Mushroom Shawarma Traybake

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

30 minutes cook

Serves 2

Mia Jacobs
IMG_9641 2.jpg

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!

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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