Mushroom Shawarma with Rice & Garlic Dip
Serves
4
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
For the shawarma:
1 lb (450 g) oyster mushrooms
3 tbsp olive oil
1 tsp ground cumin
2 tsp dried oregano
2 tsp smoked paprika
2 tbsp nutritional yeast
3 tsp cornstarch
1 tsp salt
1 tsp garlic powder
1 lb (450 g) oyster mushrooms
3 tbsp olive oil
1 tsp ground cumin
2 tsp dried oregano
2 tsp smoked paprika
2 tbsp nutritional yeast
3 tsp cornstarch
1 tsp salt
1 tsp garlic powder
For the garlic yogurt:
7 oz (200 g) natural soy yogurt
juice of one lemon
2 cloves garlic, minced
1 tbsp balsamic vinegar
2 tsp maple syrup
sea salt & black pepper, to taste
7 oz (200 g) natural soy yogurt
juice of one lemon
2 cloves garlic, minced
1 tbsp balsamic vinegar
2 tsp maple syrup
sea salt & black pepper, to taste
1 lb (480 g) cooked brown rice, to serve
Nutrition
(Per Serving)
Calories
312
Fats
12 g
Protein
10 g
Carbs
41 g
Instructions
- In a large bowl, combine the oyster mushrooms with one tablespoon of the olive oil and the remaining shawarma ingredients. Toss until mushrooms are evenly coated.
- Heat the remaining two tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned mushrooms and sauté for five to seven minutes until lightly browned. Transfer the mushrooms to a plate and, once cool enough to handle, cut them into strips.
- Place all the ingredients for the garlic yogurt into a bowl and season to taste with salt and pepper.
- Serve the mushroom shawarma strips alongside the cooked brown rice and garlic yogurt.