Veganized version of Wendy's Jalapeño Fresco Spicy Chicken Sandwich
Combine the soy milk and vinegar in a bowl, and allow to sit for about 10 minutes. The mixture will thicken and reach a buttermilk consistency.
Once you have your buttermilk, add it along with the other ingredients (except the relish) to a blender, and blend until creamy. Add the relish. Taste for seasoning. Allow to chill until ready to serve.
Place the diced sweet potatoes to a pot of water. Bring to a boil. Allow to simmer for about 10 minutes, or until the potatoes are quite soft.
Add the remaining ingredients (except for the water), along with the sweet potatoes to a high speed blender. Blend until very creamy, no longer resembling pureed potato. If the mixture is too thick, add the reserved cooking water a tablespoon or two at a time.
Heat your oil to 360 degrees Fahrenheit.
Combine the soy milk and vinegar in a bowl, and allow to sit for about 10 minutes. The mixture will thicken and reach a buttermilk consistency. I recommend soy milk over other plant milks for this purpose because it seems to thicken up better. After the 10 minutes, stir in the Frank's.
Depending on how large your bunch or bunches of mushrooms are, break them apart, from the base, into larger chunks. Set aside.
In a pie plate, or large plate, mix together the dry ingredients. Drizzle about a tablespoon or two of the soy milk mixture onto the dry mix, and allow clumps to form. This will help give a crispy consistency to the beading.
Submerge the mushrooms into the buttermilk, allow them to sit for a minute or two in the liquid, and then transfer them over to the flour. Cover them with flour, and lightly press the flour into the mushrooms, making sure it gets in all of the crevasses. Work in batches if you have to.
Set the breaded mushroom onto a cutting board or plate for a few minutes to help the flour fully adhere.
Fry, in batches, until golden brown. Remove from the oil and let them drain on a wire rack or paper towel. lightly salt.
Lightly toast your buns in a pan. Spread a fair amount of ghost pepper sauce onto the top and bottom halves of the bun. Pile on your mushrooms. Top with the vegan pepper jack cheese, cheese sauce, onions and jalapenos. Serve with fries or tots.