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Vegetarian and vegan options for your summer cookout - WCAX.COM Local Vermont News, Weather and Sports-

Vegetarian and vegan options for your summer cookout

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BURLINGTON, Vt. - Memorial Day is this weekend which means lots of flags, white pants and barbecues. We often think of burgers and dogs for cookouts, but don't forget about your vegetarian friends.

Peter Maisel from the Revolution Kitchen, an entirely vegetarian and vegan restaurant in Burlington, shows us a great option for guests who don't eat meat.

Oyster Mushroom Ceviche

  • 6 oz of combined oyster and shitake mushrooms
  • 4 tsp cilantro
  • 1/4 red onion
  • 1/2 cucumber
  • 8 grape tomatoes
  • 5 tbsp. ceviche sauce

Ceviche Sauce

  • 2 tbsp. evoo
  • 2 tbsp. fresh lime juice
  • 1 tsp tamari (gluten free)
  • 1 tsp sambal oleck
  • 1/2 tsp grated ginger
  • 4 pickled jalapenos
  • pinch black pepper

Pull oyster mushrooms apart until they are in bite size pieces. Slice the shiitakes discarding the stems. In a medium salad bowl, mix together the mushrooms.

Mince cilantro and slice cucumber and tomatoes and add to mushroom mixture.

Add the ceviche sauce to the salad mixture and toss until all the ingredients are coated. Marinate for 4 to 6 hours in the fridge.

Garnish with cilantro and top with root chips. Enjoy!

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