Vegetable Shawarma
Vegetable Shawarma
Rated 5.0 stars by 1 users
Category
Dinner
Servings
4
Prep Time
75 minutes
Cook Time
10 minutes
Author
Lisa Engel
Vegetable shawarma is a delicious and healthy vegetarian version of the classic Middle Eastern dish. This recipe is packed with flavorful vegetables and spices, making it a perfect lunch or dinner option.
Thank you to our friend and mushroom ambassador Lisa Engel for sharing this delicious recipe with us.
Ingredients
1 cup Fat Moon Lion's Mane Mushrooms, shredded by hand
1 can Garbanzo Beans, drained and rinsed.
1 cup Yellow Onion, sliced into 1/4" slices
1 cup Cauliflower Florets, cut into 1 inch pieces
Red, orange and/or Yellow Sweet Peppers, stems and seeds removed, cut into slices
1/8 - 1/4 cup Olive Oil
1 Garlic Clove, minced
1 Tbsp Ground Coriander
1 Tbsp Ground Cumin
1 Tbsp Ground Cardamon
Sprinkle of Cayenne Pepper
2 tsp Smoked Paprika
Salt and Pepper, to taste
2 Tbsp Lemon Juice
1 Cup Greek Yogurt
1 Garlic Clove, minced or pressed
1 Tsp Cumin
Lemon Juice, to taste
Salt and Pepper, to taste
Vegetables
Marinade
Yogurt Sauce
Directions
Combine all of the marinade ingredients. Toss the mushrooms and vegetables in the marinade until well coated and refrigerate for one hour and up to 24 hours.
Preheat oven to 350 degrees F.
Lightly oil a baking sheet or line it with aluminum foil. Spread the mushrooms, vegetables and marinade onto the baking sheet in a single layer.
Roast for about 10 minutes or until tender.
Recipe Note
Vegetables such as cauliflower take more time to cook than sweet peppers and onions so be sure to make the cuts small if using.
Tzatziki sauce works just as well as the yogurt sauce here. Adding cumin makes it a little more like this sauce but it isn't necessary.