INGREDIENTS:
- 2 lbs. oyster mushrooms (organic preferably)
- bamboo skewers
Marinade:
- 1/4 cup vegetable broth
- 3-4 tablespoons organic sugar (or Agave syrup)
- 8 ounces ketchup
- 1 cup cooking oil
- Few drops of liquid smoke (if grilling indoors)
INSTRUCTIONS:
- Wash the oyster mushrooms before use. Alternatively, you may also wipe clean using a damp paper towel.
- Skewer the oyster mushrooms 2-3 pieces per stick. You don’t have to cut the mushrooms to pieces. Not only will they shrink eventually, they will also fall off the stick if they become too small.
- Prepare the grill. It’s best if you use an outdoor charcoal grill. But if you prefer indoor grill using a stove or a similar type of indoor grill, you’ll need liquid smoke to attain the same taste.
- Combine the marinade in a bowl. Mix thoroughly. The secret to making the flavors of vegan Isaw delicious and authentic is the super simple yet winning combination of: sweet (sugar), tang (ketchup), and fat (oil). You can also add vegetable broth to the mix.
- Brush the marinade to the mushrooms and turn the skewer over. Wait 5-7 minutes or until the heat caramelized the marinade before turning it again to repeat the procedure on the other side.
- Remove from the grill and serve hot.
Notes:
- No need to marinate ahead of time. The oyster mushrooms absorb the marinate instantly.
- No need to slice or cut the oyster mushrooms in chunks. The mushrooms will shrink its size in half.
Source: ASTIG Vegan
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