— Sharon Hall

So yeah, um, you typically, um, you know, frying you're going to add a fat, um, to it. So, uh, the other example that I would say would be to do a dr like a saute like I was just talking about, like the mushrooms. There's a wonderful example on this for the forks over knives or the plant-based ProCourse. Um, if you're not in either of those, there's a free how-to lesson on the forks over knives, a sample that you can check out to be able to see how to do the saute with no, uh, oil at all. It's actually a very easy process. It works out really, really well. Um, and the flavor's really big too. So I would start with that and kind of build up from there. You can also do the saute on the vegetables beforehand and you can still bread something like that if you're, you know, battering something you can still do like a aquafaba batter or you know, and then dip it in breadcrumbs or something like that and then bake it off to be able to get that crunchiness. So that's you're looking for too. So a couple different steps to it, but still getting a great flavor outcome.