

Step 4: Top with kimchi

  • Add a heaping scoop of spicy kimchi on top. This step is important, as cooking kimchi can destroy its beneficial probiotics, so it’s best to add it after the ramen is done.

Step 5: Add your toppings

  • Finish off your ramen with additional toppings like green onions, sesame seeds, or a drizzle of aromatic oil (such as sesame oil or chili oil) for added flavor and texture.

Notes

Other vegan ramen brands include Annie Chun'sMike's Mighty Good Craft Ramen, and Immi Instant Ramen. Check out this article by Peta on Vegan Ramen Options for more information. 
Note, I did not include water as an ingredient however, when you follow the ramen package instructions you will see how much water to include for cooking/ the broth. Option to swap out flavor packet for 5 cups vegetable broth with 2 tbsp soy sauce, 1 tsp of each garlic, onion, and ginger powder. 
Nutrition Facts vary based on the ramen noodles used. 

Nutrition

Calories: 452kcalCarbohydrates: 61gProtein: 11gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 1896mgPotassium: 310mgFiber: 5gSugar: 2gVitamin A: 2506IUVitamin C: 6mgCalcium: 70mgIron: 5mg
Keyword Noodles, soup
Tried this recipe?Let us know how it was!
Easy Vegan Yakisoba Inspired Noodle Stir-Fry

Easy Vegan Yakisoba Inspired Noodle Stir-Fry

Easy Vegan Yakisoba Recipe

Yakisoba Noodles are one of my favorite dishes to order at Japanese restaurants. One evening, I found myself craving them and decided to create my own version using inspiration from a few classic yakisoba recipes, plus whatever I had on hand in my kitchen.

When exploring new recipes, I love to learn from food bloggers and cookbook authors who have personal ties to the cuisine’s cultural roots. For this Vegan Yakisoba recipe, I drew inspiration from two incredible Japanese food bloggers, Namiko (Nami) and Lisa, whose recipes never fail to deliver authentic flavors.

 

Other food bloggers Yakisoba Recipes infographic

 

Inspiration For This Yakisoba Recipe

Look for a more authentic Yakisoba experience (which includes ingredients like oyster sauce, Worcestershire sauce, and often meat), then check out this Yakisoba recipe by Namiko Hirasawa Chen. Nami’s food blog Just One Cookbook focuses on authentic and modern Japanese recipes.

Another fantastic food blogger is Lisa the voice behind Okonomi Kitchen. Her Yakisoba is 100% plant-based. Lisa uses her background which includes a lot of Japanese influences in her recipes and cooking. Fun fact, in Japanese Okonomi (お好み), translates to “how you like” or “what you like”. 

Like Lisa and Nami, I hope this Yakisoba Noodle recipe inspires you to get into the kitchen to cook, play, and even go on a culinary adventure in the comfort of your own home.

 

ingredients for yakisoba noodles with labels

 

The Ingredients: Vegan Yakisoba-Inspired Sauce

Homemade Yakisoba Stir-Fry Sauce is thick, savory, and slightly sweet, just the way it should be.

While traditional Yakisoba sauce often calls for oyster or Worcestershire sauces, it’s easy to create a delicious vegan version with a few simple swaps. With these key ingredients, you can make your own Yakisoba stir-fry sauce at home that’s every bit as flavorful as the classic.

Here’s a breakdown of the essential ingredients that bring this vegan Yakisoba sauce to life:

Soy Sauce and Apple Cider Vinegar: These two ingredients create a tangy, umami-rich base, mimicking the flavor of Worcestershire sauce. While I use apple cider vinegar, you could also use rice vinegar or rice wine vinegar for a slightly sweeter, more delicate tang. 

Onion, Garlic, Ginger Powder, and Cinnamon: These spices add depth and warmth to the sauce. They’re commonly used to create the bold, balanced flavors found in traditional Yakisoba sauces.

