We couldn’t imagine a world without mushrooms. Whether it’s chestnut, king oyster or shiitake - we can’t get enough of them and tbh we’d be completely lost without our fungus friends. Here we use portobello to create a delicious and simple vegan shawarma. Enjoy!
Recipe is below and on our website www.wearesovegan.com/mushroom...
1/2 tbsp ground cumin
1/2 tsp ground cinnamon
1/2 tbsp smoked paprika
1/2 tsp onion powder
salt + pepper
2 sprigs of fresh thyme, leaves picked
olive oil
4 portobello mushrooms
4 flatbreads
150g / 5.3oz vegan yoghurt
1 garlic clove, peeled + diced
1 gem lettuce, thinly sliced
200g / 7oz cherry tomatoes, quartered
100g / 3.5oz pickled red cabbage
1 small handful of fresh mint, leaves picked
hot sauce, for serving
Add the cumin, cinnamon, smoked paprika, onion powder, large pinches of salt and pepper, thyme leaves, maple syrup and 3 tbsp of olive oil to a bowl. Stir to combine.
Brush the sauce all over the portobello mushrooms. Heat a splash of olive oil in a pan on a medium heat, then add the mushrooms and fry for 4-6 minutes on each side or until slightly charred. Tip: push down on the mushrooms using a fish slice while they cook to extract more moisture and improve the texture.
Warm the flatbreads for a minute or two in the oven and slice the mushrooms. Next combine the garlic and yoghurt in a small bowl, then spoon the garlic yoghurt inside the flatbreads and top with the lettuce, fried mushroom, cherry tomatoes, pickled red cabbage and a few fresh mint leaves. Finally, drizzle over some hot sauce and eat!
Негізгі бет Тәжірибелік нұсқаулар және стиль Mushroom Shawarma
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