Vegan Mushroom Kebabs with Flatbreads and Cashew Aioli
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: easy; Main Ingredient; Special Diets; Vegan; Vegetables; Vegetarian
Description
These skewers of mixed mushrooms have a deliciously meaty flavour and texture and yet are completely vegan friendly – we love!
Ingredients
Mushroom Kebabs
500–600 g mixed mushrooms (Portobello, Portobellini and Oyster)
40 ml olive oil
40 ml lemon juice
Salt and black pepper, to taste
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
Salt
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
Parsley
Baba ganoush
pickled mushrooms (shimeji and button)
Instructions
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.
