Crispy Coated Mushrooms with Green Dip

Ingredients

• 1/2 cup plain unsweetened plant-based yogurt (I used coconut)
• 3 tablespoons flat-leaf parsley leaves
• 1 tablespoon fresh lemon juice
• 1 clove garlic, crushed
• Flaky sea salt
• 2 tablespoons Worcestershire sauce
• 4 large portobello mushrooms, cut into 1/2-inch strips
• 1 cup all-purpose flour (you can also use gluten-free flour)
• 1 cup cornstarch
• 1/4 cup Cajun seasoning or similar seasoning
• 1/2 cup plain unsweetened plant-based yogurt (I used coconut)
• 1/2 cup cold fizzy water (sparkling water)
• Vegetable oil, for frying

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