Mushroom Shawarma with Prunes
Preparation
75
minutes
Servings
4
persons
Nutrition
800
calories
Ingredients
500 g oyster mushrooms 2 tbsp yeast flakes 2 tsp smoked paprika powder 1 tsp garlic powder 3 tsp gyro spice 2 tbsp cornstarch salt 6 tbsp + 80 ml olive oil + some for the pan 400 g flour 1 tsp baking powder 150 g soya yoghurt 200 ml oat milk 1 romaine lettuce heart 4 tomatoes 2 red onions ½ bunch parsley pepper 200 g hummus 200 g SUNSWEET prunes chilli flakes for sprinkling flour for the work surfaceInstructions
- Clean oyster mushrooms. Mix the yeast flakes, paprika powder, garlic powder, gyro spice, starch and 1 teaspoon salt. Mix with 3 tablespoons of oil until smooth. Add marinade to the mushrooms, mix everything well and set aside.
- For the flatbread mix flour, baking powder and 1 teaspoon of salt. Add yoghurt, 80 ml of oil and oat milk. Knead everything into a smooth dough. If it is too sticky, add a little more flour. Cover and set aside.
- Wash and clean the lettuce and cut into fine strips. Wash and clean the tomatoes and chop them into small cubes. Peel the onions and slice into fine rings. Wash the parsley, shake dry and chop the leaves. Mix tomatoes, onions and parsley, season with salt and pepper.
Recipe Categories
Mains,
