Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
For the nuggets: In a large stock pot, add the canola oil, onions, cayenne, 1 teaspoon salt and 1/2 teaspoon pepper, and cayenne and sauté over medium-low heat, stirring occasionally, for about 10 to 15 minutes. Add the garlic and let stew, stirring occasionally, for 5 minutes.
Add the tomato paste, cilantro, parsley and habaneros and let stew, stirring occasionally, for 5 to 10 minutes. Transfer the mixture to a blender and blend well.
Place the flour in a large bowl, add the blended ingredients and mix. Place small chunks (about 1-inch wide) of the mixture on the prepared sheet pan and bake until a light crust forms on the outer edges, 30 to 40 minutes.
For the swamp sauce: Meanwhile, in a blender, add the Mayo Base, cilantro, garlic powder, mustard, jalapeños, 1/2 teaspoon salt and 1/2 teaspoon pepper. Blend, then set the sauce aside.
For frying: Heat about 2 cups oil in a 12-inch frying pan over medium-high heat for 3 to 5 minutes, then reduce the heat to medium.
Meanwhile, in a bowl, mix together 1 cup of the flour, 1/4 cup of the Love Spice, the hot sauce and 1/2 cup water. In a separate bowl, mix together the remaining 1 cup flour and the remaining 2 teaspoons Love Spice.
Dredge the nuggets and mushroom slices in the wet batter, then the dry batter. Add the battered pieces to the oil and fry until golden brown and crispy, about 1 1/2 minutes, turning once halfway through.
Place the fried nuggets and mushrooms on a plate. Add the parsley on top and serve with the swamp sauce on the side.
Yield:About 3/4 cup
In a bowl, add the paprika, black pepper, salt and cayenne. Mix well.
Yield:About 1 1/2 cups
In a blender, add the soy milk, olive oil, lemon juice and vinegar. Blend well and refrigerate overnight.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.