Ingredients For the buttermilk mushrooms • 250ml soy milk • 1.5 tsp apple cider or white wine vinegar 2 oyster mushroom clusters For the cajun mayo • 75g vegan mayo • 1/2 tsp cajun seasoning • 1/4 tsp paprika • 1/2 tsp yellow mustard • 1/2 tsp garlic granules • 1 tsp pickle juice • to taste hot sauce (eg. tabasco) to taste salt and freshly ground pepper For the seasoned batter • 100g plain flour • 1 tsp garlic granules • 1 tsp onion granules • 1 tsp cajun seasoning • 1/2 tsp paprika a pinch salt and freshly ground pepper To serve • 2-4 slices vegan cheese • 4 baby gem lettuce leaves • 1 tomato, sliced • 1 dill pickle, sliced