We are using Dried Oyster Mushrooms in this recipe as they are super healthy!
Serves: 4
Ingredients:
- Dried Oyster Mushrooms: 300 gm (rehydrated and cut into halves)
- Tofu: 200 gm (pressed and cut into cubes)
- Capsicum: 2 (deseeded and cut into 1″ pieces)
- Onion: 1 (cut into 1″ pieces)
- Ginger: 1 pod (paste)
- Garlic: 8-10 cloves (paste)
- Cherry Tomatoes: 12
- Red/Green Chillies: 2-3 each
- Oil: ½ cup
- Honey (or agave nectar): 2 tbs
- Coriander Leaves: 50 gm (chopped)
- Cumin Seed Powder: ½ tbs
- Vegan Yogurt (or coconut yogurt): ½ cup
- Bay Leaves (Tej Patta): 2
- Garam Masala: 2 tbs
- Turmeric Powder: 2 tbs
- Lemon Juice: 2 tsp
- Chat Masala: 1 tbs
- Salt: to taste
Method:
Rehydrate the dried oyster mushrooms: Soak the dried mushrooms in warm water for about 30 minutes or until they are softened. Drain and cut them into halves.
Make the marinade: In a bowl, combine the chillies, ginger, garlic, honey (or agave nectar), cumin seed powder, garam masala, lemon juice, chat masala, and salt. Mix well.
Marinate the vegetables and tofu: Add the rehydrated oyster mushrooms, tofu, cherry tomatoes, capsicum, and onion to the marinade. Mix thoroughly and let it marinate for at least 1 hour.
Skewering: Take oven rods and wash them in water. Skewer the marinated mixture onto the rods, making 2-3″ long pieces.
Cooking: You can either barbecue the skewers or bake them in the oven.
Barbecue: Grill the skewers over medium heat until they are golden brown and cooked through.
Oven: Preheat the oven to 180°C (356°F). Place the skewers on a baking tray and bake for 15-20 minutes or until golden brown and cooked through.
Tips
- If you don’t have oven rods, you can use bamboo skewers soaked in water to prevent them from burning.
- Adjust the amount of spices and marinade according to your taste preferences.
- Serve the mushroom kabab hot with your favorite vegan dipping sauce, such as mint chutney or tamarind chutney.
Enjoy your delicious and nutritious Vegan Dried Oyster Mushroom Kabab!
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