Jennifer BarckleyShare
Mushrooms transform shawarma into a “meaty”, plant-based experience.
If you’ve ever had a soft-spot for shawarma, this dish will take you down memory lane—reminiscent of the original rooted in Middle Eastern cuisine. Mushrooms—naturally full of essential antioxidants and essential nutrients like Vitamin B and protein—are also naturally meaty in texture. Just add the classic spice blend, and you’ll be asking, “Is this really plant-based?”
Ingredients
- 6 large mushrooms, sliced
- 3 cloves garlic, crushed
- ½ lemon, juice and zest
- 1 tablespoon soy sauce, or tamari sauce or coconut aminos for soy-free
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil (or sub water)
- Salt and pepper to taste
Tahini Sauce
- 2 tablespoons tahini
- ½ lemon, juice and zest
To serve
- 4–8 wholemeal pita breads, regular or gluten-free
- 2 cups lettuce, shredded
- 2 medium tomatoes, cut into strips
- 1 medium cucumber, cut into strips
Directions
- Toss the mushrooms, garlic, lemon, sauce, maple syrup and spices until combined.
- Add the olive oil (or water) and mushrooms to a large fry pan over high heat. Sauté until the mushrooms are soft and cooked through. If the spices are cooking too quickly, add a dash of water to the fry pan to slow down the cooking. Season with salt and pepper to taste.
- To make the tahini sauce, mix together the tahini, lemon and a dash of water until smooth. Mix in more water for a thinner sauce.
- Top half the pita breads with mushrooms, lettuce, tomato, cucumber and tahini sauce. Fold over the bread to serve.
Source: Rainbow Nourishments & VegKit
