Vegetable Shawarma

Vegetarian Shwarma recipe with chickpeas

Our friend and mushroom ambassador Lisa Engel shared this delicious recipe with us. Vegetarian and flavorful!

Vegetable Shawarma

1 cup Lion's Mane mushrooms, shredded by hand
1 can Garbanzo beans (chickpeas), drained and rinsed.
3 cups Vegetables such as:
Yellow Onion, sliced into 1/4" slices
Cauliflower florets cut into 1 inch pieces
Red, orange and/or yellow sweet peppers, stems and seeds removed, cut into slices
Marinade:
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 or to taste
2 tsp Smoked Paprika
Salt and Pepper
2 Tbsp Lemon Juice
Yogurt Sauce:
1 Cup Greek Yogurt
1 Garlic Clove, minced or pressed
1 Tsp Cumin
Lemon Juice to taste
Salt and Pepper
1.  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.
2.  Preheat oven to 350 degrees.
3.  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.
4.  Roast for about 10 minutes or until tender.
Notes:
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.