No-Cook Charred Tangy Turkish Vegan Octopus with Sumac Raita
A stunning vegan centerpiece that mimics the texture and char of grilled octopus using king oyster mushrooms, served with a vibrant, tangy sumac-infused raita. This no-cook assembly dish is perfect for a quick, impressive meal that bursts with Mediterranean flavors.
Ingredients
Ingredients
- 1 lb large king oyster mushrooms stems only, cleaned and scored in a crosshatch pattern
- 1 tbsp olive oil for brushing
- 1 tsp smoked paprika for charring flavor
- 1 cup plain vegan yogurt unsweetened, for base
- 0.5 cup cucumber finely diced, seeds removed
- 2 tbsp sumac divided, for garnish and raita
- 1 tbsp fresh mint chopped, for raita and garnish
- 1 tbsp fresh dill chopped, for raita
- 1 clove garlic minced, for raita
- 0.5 tsp salt to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Store the charred mushrooms and raita separately in airtight containers in the refrigerator for up to 2 days. Reheat mushrooms gently in a skillet. Make-Ahead: The raita can be made up to 1 day ahead for deeper flavor. The mushrooms can be scored and brushed a few hours ahead. Substitutions: Use any thick plant-based yogurt; for a nutty flavor, add 1 tsp tahini to the raita. Serving Suggestions: Serve over a bed of couscous or with warm pita bread for a complete meal. For extra heat, add a pinch of chili flakes to the raita.