Vegan Mushroom Shawarma Recipe

If you're looking for Veganuary recipes, we have some crackers for you this month. This Vegan mushroom shawarma recipe is an absolute favourite in Monty Booch HQ. It's packed full of flavour and you wont feel like you're missing the chicken, or missing out on a takeaway kebab. Enjoy with a bottle of our Lady Sourmouth Kombucha

Ingredients:

• 400g oyster or portobello mushrooms, sliced
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper to taste
• 4 pita breads or flatbreads
• Fresh veggies: shredded lettuce, sliced tomatoes, cucumbers, and red onions
• Vegan yogurt or tahini sauce for drizzling

Instructions:

1. Marinate the Mushrooms:
   In a bowl, combine olive oil, soy sauce, smoked paprika, cumin, coriander, turmeric, garlic powder, cayenne (if using), salt, and pepper. Add the sliced mushrooms and toss until well-coated. Let marinate for at least one hour, preferably longer, up to 8 hours.

2. Cook the Mushrooms:
   Put half an onion cut side down in a baking tray. Thread the mushrooms onto a couple of skewers and then push them into the onion vertically so they stand in a column. Place into the oven and roast for 20-25 minutes until starting to crisp on the edges.

3. Prepare the Flatbreads:
   Warm the pita or flatbreads in a skillet or oven.

4. Assemble the Shawarma:
   Spread a generous layer of tahini or vegan yoghurt sauce on the bread. slice the mushrooms so you get a mixture from the outside and centre and add to the flatbread. Top with shredded lettuce, sliced tomatoes, cucumbers, and red onions.

5. Serve:
   Roll or fold the flatbread, wrap it in parchment paper for easier handling, and enjoy!

This vegan mushroom shawarma is flavourful, satisfying, and packed with plant-based goodness. Perfect for Veganuary or any time you crave a tasty Middle Eastern-inspired meal!