Mushroom Sauce: Instead of oyster sauce, mushroom sauce brings an earthy, umami-rich flavor. It pairs perfectly with mushrooms in the Yakisoba noodles. You can also use vegan or vegetarian oyster sauce as an alternative. 

Date Syrup: Yakisoba sauce is known for its sweet-savory balance. I prefer date syrup for natural sweetness, but you can also use sugar, honey, or maple syrup. Adjust the sweetness to your taste.

Ketchup: A classic ingredient in traditional Yakisoba sauce. I like to use no-added-sugar ketchup to keep it wholesome while still delivering that tangy, slightly sweet flavor.

 

The Ingredients: Vegan Yakisoba-Inspired Noodles

Noodles: I don’t usually have yakisoba noodles on hand, and they’re hard to find unless I order them online or drive over an hour into Portland. Lots of recipes use ramen noodles as a shortcut, but I usually reach for what I already have. Barilla Protein+ Spaghetti is my go-to, it’s not traditional, but it works well and adds a nice protein boost to this vegan stir-fried noodle dish.

Veggies: Typical vegetables in a Yakisoba recipe might include cabbage, onions, bean sprouts, and carrots. In this recipe, I use what I had in my kitchen due to seasonal availability. Luckily for me, mushrooms are available year-round because I purchase from Columbia Mushroom Company, a small business growing mushrooms in the Columbia Gorge. 

  • Mushrooms: Yakisoba typically includes meat such as chicken, pork, or fried ham. Rather than meat, I like to use mushrooms, because the mushrooms pair oh so well with the mushroom sauce, an ingredient in the Yakisoba sauce. Some mushrooms that would work well include shiitake mushrooms, oyster mushrooms, and portabella mushrooms. 
  • Greens: For this recipe, I used “braising greens” from the farmer’s market. Choose whatever seasonal greens are available such as spinach, cabbage, or kale.
  • Scallions (green onions): You could use yellow onions, white onions, scallions, or even shallots in this recipe.

Optional: Garnish with some toasted sesame seeds, sliced red bell pepper.

Vegan Yakisoba noodles in a bowl

 

How to Make this Vegan Yakisoba-Inspired Noodle

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.
  2. Drain the pasta, reserving 1/4 cup of pasta water, and set aside.

Step 2: Make the Yakisoba-Inspired Sauce

  1. In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.
  2. Whisk the ingredients until smooth. Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.

Step 3: Sauté the Veggies

  1. Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.
  2. Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.
  3. Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.
  4. Add the spinach and cook for 1-2 minutes until wilted.

Step 4: Combine Pasta & Sauce

  1. Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.
  2. Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.
  3. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.

Step 5: Garnish & Serve

  1. Remove from heat and sprinkle with the green parts of the scallions.
  2. Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta

For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish. For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.

 

Noodle pull of oyster mushroom stir-fry noodles with black chopsticks

 

Optional Add Ins and Substitutions

Add-Ins

Take your Vegan Yakisoba-Inspired Protein Pasta to the next level by adding extra veggies, protein, and garnishes for more flavor, texture, and nutrition. Here are some tasty add-ins to try:

  • Bump up the veggies
    • Red Bell Peppers: Add a pop of color and sweetness. Sauté them with the mushrooms for a vibrant, crisp-tender bite.
    • Baby Corns: Slice them in half and toss them in with the mushrooms for a hint of sweetness and crunch.
    • Bok Choy: Add baby bok choy or chopped bok choy for a tender, leafy addition. Toss it in just before the spinach to prevent overcooking.
    • Snap Peas: Add snap peas for a bright, fresh crunch. Sauté them with the scallions for just a minute or two to keep them crisp.
    • Seaweed Flakes: Sprinkle seaweed flakes on top just before serving for a boost of umami flavor and extra nutrients.
  • Favorite Plant-Based Protein: You can swap tofu for your favorite plant-based protein, such as tempeh, seitan, or a store-bought plant-based “chicken” alternative.

