• Alex from Terra

MIXED MUSHROOM SHAWARMA




This recipe was inspired by Jamie Oliver's shawarma recipe I once saw. It looked out-of-this-world delicious, but wasn't vegan. Mine is. 😁


Who said you can't have a vegan and wholesome shawarma that's also 100% scrumptious, anyway?


I like to say that the future of cheese is nuts and the future of meat is mushrooms, and this mixed mushroom shawarma proves it.


The combination of 3 different types of mushrooms, tahini, fresh mint leaves and cream cheese sauce makes this dish so unique. Our Dill & Garlic cream cheese is pleasantly sour, so no dairy sour cream is needed, - you'll see!


This dish is all about the mushrooms, but I LOVE adding vegetables, especially red capsicum and onion. When I was little, way before I went vegan, my parents and I used to have barbecue in the forest. We always brought some tasty vegetables, and I believe the flavours of roasted capsicum and onion complement the savoury flavour of mushrooms perfectly. 👌


If you have this shawarma once, you might just get addicted and repeat countless times, like I keep doing (I don't blame ya 😉 ).


Watch my short video below, find all the ingredients and steps underneath it.




Watch Mixed Mushroom Shawarma video here:



You need:


4 ready wholemeal wraps or pitas;

1/2 medium red onion;

1 capsicum;

3 bunches of mushrooms: portobello, oyster and white button;

some tahini to spread on the wraps;

grated cucumber - as much or little as you want for each wrap;

fresh mint leaves;

chopped parsley - if desired


for the mushroom marinade:

4 garlic cloves, finely chopped;

1/8 cup Tamari or soy sauce;

juice of 1 lemon;

1 tsp cumin;

1,5 tsp smoked paprika;

1 tbsp date or maple syrup



Steps:


1. Make the marinade for the mushrooms: mix the chopped garlic cloves, Tamari, lemon juice, cumin, smoked paprika and maple syrup together.


2. Preheat the over to 240°C (464°F). Cut the mushrooms, capsicums and onion in medium - large chunks.


3. Toss the mushroom - veggie mixture in marinade, lay on baking tray and bake for 15 minutes. Stir and bake for 10 - 15 more minutes, until ready.


4. While the mushroom mix is baking, do the following:


- grate some cucumber. Drain excess liquid and set aside.


- warm the wraps if you want them warm.


- make Sour & Creamy sauce by mixing a couple of spoons of Dill & Garlic cashew cream cheese with water until the right consistency.


5. When everything is ready, cover your wrap with tahini, mushroom mix, grated cucumber, Sour & Creamy sauce, mint leaves and parsley. That's it, - now get ready for a real flavour explosion!







6 vegan cheese sauces you can make in under 5 minutes!

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