How to make Vegan Mushroom Shawarma
We oven-roasted king oyster mushroom strips with a spicy marinade to make a 100% plant-based kebab, ready in just 20 minutes.
It looks and feels like the classic lamb shawarma, but it comes with half the fats and three times more fibres.
Thinly slice the mushrooms stems with a potato peeler. Then, add them to a bowl with oil, crushed garlic, paprika, oregano, and cumin, and toss until well coated.
Lay the mushroom strips flat on a baking tray and roast them for 12 minutes at 190°C (375°F).
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Then, warm up the flatbreads and top them with shredded lettuce, tomatoes and onions.
Top the salad with the grilled mushrooms and spoon the chilli sauce over them. Finally, wrap the flatbread around the filling and serve.
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