Substitutions

If you don’t have the exact ingredients on hand, no problem! Here are some simple swaps to make this recipe work with what you have:

  • Barilla Protein Spaghetti → Fresh Ramen Noodles or Yakisoba noodles for a more traditional Yakisoba feel.
  • Apple Cider Vinegar → Rice Vinegar for a more authentic, subtly sweet tang in the sauce.
  • Shiitake Mushrooms → Use button mushrooms, cremini mushrooms, or your favorite variety of mushrooms.
  • Firm Tofu → Swap it for your favorite plant-based protein, like tempeh, seitan, or a meat alternative.

The Best Noodle Recipe Tips

Want to make the most flavorful, perfectly textured Vegan Yakisoba-Inspired Protein Pasta? Here are some of the best tips to ensure your dish turns out amazing every time:

Cook Pasta Until Al Dente

  • If using spaghetti or other dry pasta, be sure to cook it until al dente. It will finish cooking in the sauce, soaking up all that savory-sweet flavor.

Sauté in Stages

  • Cook heartier veggies (like mushrooms and red bell peppers) first. Delicate greens like bok choy and spinach should be added later to avoid overcooking.

Get the Sauce Right

  • Use a small bowl to mix the Yakisoba sauce before adding it to the pan. This ensures all the flavors are evenly distributed. Adjust the sweetness and tang to taste by adding a little extra date syrup or rice vinegar.

Garnish Like a Pro

  • Top with fresh spring onionschopped scallionssesame seeds, and seaweed flakes for added crunch, flavor, and visual appeal. This finishing touch makes the dish feel like restaurant-quality Yakisoba.

Barilla Protein Noodles were used in my Yakisoba inspured noodle dish

 

Dietitian Approved Ingredient: Protein Pasta

As a dietitian who trains for endurance races and follows a mostly plant-based diet, I’m always mindful of my protein intake. One of my favorite ways to boost my daily protein is by using protein pasta and Barilla Protein+ is a go-to option.

These noodles are high in protein (10g per 2oz serving) and fiber (4g per serving) and are 100% plant-based. Plus, they hold up beautifully in stir-fries, unlike rice noodles, which often fall apart.

The sturdy texture makes them perfect for dishes like this Yakisoba-Inspired Protein Pasta.

How I Boost My Protein Intake

Here are a few ways I incorporate extra protein into my meals:

  • Supplementing smoothies, oatmeal, and baked goods with protein powder
  • Mixing half chickpea pasta with half plain pasta in pasta salads, stir-fries, and soups
  • Using protein pasta like Barilla Protein+

For this recipe, I chose Barilla Protein+ to ensure every bite is packed with protein, fiber, and hearty texture, all essential for supporting my training and recovery.

Like This Recipe? Check Out My Other Posts!

Easy Baked Tofu

The Ultimate Shin Ramen Hacks

Healthy and Easy Vegan Kimchi Instant Ramen

Spicy Tahini Noodles

Barilla Protein Noodles were used in my Yakisoba inspured noodle dish

Vegan Yakisoba-Inspired Noodles

This Quick Vegan Yakisoba recipe is a variation of one of my go-to weeknight meals, a noodle stirfry, ready in under 30min, with a ton of veggies! I use protein noodles for extra protein and the firm noodle does not break apart during the flash fry!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course dinner, lunch, Main Course
Cuisine American, Japanese
Servings 4 servings
Calories 462 kcal

Equipment

  • 1 wok or large skillet
  • 1 noodle pot and colander
  • wooden spoon or rubber spatula
  • 1 Set measuring spoons

Ingredients
  

  • 1 lbs cooked barilla protein+ spaghetti cooked per packaging instruction. See recipe notes.
  • 1 tbsp avocado oil
  • 2 cup sliced shiitake mushrooms
  • 2 cups spinach or other greens mixed or alone like kale, collards, bok choy, cabbage
  • 1/3 cup chopped scallion greens

Yakisoba Inspired Sauce

  • 3 tbsp soy sauce
  • 3 tbsp apple cider vinegar
  • 2 tbsp mushroom sauce
  • 2 tbsp date syrup or maple syrup
  • 1 tbsp ketchup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1/4 tsp ground cinnamon

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook the Barilla Protein Spaghetti according to package instructions until al dente.
    Drain the pasta, reserving 1/4 cup of pasta water, and set aside.

