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Maple Garlic Lion’s Mane Mushroom "Skrimps"

Updated: Nov 16, 2021


National Afro-Vegan Conference 2021

Photo Credit: Todd Anderson/Turnip Vegan

By Todd Anderson of, Turnip Vegan

Turnip Vegan uses Lion's Mane mushrooms to make a tasty vegan version of crispy shrimp, tossed in a sweet and savory maple garlic sauce.


  • 1- 6 oz package of Lion’s Mane mushrooms

Maple Garlic Sauce

  • 1/2 cup maple

  • 1/4 cup of liquid aminos or soy sauce

  • 1 1/2 tsp minced garlic

  • 1 Tbsp of chili oil

  • 1 Tbsp of apple cider vinegar

Wet Batter

  • 1 cup of flour

  • 1 1/2 cup water

  • 2 Tbsp tapioca

  • 1 tsp of garlic granulated

  • Salt & pepper to taste

Dry Batter

  • 1/2 cup of flour

  • 1 cup of panko

  • Salt & pepper to taste

  • 1/2 tsp smoked paprika


  1. Pull apart your Lion’s Mane from the head so you can create a natural shrimp-like look.

  2. Create Wet Batter.

  3. Create Dry Batter.

  4. Mix together all the ingredients for the Maple Garlic Sauce.

  5. Fry or Air Fry Lion’s Mane (Fry at 370 Degrees) - I love to use grape seed oil.

  6. Add Maple Garlic Sauce & Parsley and serve.


Todd Anderson Bio

Todd Anderson, AKA Turnip Vegan is the Co-owner of Spoiled Vegans Café in Downtown San Diego, a videographer, and owner of the Turnip Vegan brand. He grew up in San Diego and the suburbs of Chicago and has a BS in computer science and Masters in Information Technology.

Todd went vegan in November 2016, and this was the beginning of a brand new journey in his life. Shortly after starting his vegan journey, he began to build relationships in the vegan community. Todd began to film the behind the scenes content for vegan brands, and was blessed to do a lot of traveling in the process. He was able to go to Brazil and travel across the Amazon River to pick fresh Acai. (The most incredible journey of his life.) After three years of filming, Todd started to create recipes using many of the things he learned from filming the last few years.

Fast forward to 2021; Todd is currently working on an E-cookbook, a functional mushroom tincture line, and working on more ways to change the way we view food.

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