Shroomy Saucy Shawarma

In this recipe we flipped a couple of fungis into a delicious shawarma wrap, not only is this recipe delicious it is completely vegan friendly. Get yo cook on boys and girls.

What you need...

250 grams of chestnut or portobello mushroom
Fresh parsley and coriander
3 garlic cloves
2 spring onions
1 red onion
1 tsp of cumin
1 tsp of ras el hanout
1 tbsp of oil
1 carrot grated
Handful of cherry tomatoes
Pickled shredded cabbage or any pickled vegetable (jalapenos in a jar) of your choice
Vegan garlic mayo (Big Zuuus or the new one from Rubies in the Rubble
Eaten Alive - Extra Spicy Scotch Bonnet
1 Lemon
Salt and pepper
2 flatbreads

  1. Add the cumin, ras el hanout, garlic, spring onion, parsley, coriander, oil, sprinkle of salt and pepper into a blender to make the spice mix (tips include herb stalks for less waste and more flavour).
  2. Slice or chop the mushrooms.
  3. Add the spice mix to the mushrooms and leave marinate for a few hours if you have time.
  4. Slice the red onion thinly and mix with the juice of 1 lemon for a quick pickle. leave to the side.
  5. Chop the tomatoes into small cubes and grate the carrots.
  6. Place the marinated mushrooms in a dish and start to grill them.
  7. Warm or toast the flat-breads and spread them with hummus, then the tomatoes, grated carrots, the grilled mushrooms, pickled onions and any pickled vegetables if you have. 
  8. Drizzle with Eaten Alive - extra spicy and vegan garlic mayo
  9. Sprinkle some fresh parsley and roll up.
    Serve with your favorite kebab accompaniment....Enjoy!