Step 2: Vegan Yakisoba Inspired Sauce

  • In a small bowl, combine the soy sauce, apple cider vinegar, mushroom sauce, date syrup, ketchup, onion powder, garlic powder, ground ginger, and ground cinnamon.Whisk the ingredients until smooth.
    Taste the sauce and adjust for sweetness or tanginess as needed. Set aside.

Step 3: Sautee the Veggies

  • Heat 1 tbsp of avocado oil in a large skillet or wok over medium heat.
    Add the sliced shiitake mushrooms and sauté for 3-4 minutes, stirring occasionally, until browned and tender.
    Add the white parts of the scallions and cook for 1-2 minutes, allowing them to soften.
    Add the spinach and cook for 1-2 minutes until wilted.

Step 4: Combine Pasta & Sauce

  • Reduce heat to medium. Add the cooked spaghetti to the skillet with the sautéed vegetables.
    Pour in the Yakisoba-inspired sauce from the small bowl and add the reserved 1/4 cup of pasta water. Toss everything together, ensuring the pasta is evenly coated in the sauce.
    Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly and clings to the pasta.

Step 5: Garnish & Serve

  • Remove from heat and sprinkle with the green parts of the scallions.
    Serve hot and enjoy your savory-sweet Vegan Yakisoba-Inspired Protein Pasta

Notes

Noodles: Cook the noodles per package instructions. This step can be done a day or two in advance if making bulk noodles for the week. Option to use Yakisoba noodles, regular spaghetti, or other wheat long noodle of choice. However, I find the protein noodles work really well in a noodle stir-fry. They are hearty and do not break apart easily. 
Garnish: For an extra boost of flavor and texture, you may add additional chopped scallions, sesame seeds, or fresh herbs as a garnish.
Added Protein: For a heartier meal, try adding sautéed or baked tofu coated in the Vegan Yakisoba sauce, it’s a delicious way to make this quick and easy dish even more satisfying.

Nutrition

Calories: 462kcalCarbohydrates: 87gProtein: 22gFat: 6gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 813mgPotassium: 1025mgFiber: 13gSugar: 15gVitamin A: 1510IUVitamin C: 6mgCalcium: 34mgIron: 5mg
Keyword Noodles
Tried this recipe?Let us know how it was!

 

Easy Crispy Breaded Mushrooms In Air Fryer

Easy Crispy Breaded Mushrooms In Air Fryer

Easy Crispy Breaded Mushrooms In Air Fryer

If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.

breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

Why You’ll Love These Crispy Breaded Mushrooms

Perfect Side or Delicious Appetizer

  • A great finger food for parties, gatherings, or game nights
  • Delicious on their own or served with your favorite dipping sauces like Tangy Pickle Remoulade or Tarragon Blue Cheese Dressing
  • Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl. 

Easy Recipe

  • Requires simple ingredients and a quick breading process
  • The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
  • No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms

Versatile

  • Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
  • Enjoy them as a snack, appetizer, or as the start in a main dish
  • Works with multiple dipping sauces and seasonings to suit any flavor preference

These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.

Essential Tools for Crispy Breaded Mushrooms

You only need a few basic tools to make this easy, crispy recipe.

  • Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
  • Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
  • Tongs or a Fork: For flipping mushrooms.
  • Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
  • Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
  • Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.

With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.

Ingredients You’ll Need

These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor. This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.

For the Mushrooms:

  • 8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
  • ½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
  • 1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
  • ½ tsp garlic powder: Adds savory depth to the breading.
  • ½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
  • ½ tsp salt: Enhances the natural flavors of the mushrooms.
  • ½ tsp black pepper: Adds a hint of spice and warmth.
  • 1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
  • Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.

