Dip the mushrooms in flour and unsweetened almond milk first, cover in onion flakes with paprika and garlic salt.
Air-fry the mushrooms at 400F for about 12-15 min or until crispy.
Blend the pomegranate seeds, 3 to 4 tbsp of agave, ½ tbsp liquid smoke, 3-4 chipotle peppers in adobo sauce, 1 tsp smoked paprika, black pepper to taste, ½ cup water, 1 tbsp olive oil, 1 tbsp Italian seasonings (optional), and ¼ raw white onion to make the sauce.
Once the mushrooms are ready, pour the hot sauce on top, shake and sprinkle sesame seeds.
