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!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
500-600 g mixed mushrooms (Portobello, Portobellini and Oyster)
40 ml lemon juice
salt and black pepper
100 g cashew cheese
8 small garlic cloves, roasted and de-skinned
4 tsp (20 ml) fresh lemon juice
½ tsp (2,5 ml) lemon zest
2 tsp (5 ml) Dijon mustard
¼ C (60 ml) olive oil
4 flatbreads, toasted with garlic and olive oil
½ C (250 ml) hummus
½ red onion, thinly sliced
pickled mushrooms (shimeji and button)
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.
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.