To Serve (Optional):

  • Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
  • Thinly sliced radishes: Provides crunch and a pop of color.
  • Lemon wedges: A squeeze of lemon brightens up the flavors.

Step-by-Step Instructions for Crispy Breaded Mushrooms

Prep the Breading Station

Set up three bowls for dredging:

  • Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
  • Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
  • Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.

breading station showing the dry dredge, slurry, and crispy panko coating dredging process for breaded mushrooms

Double Dredge the Mushrooms

  1. Lightly toss mushrooms in the seasoned flour, coating all sides.
  2. Dip each piece into the soy milk slurry, ensuring full coverage.
  3. Press into panko breadcrumbs, coating generously.
  4. Repeat the slurry + panko step to build an extra-crispy exterior.

Air-Fry Until Golden & Crispy

  1. Preheat air fryer to 400°F (200°C).
  2. Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
  3. Lightly spray with cooking oil for even crisping.
  4. Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

 

2 images showing pre and post air fried breaded crispy mushrooms

Serve & Enjoy

Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.

Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.

Recipe Variations & Customizations

This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.

Make It Gluten-Free

For a fully gluten-free version, make the following substitutions:

  • Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
  • Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.

Switch Up the Mushrooms

This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:

  • Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
  • Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
  • White Button Mushrooms: A mild, budget-friendly alternative.

Adjust the Seasoning

For a different flavor profile, try adjusting the seasoning:

  • Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
  • Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
  • Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.

Bake Instead of Air-Fry

If you don’t have an air fryer, the mushrooms can be baked in the oven:

  • Preheat oven to 425°F (218°C).
  • Arrange mushrooms on a lined baking sheet, spacing them out evenly.
  • Lightly spray with oil to promote crispiness.
  • Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.

For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

How to Serve Air-Fried Breaded Mushrooms

These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.

With a Dipping Sauce

A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:

  • Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
  • Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
  • Spicy Sriracha Mayo: Adds heat and creaminess
  • Classic Ranch Dressing: A cool and herby dip that balances the crispiness

As a Light Meal or Salad Topper

For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:

  • Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
  • Thinly sliced radishes for crunch and color
  • Lemon wedges for a bright, citrusy finish

As a Sandwich or Wrap Filling

Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:

  • In a warm pita with greens, cucumbers, and a drizzle of remoulade
  • Stuffed into a baguette with shredded lettuce and pickled onions
  • Wrapped in a tortilla with slaw and a spicy mayo drizzle

As a Side Dish for a Larger Meal

These mushrooms can complement a variety of main courses:

  • Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
  • As a side for a veggie burger or grilled protein such as tofu or chicken.
  • Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.

For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.

Best Storage Tips for Leftover Crispy Mushrooms

Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.

  • Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
  • Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
  • Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.

Pro Tips for Extra Crispiness

Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:

  • Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
  • Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
  • Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
  • Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
  • Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.

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breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

Breaded Mushrooms in The Air Fryer

Sarah Harper MS, RD, LDN
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, lunch, Side Dish
Cuisine American
Servings 4 servings
Calories 188 kcal

Equipment

  • air fryer or oven
  • Three Shallow Bowls
  • knife and cutting board
  • Tongs or a Fork

Ingredients
  

  • 8 oz mixed mushrooms, torn or sliced into bite sized pieces maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work

Flour Mixture

  • ½ cup all purpose flour
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

Batter

  • 1 cup unsweetened soy milk

Panko Breading

  • cups Panko Breadcrumbs

Instructions
 

Prep the Breading Station

  • Set Up Three Bowls For Dredging:
    Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
    Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
    Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish. 

Double Dredge the Mushrooms

  • -Lightly toss mushrooms in the seasoned flour, coating all sides.
    -Dip each piece into the soy milk slurry, ensuring full coverage.
    -Press into panko breadcrumbs, coating generously.
    -Repeat the slurry + panko step to build an extra-crispy exterior.

Air-Fry Until Golden & Crispy

  • -Preheat air fryer to 400°F (200°C).
    -Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
    -Lightly spray with cooking oil for even crisping.
    -Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.

