In my kitchen, we continue exploring the wonders of plant-strong recipes! I have spent much time experimenting with variations of the perfect vegan Kofta recipe with the deep umami flavors of portabella mushrooms. This final version truly hits the spot and can be used in any sauce combination or served on its own with a side chutney or dip.
It is Ramadan and these koftas made ahead and frozen have been a lifesaver for weekday Iftaar.
What I served here is a delectable dish that combines the earthy flavors of mushrooms with the creamy and garlicky goodness of eggplant, red pepper, and yogurt sauce, enhanced with a twist of za’atar and seasoning of sumac.
For the Koftas, there are a couple of tips that will help. I have used one grated potato, but grating and squeezing all the water out before mixing in is important. Another thing to remember is walnuts add that additional depth of flavor and also some fat. Substitute it with any other nut will not taste the same. However, if you are allergic to nuts, I would try some firm tofu instead of walnuts.
The yogurt sauce is just a version of a Baba Ganoush. There is a perfect eggplant dip recipe you can find on my blog. You can use that as a base and then, add yogurt or use the recipe listed here. I have used Forager plant-based yogurt here but you can use the yogurt you prefer. You can finish a good quality Za’atar spice mix online or make some at home. I make mine at home with homegrown thyme and oregano.
I served this as a main dish with pita but have also served this as a large appetizer platter for parties.
Mushroom Kofta in Eggplant Yogurt Sauce
A robust kofta dish that combines the umami and earthy flavors of mushrooms with the creamy goodness of eggplant,red pepper and yogurt, enhanced with za'atar and sumac.
Ingredients
- 3 Potabella Mushroom caps
- 1 organic potato ( medium sized)
- 1 cup organic walnuts
- 1 green chili
- 1/2 cup fresh cilantro, chopped
- 1/2 cup organic rolled oats
- 1/4 cup of rice flour
- 1 tsp physllium husk ( optional)
- 1 tsp roasted cumin powder
- 1/4 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kashmiri red chilli powder
- 1 tsp smoked parprika
- 1 tsp za’atar
- 1 tsp sumac
- 1 1/2 tsp baking powder
- Salt to taste
- Avocado or olive oil (optional as needed)
- 1 globe eggplant (about 1 lb)
- i rep bell pepper
- 4-5 cloves of garlic
- 2 tbsp tahini (sesame paste)
- 1/2 to 3/4 cup of yogurt
- 1 lemon, juiced
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- 1 tsp zaatar spice mix for sprinkling
- Salt, to taste
- A handful of chopped fresh herbs ( I used cilantro
For the Mushroom Koftas ( about 30 koftas):
For the Eggplant Sauce:
Directions
- For the Mushroom Koftas
- Wash and grate the potato and using a muslin cloth or nut bag, squeeze out all the water
- Soak the walnuts in water for 20 mins to an hour.
- Coarsly grind the Oats ( just a couple of pulses in the grinder)
- Clean and break the mushrooms apart. Use you food processor and pulse the muhroom until they break into smaller pieces (dont mince completely at this stage)
- Add the drained walnuts and pulse a few more times. Note: Another way is to pulse/chop the walnuts separatoly and add to the mixture
- Add all the spices, cilantro, green chili, oats and potato and pulse until you get a meaty consistency. Do not grind into a fine paste; the mixture should have some body to it.
- Turn the mixture over into a bowl, add the baking powder and physllium husk ( if using), mix and adjust the seasoning
- At this point you can check the consistency and use the rice flour to further bind it. You don’t have to use all the rice flour. The dough should still be moist and sticky and not dry but you should be able to make balls with your hand
- Lightly wet your hands and make the koftas in the desired size. I made 35 small Koftas with this recipe.
- Let the Koftas sit in the fridge for an hour or so. This is also a great time to freeze them if using later.
- Once ready you can fry, bake or air fry them to your liking. I baked them at a 400 degree oven with a very light spray of avocado oil for 25 mins, turning over once in between
- Roast the Eggplant and peppers: I have done this on an open fire directly on the stove placing a grill plate in between. Roast until the skin is charred and the inside is tender.
- Place in a covered bowl. Cool and peel away the charred skin of the eggplants and peppers.
- Chop the peppers and lightly mash the eggplant with a fork
- In a mortar pestle ( or a food processor), add the garlic and sprinkle some salt and pound for a few seconds. Add the peppers and continue to pound.. Add the mashed eggplant and continue until desired consistency
- Add the tahini, lemon juice, cumin, and pepper, mix until the ingredients are well combined and the texture is smooth. If you prefer a chunkier consistency like me , mix less.
- Add the yogurt and mix to a sauce like consistency
- Season the sauce with salt to taste. Transfer to a serving bowl, Sprinkle with zaatar for an added burst of color and flavor.
For the Eggplant Yogurt Sauce:
Serve the Koftas on top of the sauce. Sprinkle with Za’atar, Sumac and some fresh herb. If you like a drizzle of a good quality oil will be perfect to finish the dish.
There you have it – Mushroom Koftas in Vegan Eggplant and Yogurt Sauce recipe, with its delightful addition of za’atar and sumac, is a perfect balance of textures and flavors, making it a standout dish for any occasion.
Enjoy with love and light! ❤️🍆🌱
Sharing with my friends on Fiesta Friday
Food For The Soul 
My god, this looks sooo mouth watering and absolutely amazing! I’ll probably skip the zaatar spice, but still have some sumac left. Can’t wait to try it out!
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Thank you and hope you try it!!
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