Mushroom Shawarma

Serves 4 | Prep time: 10 mins + 2 hours marinating | Cooking time: 25 mins

INGREDIENTS

• 150 g oyster mushrooms
• 500 g portobello mushrooms (about 6)
• 1/2 red onion cubed and separate into petals
• 2-3 Tbsp molasses

Marinade

• 1/4 cup date syrup
• 1 Tbsp apple cider vinegar (ACV)
• 5-6 mint leaves finely chopped
• 1 Tbsp smoke paprika
• 1 Tbsp cumin powder
• 1 Tbsp nutritional yeast
• 1 tsp oregano
• 1 tsp crushed garlic/garlic paste
• 1/2 tsp red chilli powder (optional)
• 2 Tbsp olive oil
• Pinch of salt

Filling

• Tahini
• Cucumber
• Tomatoes
• Lettuce
• Jalapenos (optional)
• Coconut yoghurt
• Flat breads/Wraps

METHOD

1. Mix all the ingredients for the marinade in a bowl using a fork.
2. In a large tray toss in the mushrooms and onions, and pour the marinade over them. Mix well using hands until the the mushrooms are well coated.
3. Marinate for approx. 2 hours in the fridge.
4. Thread the mushrooms and onions (in particular order) onto a skewer and place it on a large baking tray. Pour over the left over marinade.
5. Roast in the oven for 20 minutes at 200C/392F. Once the time is up take it out and drizzle molasses on the mushrooms. Put it back into oven, increase the heat to 250C/480F and cook for another 5 minutes.
6. Warm up the flat breads and spread tahini at the bottom. Top it with the filling ingredients. Carve the Shawarma and scatter it on top. Drizzle some coconut yoghurt, roll it up and devour.