Notes

Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.

Nutrition

Calories: 188kcalCarbohydrates: 34gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 484mgPotassium: 320mgFiber: 3gSugar: 3gVitamin A: 250IUVitamin C: 0.01mgCalcium: 122mgIron: 2mg
Keyword air fryer, mushrooms
Tried this recipe?Let us know how it was!
10 Frozen Pizza Upgrades So Good, You’ll Fool Everyone Into Thinking It’s From Scratch

10 Frozen Pizza Upgrades So Good, You’ll Fool Everyone Into Thinking It’s From Scratch

10 Easy Hacks to Make Frozen Pizza Taste Homemade (Now with 3 New Additions!)

Why Settle for Boring Frozen Pizza?

Frozen pizza is a lifesaver on busy nights, but let’s be honest—it can taste bland and lack that fresh, homemade quality. The good news? With a few simple upgrades, you can transform a basic frozen pizza into a restaurant-quality meal for your next pizza night.

Try these 10 easy pizza hacks to make a great frozen pizza taste homemade!

banza pizza crust and a cast iron skillet

 

1. Pick a Quality Frozen Pizza Base

Why It Works

Some frozen pizzas just taste better than others. If you’re starting with a bland, soggy base, no amount of toppings can fully save it. Instead, opt for a better-quality frozen pizza from your favorite brand like one with a thin and crispy crust or higher-end ingredients. Some of the best frozen pizzas for me are Banza, Milton’s Cauliflower Crust Pizza, or Newman’s Own.

How to Do It

Think of the base of the pizza like a canvas, you want a good base to build on!

If you have time, let your frozen pizza sit at room temperature for 30 minutes before baking. This helps the crust bake more evenly and prevents excess moisture. A partially thawed pizza will cook faster and crisp up better.

If thawed, reduce the baking time by 2-4 minutes to prevent overcooking. Check for doneness early, look for bubbling cheese and a golden crust.

Pro Tip

Avoid letting it sit out for too long. More than an hour can make the dough too soft and difficult to handle.

2. High Heat for the Best Results

Why It Works

Baking frozen pizza at 450-500°F creates a crispier crust, better cheese melt, and more even cooking, similar to a pizzeria-style bake.

How to Do It

  • Preheat your oven for at least 15 minutes.
  • Increase the temperature by 25-50°F above the package instructions.
  • Reduce the baking time by 2-5 minutes to prevent overcooking.
  • Check the pizza 2-3 minutes early, check for bubbling cheese and a golden crust.
  • Bake on the middle rack or a preheated pizza stone for the best texture.

Pro Tip

If the crust is browning too fast, move it to a lower rack for the last few minutes.

building a pizza on a cast iron skillet

 

3. Use a Pizza Stone, Cast Iron Pan, or Baking Sheet for a Crispy Crust

Why It Works

Frozen pizza often has a soggy crust. Using a pizza stone, cast iron skillet (Banza pizzas are the perfect size for this) or preheated baking sheet ensures a crispy, golden bottom.

How to Do It

Preheat your oven with a pizza stone, cast iron skillet, or baking sheet at 450°F for 15 minutes before adding your pizza. The hot surface will crisp up the crust like a pizzeria-style bake.

Pro Tip

Brush the crust with olive oil and a sprinkle of garlic powder for extra flavor before baking.

4. Add Extra Cheese for Extra Flavor

Why It Works

Frozen pizza cheese can be skimpy and dry. Adding fresh, high-quality cheese takes it to the next level.

How to Do It

Add different cheeses like fresh mozzarella, goat cheese, ricotta, Parmesan cheese, or even feta before baking.

Pro Tip

Grate some Pecorino Romano or smoked gouda on top in the last 5 minutes of baking for a burst of umami.

someone grabbing a slice of a pesto pizza with peas and tomatoes added

5. Load Up on Fresh Veggies

Why It Works

Adding fresh ingredients improves texture and flavor instantly.

