Vegan Suya (Spiced Grilled Mushrooms)
Source: Sitalbanat Muktari, That Hausa Vegan
Recipe Type: Entrees | Seasons: Autumn
This recipe was demonstrated at the Foodwise Classroom on September 28, 2024.
Serves 4
INGREDIENTS
2 pounds oyster or maitake mushrooms
Spice Paste
½ cup That Hausa Vegan kuli kuli spice mixture
¼ cup That Hausa Vegan yaji spice mixture
3 tablespoons bouillon powder (or crushed bouillon cubes)
¼ cup garlic powder
2 teaspoons ginger powder
1 tablespoon onion powder
Pinch black pepper
Pinch salt
½ cup vegetable oil
Cabbage Slaw Garnish
1 small head of green cabbage, shredded
½ small head of red cabbage, shredded
1 small red onion, thinly sliced
½ pound tomatoes, sliced
PREPARATION
- Rinse mushrooms and gently press to remove any absorbed water or simply pat them dry.
- Combine the kuli kuli, yaji, and additional dry seasonings in a medium bowl. Add the vegetable oil and stir to make a thick paste. Pour the mixture over the mushrooms and toss to coat. Cover and refrigerate for 30 minutes to an hour as you prepare the cabbage slaw garnish ingredients.
- Heat a grill or a cast-iron skillet drizzled with oil. If grilling, thread the mushrooms onto skewers. Place the
mushrooms on the hot grill or skillet, listening for the sizzle to indicate that the grill or skillet is hot enough. Keep turning the mushrooms until they are golden brown and nicely charred, and if you like, you can baste with the excess spice paste as you cook. - Serve hot along with the cabbage slaw and other sides of choice.
