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| Name | Mushroom Shawarma #Shorts | SO VEGAN |
| Video Uploader | Video From So Vegan |
| Upload Date | This Video Uploaded At 16-08-2021 19:51:16 |
| Video Discription | We couldn’t imagine a world without mushrooms. Whether it’s chestnut, king oyster or shiitake - we can’t get enough of them and tbh we’d be completely lost without our fungus friends. Here we use portobello to create a delicious and simple vegan shawarma. Enjoy! Recipe is below and on our website https://www.wearesovegan.com/mushroom-shawarma/ 1/2 tbsp ground cumin 1/2 tsp ground cinnamon 1/2 tbsp smoked paprika 1/2 tsp onion powder salt + pepper 2 sprigs of fresh thyme, leaves picked olive oil 4 portobello mushrooms 4 flatbreads 150g / 5.3oz vegan yoghurt 1 garlic clove, peeled + diced 1 gem lettuce, thinly sliced 200g / 7oz cherry tomatoes, quartered 100g / 3.5oz pickled red cabbage 1 small handful of fresh mint, leaves picked hot sauce, for serving Add the cumin, cinnamon, smoked paprika, onion powder, large pinches of salt and pepper, thyme leaves, maple syrup and 3 tbsp of olive oil to a bowl. Stir to combine. Brush the sauce all over the portobello mushrooms. Heat a splash of olive oil in a pan on a medium heat, then add the mushrooms and fry for 4-6 minutes on each side or until slightly charred. Tip: push down on the mushrooms using a fish slice while they cook to extract more moisture and improve the texture. Warm the flatbreads for a minute or two in the oven and slice the mushrooms. Next combine the garlic and yoghurt in a small bowl, then spoon the garlic yoghurt inside the flatbreads and top with the lettuce, fried mushroom, cherry tomatoes, pickled red cabbage and a few fresh mint leaves. Finally, drizzle over some hot sauce and eat! [lQghGQoze5g] |
| Category | Howto & Style |
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