MUSHROOM KEBABS
Serves 2
20 min

     2  garlic cloves
  100g  plant-based Greek-style yogurt
        pinch of fresh mint leaves
     1  lemon
2 tbsp  extra virgin olive oil (optional)
  240g  shiitake mushrooms
  150g  (about 1.5 block) extra-firm tofu
     1  red onion
        light olive oil, for frying
     1  cucumber
 1 tsp  agave syrup
  50ml  apple cider vinegar
 1 tsp  each ground cumin, smoked paprika, ground cinnamon and
        dried mixed herbs
2 tbsp  dark soy sauce
1 tbsp  tomato paste
        salt and pepper

---TO SERVE---
        little gem lettuce
     2  white fluffy pittas or flatbreads
 1 tsp  rose harissa (optional)

1 - First, the garlic yogurt sauce. Grate the garlic cloves using a
    box grater then add that to a medium bowl with the yogurt. Mix
    well. Chop up the mint roughly and cut the lemon in half, then
    add the mint and lemon juice to the yogurt. Add a pinch of salt
    and give it a taste, see if you like it. And also, check the
    consistency – it should be thinnish. If not, add the extra
    virgin olive oil and mix. Leave it in the fridge until the end.

2 - Chop the mushrooms, tofu and onion into thin slices and add to
    a large frying pan on a high heat with a drizzle of oil. Season
    with salt and pepper, then use a weight such as another pan to
    press down the mushrooms and tofu and cook for 8 minutes until
    all the liquid comes out of the mushrooms and you get a nice
    golden colour on everything.

3 - Meanwhile, make a pickle. Slice the cucumber into thin rounds
    then add to a small bowl with the agave syrup, apple cider
    vinegar and a pinch of salt. Transfer to the fridge, then chop
    up the gem lettuce.

4 - Give everything a mix in the pan then add the spices, dried
    herbs, soy sauce and tomato paste. Make sure everything’s
    coated and do the pressing method once more for about 2–4
    minutes until everything is cooked and you start to get a nice
    char on the mushrooms, onion and tofu.

5 - Warm up your pittas or flatbreads either in a clean frying pan,
    straight over the hob or by resting it on top of the toaster
    on the lowest setting, then let them cool slightly. Slice open
    (if you’re using a pitta) and stuff with the garlic yogurt
    sauce, the mushrooms and tofu, lettuce and cucumber pickle.
    Add a drizzle of harissa, if using, and you’re done.

                                       20 min Vegan, Callum Harris