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Vegan Kebab Salad Recipe (with Video)

Shellfish-free, Dairy-free, Peanut-free
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By
ahimsaplantkitchen

Discover our Vegan Kebab Salad Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 20min | Cook 15min

Ingredients

Mushrooms
- 9 oz Oyster mushrooms
- 2 tbsp Olive oil
- 1 tbsp Soy sauce
- 2 clove Garlic, finely diced
- 1.5 tsp Paprika, smoked
- 0.25 tsp Black pepper, cracked
Salad
- 1 c iceberg lettuce
- 1 c Red cabbage, shaved and marinated in salt and vinegar
- 0.333 c Red onion, thinly sliced and marinated in salt and lemon juice
- 1 c Cherry tomatoes, halved
- 1 Cucumber, halved and thinly sliced
- 0.5 c pickles, store-bought
Dressing
- 1.5 c plant-based yogurt
- 1 Lemon, juiced
- 1 tbsp Olive oil
- 0.5 clove Garlic, chopped (optional)
- 1 c Parsley, loosely packed, finely chopped
- 0.25 tsp Salt, or to taste
- 0.25 tsp Black pepper, cracked
Serving
- lemon
- Pita Bread
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Directions

To prepare the mushrooms
1. Clean and tear them into strips before adding the marinade ingredients.
2. Massage the mushrooms well and let them sit for as long as possible.
3. Heat some olive oil in a cast-iron pan over medium-low heat.
4. Roast the mushrooms until they are soft and nicely seared, which should take around 15 minutes.
For the dressing
1. Simply mix all the sauce ingredients together.
Assemble the salad
1. Assemble the salad with all the veggies, mushrooms, and lemon.
2. Enjoy it with the yogurt dressing and pita bread.

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