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vegan mushroom kebabs

Vegan Mushroom Kebabs with Flatbreads and Cashew Aioli


These skewers of mixed mushrooms have a deliciously meaty flavour and texture and yet are completely vegan friendly - we love!

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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Mushroom Kebabs

500-600 g mixed mushrooms (Portobello, Portobellini and Oyster)
40 ml olive oil
40 ml lemon juice
salt and black pepper

Cashew Aioli

100 g cashew cheese
20 g pine nuts, soaked and drained
8 small garlic cloves, roasted and de-skinned
4 tsp (20 ml) fresh lemon juice
½ tsp (2,5 ml) lemon zest
white pepper
2 tsp (5 ml) Dijon mustard
¼ C (60 ml) olive oil

To Serve

4 flatbreads, toasted with garlic and olive oil
cashew aioli
½ C (250 ml) hummus
½ red onion, thinly sliced
baba ganoush
pickled mushrooms (shimeji and button)

Mushroom Kebabs

Preheat the oven to 190 ºC.

Skewer the mushrooms onto metal or bamboo skewers (pre-soak bamboo skewers in water) and brush with olive oil. Season with salt and black pepper.

Place onto a baking tray and put under the grill to cook. Turn often and baste with extra olive oil if needed.

Cashew Aioli

Combine all of the ingredients in a blender and blend until creamy and emulsified.

Serve the mushroom kebabs on a board topped with generous dollops of hummus, baba ganoush and cashew aioli. Scatter with freshly chopped parsley, slices of red onion and pickled mushrooms. Serve the flatbreads on the side.