Vegan Shawarma

Name: Vegan Shawarma
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 5 large Portobello mushrooms; For the marinade:; 5 Tbsp olive oil; ½ tsp smoked paprika; ½ tsp cumin powder; ½ tsp onion powder; ½ tsp coriander; ½ tsp black pepper; ½ tsp garlic powder; For the sauce:; 120g (½ cup) vegan yogurt; 1 Tbsp extra virgin olive oil; 2 Tbsp lemon juice; 1 tsp garlic powder; ½ tsp sea salt; white pepper to taste; For the wraps:; 4 pita wraps; 2 tomatoes, sliced; ½ large cucumber, sliced; lettuce, chopped; 250g (1 cup) hummus; 2 Tbsp parsley or cilantro, chopped; 4 tsp za'atar

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : Ruxandra Micu

Instructions

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Step 1

Preheat oven to 200C/400F.

Step 2

Line a baking tray with baking paper.

Step 3

In a large bowl, mix all the ingredients for the marinade. Dip the mushrooms in the marinade and turn each piece to coat them evenly.

Step 4

Spread the mushrooms on the baking tray, in a single layer and bake them in the oven for about 20 minutes.

Step 5

Take the mushrooms out of the oven, slice and put them back to broil, for 4 or 5 minutes more. Let them cool a bit.

Step 6

While the mushrooms are baking, prepare the sauce by mixing all the sauce ingredients in a small dish.

Step 7

To assemble the wraps, spread 2 tablespoons of hummus on each wrap and sprinkle with zaatar Divide the mushroom slices between the wraps. Top with tomatoes, cucumbers, lettuce, white sauce, and parsley. Roll up and enjoy.

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