Missing your fave Lebanese flavours? Well, here’s a recipe that’ll help you recreate it at home, hassle-free. It’s healthy, vegan-friendly and most importantly, easy to make.
- Servings: 4
- Total cooking time: 30 minutes
- 4 pcs King Portobello Mushroom or 6 pcs Baby Bella Mushrooms sliced into thick pieces ( or 400g White Button Mushroom)
- 2 onions thinly sliced
- 1 clove garlic, minced
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1 tsp chilli powder
- 1 tsp salt (or to taste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 1/2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 cucumber, finely diced
- 1 handful parsley, chopped
- 1 cup unsweetened coconut yogurt (or any vegan yogurt of your choice)
- 1/2 tsp salt
- 2 tsp fresh lemon juice
- 4-5 garlic cloves, minced
- Pre-heat the oven to 210 degrees Celsius and in a large mixing bowl, combine the mushrooms ,onions, garlic and condiments, leaving the lemon juice for later.
- Once the mushrooms and onions are both well-coated with the spices, lay it out on a well-greased baking tray and let it cook in the oven for about 15 minutes, making sure to rotate the pan halfway.
- Next, prepare the tzatziki by combining the yogurt, lemon juice, salt and garlic.
- Once the mushrooms and onions are done and you are ready to eat, toss them with the 1 1/2 tsp of lemon juice to balance out the flavour.
- Enjoy your shawarma and tzatziki with some warm pita, tahini sauce, chilli sauce, tomatoes, fresh kale or any leaves of your choice. For that added kick of protein, you could even have it with some hummus.
Although this is ideal for dinner, you can even gorge on the leftovers for a light lunch by repurposing the mushrooms and tzatziki in a Lebanese salad bowl, combined with some fresh leaves, parsley, pomergranate, tahini, tzatziki and chilli sauce