How to Do It

Before baking, top your pizza with spinach, tomatoes, arugula, broccoli, bell peppers, red onion, or mushrooms.

Pro Tip

Lightly sauté mushrooms and onions in oil and seasonings before adding them to release excess moisture and add more flavor.

6. Add a Sweet & Spicy Twist

Why It Works

Many professional chefs agree that sweet, salty, and spicy create a perfect flavor balance.

How to Do It

Try drizzling spicy honey, date syrup, balsamic reduction, or even jam after baking.

Pro Tip

Pair brie with blueberry jam and jalapeños for a gourmet touch.

7. Elevate the Sauce for a Gourmet Touch

Why It Works

Frozen pizza crusts, sold plain without toppings or sauce, are a great base for a homemade-style pizza but can lack flavor on their own. Upgrading the sauce before adding toppings helps create a more balanced and flavorful pizza.

How to Do It

If you’re using a store-bought frozen pizza crust, start by brushing a thin layer of olive oil, garlic tomato butter, or pesto directly onto the crust for extra flavor. Then, spread on a high-quality pizza sauce or enhance store-bought sauce by mixing in red pepper flakes, balsamic vinegar, roasted garlic, or Italian seasoning before using.

Pro Tip

For a richer sauce, stir in a spoonful of tomato paste or grated Parmesan before spreading. If using pesto or garlic butter, apply lightly to avoid overpowering other flavors.

8. Boost Flavor with Fresh & Dried Herbs

Why It Works

Fresh herbs add brightness, while dried herbs enhance complexity.

How to Do It

After baking, sprinkle fresh basil, parsley, mint, or cilantro over the pizza for a pop of flavor.

Pro Tip

Before baking, add garlic powder, onion powder, dried oregano, and fresh cracked pepper for extra depth.

A plate of Southwest Marinated Chicken on a white background.

 

9. Add a Protein Boost

Why It Works

A little extra protein makes the pizza heartier and more satisfying.

How to Do It

Add thick-cut pepperoni, grilled chicken or rotisserie chicken, Canadian bacon, sausage, baked tofu, or even eggs.

Pro Tip

To make a breakfast pizza, add cooked breakfast sausage before baking, then crack eggs on top halfway through cooking.

For Soft Yolks: Crack the eggs halfway through baking (about 5-7 minutes in) so the whites set while the yolks stay runny. Make small indentations in the toppings to help hold the eggs in place. Top with chopped chives, shredded cheese, or a drizzle of hot sauce before serving for extra flavor!

10. Drizzle with a Flavorful Finishing Touch

Why It Works

A post-bake drizzle enhances texture and taste.

How to Do It

Right after baking, drizzle on olive oil, garlic-infused oil, truffle oil, or balsamic glaze.

Pro Tip

Try a lemon zest and chili oil crisp drizzle for a surprising gourmet twist.

slice of pizza on a stone ware plate

 

Bonus! Cut and Serve Like a Pro

Why It Works

Presentation matters! The simple trick of cutting and serving properly makes pizza feel more indulgent.

How to Do It

Let the pizza rest for 2 minutes before slicing with a sharp pizza cutter or kitchen scissors.

Pro Tip

Serve it on a wooden cutting board with a side of ranch, garlic butter, or spicy marinara for dipping.

FAQs: Answering Common Frozen Pizza Questions

How do I keep frozen pizza from getting soggy?

Bake directly on a hot pizza stone or baking sheet, and avoid overloading toppings.

What’s the best cheese to add to frozen pizza?

Fresh mozzarella, ricotta, feta, Parmesan, or smoked gouda work great.

How can I make frozen pizza taste homemade without extra ingredients?

Bake it at a higher temp (450°F), use a pizza stone, and brush the crust with olive oil and garlic powder.

someone grabbing a slice of a pesto pizza with peas and tomatoes added

 

Final Thoughts: Elevate Your Frozen Pizza Game

With these 10 easy hacks, you’ll never settle for boring frozen pizza again! Try them out and let me know, what’s your favorite way to upgrade frozen pizza?

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