Mushroom Shawarma Traybake

An easy one tray dinner that packs all the flavour of the nations favourite take away.

10 prep

30 minutes cook

Serves 2

Mia Jacobs

Ingredients

Shawarma mushrooms

450goyster mushrooms

6 tbspvegan greek yoghurt

3 tspcumin

3 tspturmeric

3 tspsmoked paprika

2 tspground coriander

1 tspground cinnamon

2 tspza'atar

1/2 tspground cloves

2 tspdried parsley

2 tspdried thyme

2 tspgarlic granules

2 tsponion granules

5 tbspolive oil

1/2lemon, juice

1 tspsalt and freshly cracked black pepper

1/2red onion, thickly sliced

Tahini yoghurt

115gvegan greek yoghurt

1/2 lemon, juice

1garlic clove, grated

1 tbsptahini

1-2 tbspcold water

to tastesalt and freshly cracked black pepper

To serve

1/4small red cabbage, very thinly sliced

1/2lemon, juice

a pinchsalt

1/4cucumber, cubed

3-4 pickled chillis

a big pinchsumac or pul biber

to servesoft Turkish bread

If you love a kebab, but you want a healthier and quicker version, this recipe will be right up your street. It all comes together on one tray and packs a serious punch thanks to the spices in the mushroom marinade. This will easily be on your weekly dinner rotation!

Method

Preheat the oven to 200 degrees or 180 fan. Mix together all the ingredients for the mushroom shawarma marinade until completely combined. Tear the mushrooms if they're particularly large then thoroughly coat in the sauce, making sure to get the paste into all the nooks and crannies.

Optionally cover and set to one side for 20 mins, or place on a baking tray straight away with the red onion, drizzle with more olive oil, season with salt and roast for 20 minutes. Turn the heat up for the last 5 minutes to get some charred edges.

Whilst the mushrooms cook mix together the ingredients for the tahini yoghurt and season to taste. Set to one side.

Squeeze the lemon juice over the sliced red cabbage and sprinkle over the salt. Massage gently for about 20 seconds to tenderise the cabbage then set to one side.

Serve the mushrooms with all the toppings and a sprinkle of sumac or pul biber. Mop up with bread or rice or eat as is, and enjoy!