Meaty Mushroom Souvlaki with Vegan Tzatziki Sauce
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Mushroom Souvlaki with Vegan Tzatziki Sauce from New Day New Chef Season 4
Mushroom Souvlaki with Vegan Tzatziki Sauce
Ingredients
Mushroom Souvlaki
- 16 Oz of Oyster Mushrooms
- For the marinade
- 3 tbsp olive or avocado oil
- 1 tsp garlic powder
- 1 tsp black pepper
- Juice from 1/2 lemon
- 2 tsp of maple syrup optional
- 1/2 tbsp Paprika
- Few sprigs of fresh rosemary
- You will need about 4-6 bamboo skewers
- 4-6 pita breads or flat bread of your choice.
Garnishes:
- 1/2 cup of cherry tomatoes sliced
- 1 red onion sliced
- 3 Persian cucumbers sliced
- Handful of chopped or micro cilantro
- Juice from 1/2 lemon
- Vegan tzatziki (recipe below)
Vegan Tzatziki Sauce
- 1 Cup of vegan yogurt I prefer coconut yogurt
- 3 cloves of garlic
- Juice from 1/2 lemon
- 1 medium size unpeeled persian cucumber
- handful of fresh dill
- salt/black pepper to taste
Instructions
Mushroom Souvlaki
- Wash and dry the mushrooms and place them in a bowl or a large plate. Add the spices, lemon juice, herbs. Let the mushrooms marinate for at least 30 minutes. (we won't wait because we are filming)
- Arrange the mushrooms in the skewers. Cook the mushrooms on a barbecue grill or on an indoor cast iron grill for 20 min turning frequently until both sides are crispy.
- Serve with the garnishes and tzatziki.
Vegan Tzatziki Sauce
- Blend the yogurt with 3 cloves of garlic and a juice from 1/2 lemon. Pour the yogurt sauce in the bowl, add fresh chopped dill, chopped cucumbers, season with salt and pepper.
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About the Author: Heather Dahman
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