Mushroom Shawarma Tacos

The ultimate fusion of street food delights, deeply spiced mushroom shawarma stuffed into tacos.

40 minutes cook

Serves 3

Mia Jacobs

Ingredients

Mushroom Shawarma

400goyster mushrooms

3 tspcumin

3 tspturmeric

3 tspsmoked paprika

2 tspdried parsley

2 tspground coriander

2 tspdried thyme

1 tspground cinnamon

2 tspza'atar

2 tspgarlic granules

2 tsponion granules

1/2 tspground cloves

5 tbspolive oil

6 tbspvegan yoghurt

1/2 lemonjuice

1 tspsalt and freshly cracked black pepper

Chopped salad salsa

125gsalad tomatoes, very finely diced

1/2cucumber, very finely chopped

2pickled green chillis, very finely chopped

1/2red onion, very finely diced

1 tbspfresh coriander, finely chopped

1 tbspfresh parsley, finely chopped

1-2 tsplemon juice

to tastesalt

Garlic sauce

5garlic cloves (core removed)

100mlolive oil

6 tbspvegan greek yoghurt

1/2 lemon, juice

to tastesalt

To serve

9-12taco shells

9-12small pickled chillis (cut in half if needed)

3lemon wedges

to garnishred pepper flakes

A truly addictive vegan recipe that seems like lots more work that it is...the ultimate dish to impress friends and family, especially if they're a little skeptical of plant based food. We're talking spiced, meaty mushrooms with a punchy salad and a garlic sauce - what's not to love?

Method

Preheat the oven to 200 degrees or 180 fan. Mix together all the ingredients for the mushroom shawarma marinade until completely combined. Tear the mushrooms if they're particularly large then thoroughly coat in the marinade, making sure to get the paste into all the nooks and crannies. Cover and set to one side for 20 mins.

Combine all the ingredients for the chopped salad salsa (making sure everything is super finely chopped) and season to taste.

Add the ingredients for the garlic sauce to a sturdy jug or deep bowl and use a hand blender or normal blender to blend together until emulsified and you get a thick mayo-like mixture. Season to taste with salt and lemon juice.

Grab the mushrooms and slide each piece onto 1 large or 2 smaller skewers (if using wooden skewers, make sure to soak them in water beforehand). Place on a rack over a baking tray and roast for 20 mins, turning the heat up for the last 5 minutes to get some charred edges.

Serve each taco with a generous dollop of the garlic sauce, a few pieces of mushroom, a spoon of the salsa and a pickled chilli. Sprinkle over some red pepper flakes and squeeze over some lemon if desired.