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Mushroom Souvlaki with Vegan Tzatziki Sauce 

Course: Main Course
Servings: 4 Servings

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.