Vegan Shwarma with mushrooms
Vegan shawarma with hummus, radicchio, and mint. Hearty with a bright and bitter harmony.
Ingredients
Spice blend
- 1 & ¼ tsp (4g) Whole Allspice
- 2 tsp (6g) Cardamom seeds
- 1 tsp (4g) groundCinnamon
- 1 tsp (4g) ground Sumac
- 2 & ¼ tsp (6g) Coffee beans
Mushroom Shwarma
- 1LB Oyster Mushroom
- 3 (18g) Large Garlic cloves
- 3/4C (80g) Olive oil
- 4 tsp (24g) Soy sauce
- 7 to 10 mint leafs
- garnish sumac
- garnish olive oil
Instructions
Mushroom Shawarma
- Preheat your oven to 400F and get a wide pan on medium high heat.
- Trim the tough stalks from the mushrooms, but leave enough that they still stay connected.
- Peel the garlic and give it a rough chop
- Add the mushrooms, shwarma spice, olive oil, and garlic to a bowl. Massage the mushrooms until they are evenly coated. Marinated for at least 10 minutes.
- Add the mushrooms to the pan. Place another large pan on top and sear for 1 to 2 minutes. Once the mushrooms have a crust from searing, flip and repeat. After both sides are seared place in the oven for 10 to 15 minutes. When tender, remove from the oven.
- Cut the radicchio into quarters and remove the core. Remove the leaves for serving. Cut any large pieces into bite sizes.
- Spread the hummus evenly onto a serving plate. Add the radicchio, then shwarma mushrooms and mint. Finish with a drizzle of olive oil, and dusting of sumac
Spice Blend
- Add all the ingredients to a spice grinder and blend until fine. A pestle and mortar also work here.