Vegan mushroom kebabs offer a delectable alternative to traditional meat-based kebabs, catering to those who embrace a plant-based lifestyle. These savory delights are created by cooking cremini mushrooms in a flavorful blend of aromatic spices and herbs. The mushrooms, known for their meaty texture, absorb the rich flavors, transforming into a succulent and satisfying kebab. Whether grilled, baked, or skewered, these vegan delights boast a smoky and charred exterior, while the interior remains tender and bursting with umami goodness. The versatility of vegan mushroom kebabs allows for creative pairings with a variety of sauces or served alongside crisp salads, making them a crowd-pleasing and cruelty-free option for those seeking a delicious and sustainable alternative to traditional kebabs.
Ingredients: Makes 12-14 pieces
-450 grams mushrooms, sliced
- 1 large yellow onion, sliced
- 2 tablespoons ginger-garlic paste
- 2 green chilies, finely chopped
- 1/4 cup Besan or Gram Flour
- 1/4 cup cashew nuts, soaked in water for 30 minutes
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1 teaspoon garam masala powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/4th tsp cardamom powder
- Salt to taste
- 2 tablespoons oil
- 1/4 cup breadcrumbs
- Oil for basting
Heat 1 tablespoon of oil in a pan and add the finely chopped onions. Sauté until the onions turn golden brown.
Add the ginger-garlic paste and green chilies to the pan. Cook for a minute until the raw smell disappears.
Add the sliced mushrooms to the pan and cook until they release their moisture and become dry.
To the cooked mushrooms mix add gram flour/besan, cashews , fresh coriander leaves, fresh mint leaves, garam masala powder, red chili powder, turmeric powder, cardamom powder, salt, and breadcrumbs.
Run the mixture into a food processor to form a coarse mix.
Divide the mixture into small portions and shape them into kebabs.
Heat a grill pan or a tawa and brush it with some oil.
Place the kebabs on the pan and cook on medium heat until they turn golden brown and crispy on both sides. Baste with oil while cooking for extra flavor.
Serve the Mushroom Galouti Kebabs hot with cilantro-mint chutney.
Enjoy your Mushroom Galouti Kebabs just by itself or in a wrap as shawarma!