A spin on a classic Middle Eastern dish – made the plant-pusher way! We work with slow-pressed meaty Portobello mushrooms, coated with aromatic spices, thinly sliced and stacked onto warm pitta with a side of spicy harissa and cool tzatziki!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
5 Portobello mushrooms, de-stemmed (save stems for another recipe)
2–3 tbsp everyday olive oil
2 tbsp vegan butter
Shawarma Blend:
1 tbsp cumin
1 tbsp paprika
1/2 tsp cayenne
2 tsp cinnamon
1 tbsp granulated onion
2 tsp dried oregano
2 tsp sea salt
Fresh cracked pepper
Optional: 1 tbsp dried ginger
Tzatziki:
1 cup plain vegan yoghurt
2 tbsp mint, finely chopped
1–2 garlic clove, crushed and finely chopped
1–2 tbsp lemon zest
Pinch of salt
All the fixings:
Cucumber, thinly sliced
Cherry tomatoes halved
Parsley
Arugula (rocket)
Warm pitta breads
Harissa sauce
A spin on a classic Middle Eastern dish – made the plant-pusher way! We work with slow-pressed meaty Portobello mushrooms, coated with aromatic spices, thinly sliced and stacked onto warm pitta with a side of spicy harissa and cool tzatziki!
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4
Join in to receive a celebrity e-cookbook along with 31 days of inspiring recipes, nutrition tips and more. All our resources are 100% free!