Mushroom Kabab

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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