A mix of meaty mushrooms make the perfect stand-in for otherwise meat-heavy shawarma. They’re coated with a blend of warm, smoky spices, like cumin, paprika, turmeric, and a pinch of cinnamon, plus a squeeze of lemon, before being roasted until perfectly tender with lightly crisped edges.
Mushroom Shawarma Bowls [Vegan]
Serves
4
Ingredients
For the Bowl:
- 1 tablespoon (6 g) ground cumin
- 2 teaspoons sweet paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- Pinch of cayenne pepper
- 4 portobello mushroom caps, cut into 1/2-inch (1.3 cm)-thick slices and halved
- 8 ounces (225 g) oyster mushrooms
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 plum tomatoes, halved
- 1 recipe Creamy Hummus (page XX)
- 4 packed cups (120 g) chopped romaine
- 4 radishes, julienned
- 1 small red onion, thinly sliced and pickled
For the Creamy Hummus:
- 1 1/2 cups (360 g) or 1 (15-ounce [420 g]) can chickpeas, drained and rinsed
- 1/4 cup (60 g) tahini
- 1 clove garlic
- 3 tablespoons (45 ml) water, plus more as needed
- 2 tablespoons (30 ml) extra virgin olive oil
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoon kosher salt
For the Quick Pickled Vegetables:
- Up to 1 pound (455 g) fresh vegetables, such as red onion, red cabbage, radishes, fennel, cucumber, and/or carrots
- 1 cup (240 ml) distilled white vinegar
- 1 cup (240 ml) water
- 1 teaspoon kosher salt
Preparation
For the Bowls:
- Preheat the oven to 400ºF (200ºC or gas mark 6).
- Mix together the cumin, paprika, turmeric, cinnamon, ½ teaspoon salt, ¼ teaspoon black pepper, and cayenne pepper in a small bowl. Add the mushrooms to a rimmed baking sheet, drizzle with the oil and lemon juice, sprinkle with the spice mixture, and toss to coat. Arrange in an even layer and place the tomatoes cut-side up on the baking sheet. Roast until softened, about 15 minutes.
- To serve, spread the hummus over the bottom of four bowls. Top with the chopped romaine, roasted tomatoes, mushrooms, radishes, and pickled onion.
For the Hummus:
- Place all the ingredients in the bowl of a food processor fitted with the blade attachment.
- Process until smooth and creamy, scraping down the sides as necessary, about 5 minutes total. For a thinner consistency, add more water, 1 tablespoon (15 ml) at a time, while the machine is running.
For the Quick-Pickled Vegetables:
- Finely slice, shred, or grate the vegetable. Place in a medium to large heatproof bowl.
- Place the vinegar, water, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring regularly, until the salt is dissolved. Pour the liquid over the vegetables and set aside for at least 10 minutes and up to 1 hour. Drain and discard the liquid.
Notes
Note: Store hummus in an airtight container in the refrigerator for up to 5 days. Note: Store in the pickled veggies in the refrigerator for up to 5 days.
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