Mushroom İskender Kebap by @fitgreenmind

40 min
Medium

2 servings

🍄

500 g

Mushrooms

🫒

15 ml

Oil

🟤

5 ml

Cumin

🌶️

5 ml

Paprika

🌿

5 ml

Poultry Seasoning

🧄

5 ml

Garlic

🌿

2.5 ml

Ground Coriander

🫓

2

Flatbread

🧈

30 ml

Vegan Butter

🍅

15 ml

Tomato Paste

💧

100 ml

Water

🧂

2.5 ml

Salt

⚫

1.3 ml

Pepper

🥣

200 g

Unsweetened Soy Yogurt

🧄

0.5 tsp

Garlic Powder

🧂

Salt

🍋

7.5 ml

Lemon Juice

🌿

4 g

Mint

Preparation Steps

  1. Step 1/17

    Preheat the oven to 200°C / 390°F.

  2. Step 2/17

    Thinly slice 500 g mushrooms.

    mushrooms
    🔪knife
    🪵cutting board

  3. Step 3/17

    Place the sliced mushrooms in a hot frying pan and cover them with a pot to encourage their moisture to release.

    mushrooms
    🍳frying pan
    🍲pot

  4. Step 4/17

    Cook the mushrooms until the released water has evaporated, about 8 to 10 minutes.

    mushrooms
    🍳frying pan
    🥄spatula

  5. Step 5/17

    Add 1 tbsp cooking oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp poultry seasoning, 1/2 tsp garlic powder, and 1/2 tsp ground coriander to the mushrooms.

    cooking oil
    ground cumin
    paprika
    poultry seasoning
    garlic powder
    ground coriander
    🍳frying pan
    🥄measuring spoons

  6. Step 6/17

    Fry the seasoned mushrooms until browned and aromatic, about 5 minutes.

    mushrooms
    🍳frying pan
    🥄spatula

  7. Step 7/17

    Cut 2 small flatbreads into bite-sized cubes.

    small flatbread
    🔪knife
    🪵cutting board

  8. Step 8/17

    Toss the flatbread cubes with a little cooking oil and 1/2 tsp salt.

    small flatbread
    cooking oil
    salt
    🥣mixing bowl
    🥄spatula

  9. Step 9/17

    Spread the bread cubes on a baking tray and bake until crisp, 5 to 10 minutes.

    small flatbread
    🍪baking tray

  10. Step 10/17

    Melt 2 tbsp vegan butter with 1 tbsp tomato paste in a pot over medium heat.

    vegan butter
    tomato paste
    🍲pot
    🥄spatula
    🥄measuring spoons

  11. Step 11/17

    Stir 100 ml hot water, salt, and black pepper into the tomato mixture until smooth.

    hot water
    salt
    black pepper
    🍲pot
    🥄spatula

  12. Step 12/17

    Remove the tomato sauce from the heat and set it aside.

    🍲pot

  13. Step 13/17

    Combine 200 g unsweetened soy yogurt, 1/2 tsp garlic powder, a pinch of salt, and 1/2 tbsp lemon juice in a bowl.

    unsweetened soy yogurt
    garlic powder
    salt
    lemon juice
    🥣mixing bowl
    🥄measuring spoons

  14. Step 14/17

    Mix the garlic yogurt until smooth and creamy.

    unsweetened soy yogurt
    🥣mixing bowl
    🥄spatula

  15. Step 15/17

    Divide the crispy bread cubes between 2 serving bowls and spoon over half of the tomato sauce.

    small flatbread
    tomato paste
    🍽️serving bowl
    🥄spatula

  16. Step 16/17

    Top with the spiced mushrooms and garlic yogurt, then finish with the remaining tomato sauce.

    mushrooms
    unsweetened soy yogurt
    tomato paste
    🍽️serving bowl
    🥄spatula

  17. Step 17/17

    Garnish each serving with fresh mint if desired and serve immediately.

    fresh mint
    🍽️serving bowl

Composition

Ingredients

Types

Mushrooms, Vegetables, Spices, Seasonings, Plant-based dairy, Fats, Tomato products, Fruit, Citrus

Ingredients

Mushrooms, Oil, Cumin, Paprika, Poultry seasoning, Garlic, Ground coriander, Flatbread, Vegan butter, Tomato paste, Water, Salt, Pepper, Unsweetened soy yogurt, Garlic powder, Lemon juice, Mint

Allergens

Soy

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, Plant-based

Calories

585 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 61g, Dietary fiber: 8g, Fat: 29g, Saturated fat: 7g, Sugar: 9g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 5.2mg, Potassium: 790mg, Sodium: 740mg

Vitamins

Vitamin C: 12mg, Vitamin D: 1.5mcg, Vitamin B12: 0.5mcg, Folate: 95mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

knife, cutting board, frying pan, pot, mixing bowl, spatula, baking tray, measuring spoons, serving bowl

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course, Bowl, Kebab

Occasions

Dinner, Lunch, Weeknight meal, Veganuary

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Turkish, Vegan Turkish

Geographic

Turkey, Marmara

Various

Aspect

Texture

Crispy, Juicy, Tender, Creamy, Saucy

Flavors

Savory, Umami, Tangy, Garlicky, Smoky, Spiced, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave soy yogurt-based leftovers out longer than 2 hours), fridge : 3 days (Store mushroom topping, sauces, and bread separately in airtight containers,Reheat mushrooms and tomato sauce before serving,Add yogurt after reheating), freezer : 60 days (Freeze mushroom topping and tomato sauce separately,Do not freeze assembled bread or soy yogurt sauce for best texture)