Vegan Kebab Salad
This vegan kebab-inspired salad is a healthy and delicious alternative to traditional kebab dishes. Instead of meat, the recipe calls for smoky oyster mushrooms that are marinated in olive oil, soy sauce, and smoky spices. The mushrooms are then slowly roasted until they are tender and flavorful. The salad also features a variety of fresh and crunchy veggies, such as lettuce, tomatoes, cucumbers, and red onions. To top it off, the salad is served with a plant-based yogurt dressing that is both creamy and tangy.
Servings: 2
Ingredients
For the vegan mushroom meat:
- 9 oz / 250 g oyster mushrooms
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 cloves garlic finely diced
- 1.5 tsp smoked paprika
- 1/4 tsp cracked pepper
For the salad:
- 1 cup shredded iceberg lettuce
- 1 cup shaved red cabbage marinated in salt and vinegar
- 1/3 cup red onion thinly sliced (marinated in salt and lemon juice)
- 1 cup cherry tomatoes halved
- 1 cucumber halved and thinly sliced
- 1/2 cup pickles store-bought
For the dressing:
- 1.5 cups of plant-based yogurt
- juice of 1 lemon
- 1 tbsp olive oil
- 1/2 clove garlic chopped (optional)
- 1 cup parsley loosely packed, finely chopped
- 1/4 tsp salt or to taste
- 1/4 tsp cracked pepper
For serving:
- 1 lemon wedge
- pita bread
Instructions
- To prepare the mushrooms, clean and tear them into strips before adding the marinade ingredients. Massage the mushrooms well and let them sit for as long as possible. Heat some olive oil in a cast-iron pan over medium-low heat and roast the mushrooms until they are soft and nicely seared, which should take around 15 minutes.
- For the dressing, simply mix all the sauce ingredients together. Assemble the salad with all the veggies, mushrooms, and lemon, and enjoy it with the yogurt dressing and pita bread.