Begin by wiping the oyster mushrooms with a damp cloth to remove any dirt. Trim the ends and slice them into thick strips, resembling chicken tenders.
In a mixing bowl, combine the vegetable oil, tikka masala, ground cumin seeds, turmeric, cayenne pepper, and salt. Whisk until well blended.
Add the sliced mushrooms to the marinade, tossing gently to ensure each piece is well coated. Allow them to marinate for at least 15 minutes.
Heat a skillet over medium-high heat. Once hot, add the marinated mushrooms in a single layer. Sauté for about 5-7 minutes, flipping halfway through.
While the mushrooms are cooking, slice your sandwich buns and toast them in a separate pan or on a grill until they’re golden and crispy.
Spread a generous amount of vegan tikka masala on the bottom half of each toasted bun. Layer on the sautéed mushrooms and a crisp lettuce leaf. Finish with the top half of the bun, pressing down gently.
Serve your Juicy Vegan Chicken Sandwich with your favorite side and enjoy!
