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Vegan Satay Mushroom Kebabs

Name: Vegan Satay Mushroom Kebabs
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 300g St Georges Mushrooms, cleaned and trimmed (or any other firm mushroom); 2 tbsp Peanut Butter; 2 tbsp Soy Sauce; 1 tbsp Vegan Fish Sauce; 1 tsp mashed garlic clove; 1 tsp ginger powder (or fresh minced); 2 Peppers or any other firm vegetable

Discover the taste of foraging season with our Satay Mushroom Kebabs! Perfect for a vibrant vegan meal, these skewers feature St George’s mushrooms, but any firm mushroom will work. Easy to prepare and full of flavour, they're ideal for a quick lunch or light dinner.

Posted by: tomas@realfoods.co.uk
On: 28/05/2024

Cuisine

Asian

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Barbecue
Main Courses
Side dishes
Starters

You will need

Ingredient	Add
300g St Georges Mushrooms, cleaned and trimmed (or any other firm mushroom)		More products
2 tbsp Peanut Butter		More products
2 tbsp Soy Sauce		More products
1 tbsp Vegan Fish Sauce		More products
1 tsp mashed garlic clove		More products
1 tsp ginger powder (or fresh minced)		More products
2 Peppers or any other firm vegetable		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

In a bowl, mix together the mashed garlic, ginger, soy sauce, vegan fish sauce, and peanut butter until well combined. Set aside.
Pour the satay sauce over the mushrooms and let them marinate for at least an hour.
Tear large mushrooms into chunks or leave smaller ones whole. Cut the peppers into chunks as well
Thread the peppers and mushrooms onto skewers, starting and ending with a piece of pepper to help secure the mushrooms.
The Peppers will hold the mushrooms on to the skewer.
Grill the kebabs over high heat for 2 minutes on each side until they are lightly charred.