Vegan shiitake kebab with soft glutenfree sweet potato pitas and cashew garlic sauce
Vegan kebab made from shiitake mushrooms on a soft, foldable glutenfree pita made from sweet potato and oat flour. With cashew garlic sauce and some iceberg lettuce.
Ingredients
- Sweet potato – Pre-cooked, steamed or roasted and then mashed. A ½ cup.
- Oat flour – Also a ½ cup.
- Shiitake mushrooms – I had 125 grams, about 1½ cup.
- Cashew nuts – Soaked and blended with water.
- Iceberg lettuce – I like the taste with kebab but if you like or have other lettuce, just use that.
- Garlic – I used 3 cloves for the mushrooms and 2 for the sauce.
- Paprika powder, ground coriander seeds, onion powder and chili flakes – For the mushrooms.
- Fresh chives and parsley – For the sauce.
- Extra virgin olive oil – Optional, but you can also bake in just a few drops of water.
Soft sweet potato pitas
I made this kebab recipe or with these small soft pitas. You also could make them with these larger tortilla wraps or this foldable flatbread. All made with sweet potato
FAQ’s
Yes, instead of chicken or lamb you use shiitake mushrooms. Snd instead of yoghurt you use cashew nuts for the garlic sauce.
Yes. Besides vegan they are also glutenfree, because you make the pitas from sweet potato and oat flour. They are not fatfree because the sauce is made from cashews and you bake/fry the mushrooms in olive oil.
Oats are naturally glutenfree. But they are often processed in the same place as wheat or other gluten containing grains. So they can be cross contaminated. Always check the labels to see if they are guaranteed glutenfree.
No, they contain oats which are grains. And the mushroom are seasoned with paprika powder and chili flakes, wich are nightshades.
Shiitake kebab with soft sweet potato pitas and cashew garlic sauce
This recipe may contain
affiliate linksEquipment
- ceramic non-stick pan
- bowl
- garlic press
Ingredients
- ½ cup sweet potatoes
- ½ cup gf oat flour
- 1½ cup shiitake mushrooms
- 3 cloves garlic
- 1 handful iceberg lettuce
- 1 tsp paprika powder
- 1 tsp ground coriander seeds
- 1 tsp onion powder
- ¼ tsp chili flakes
Optional
- 1 to 3 tbsp extra virgin olive oil
For the sauce
- ¼ cup cashew nuts
- ¼ cup water
- 2 cloves garlic
- 1 tbsp chives
- 1 tbsp parsley
Instructions
Sauce
- Soak the cashew in the water for at least an hour or preferably overnight. This is not calculated in the time needed.
- Blend the cashews, the water, the garlic and the green herbs into a smooth sauce. Add extra water if you prefer a thinner sauce.
Pitas
- Mix the mashed sweet potatoes with the oat flour. Add half of the paprika, coriander and onion powder. Knead by hand.
- Let it rest for a bit so the oat flour can absorb the fluids from the sweet potatoes. In the meantime prepare two small pieces of parchment paper with a little bit of flour.
- Divide the dough into two balls. Form a small flat in your hand. Place it on the parchment paper. By hand widen the pita to at least 5 inches (12 cm) or just a bit bigger.
- Then flip the pita over and place in a hot pan. Take away the parchment paper. Bake for 2 minutes. Then bake on the other side for 1.5 or 2 minutes.
Kebab
- Cut the shiitake and bake. Either in olive oil or with just a few drops alsof water for fatfree.
- Press the garlic and add. Also add the remaing spices.
- Bake until golden. Then divide o er the pitas. Add some (cut) lettuce and poor over some sauce. Fold and bon appetit!
Did you make this kebab or do you have any questions? Just leave a comment!