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1 lb Lion’s Mane Mushroom, torn into large pieces

1 litre water
1 red onion, cut into wedges
Juice of 1 lemon
1 ½ cups vegan Greek yogurt
¼ cup olive oil
1 TBS vegetable bouillon
1 tsp cumin
1 tsp fenugreek
1 tsp turmeric
1 tsp freshly ground black pepper
1 tsp flake salt
½ tsp curry powder
½ tsp chili flakes
½ tsp garlic powder
½ tsp onion powder
1 tsp brown sugar
3 garlic cloves, minced
A handful of cilantro, chopped
2 chili peppers, chopped
1 TBS agave syrup

Prepare the Stock:

In a large pot, combine 1 litre of water with the vegetable bouillon, cumin, fenugreek, turmeric, black pepper, flake salt, curry powder, chili flakes, garlic powder, onion powder, and brown sugar.

Stir well to dissolve the spices and create a stock.

Add the torn Lion’s Mane mushrooms to the pot and bring to a simmering boil.

Allow to cook for 10 minutes, then remove from heat.

Marinate the Mushrooms:
Strain the mushrooms and press out the excess water once they are cool enough to handle. Reserve 1 cup of the broth for later use (the rest can be used to cook rice or lentils).

In a large bowl, combine the olive oil, vegan Greek yogurt, minced garlic, 1 cup of the reserved broth, lemon juice, and agave syrup.

Mix well to create a marinade and add the strained Lion’s Mane mushrooms, ensuring they are evenly coated.

Cover the bowl and refrigerate, allowing the mushrooms to marinate for at least an hour, or preferably overnight.

Roast the Mushrooms:

Preheat your oven to 450°F (232°C).

Thread the marinated mushroom pieces and red onion wedges onto skewers, alternating between the two.

Place the skewers on a rack over a tray, ensuring they are not touching.

Roast in the preheated oven for 15 minutes.

Carefully flip the skewers over and continue to roast for an additional 10 minutes, or until the mushrooms are cooked through at the center.

Remove the skewers from the oven.

Serve the skewers over a bed of rice or stuffed into a pita

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