Plat

Vegan Mushroom, Chickpea & Cauliflower Shawarma

50 minPour 4Nutri-Score B€€

50 min

Plat

recette de

Sam Jones

@nomeatdisco

ce qu’il vous faut

4 personnes

oyster mushrooms (torn into pieces)Fruits et légumes250 g
chickpeas (drained and rinsed (1 can))Épicerie400 g
cauliflower (small head, cut into florets, leaves kept)Fruits et légumes1 morceau
vegan yoghurt (5 tbsp)Produits laitiers75 ml
garlic (clove, crushed)Fruits et légumes1 morceau
shawarma paste (3 tsp, divided)Épicerie15 ml
red onion (pickled, sliced)Fruits et légumes0,5 morceaux
flatbreadsBoulangerie4 morceaux
parsley (finely chopped)Fruits et légumes15 g
olive oil (for the cauliflower leaves)Épicerie15 ml
saltÉpices3 g
black pepperÉpices1 g

par portion

282kcal

ce que vous utiliserez

pas à pas

Boil the cauliflower and roast the leaves
- Cut the cauliflower into florets and boil them.
- Toss the cauliflower leaves with oil and salt, then roast them.
Étape 1
Coat the mushrooms, chickpeas and cauliflower
- Toss the oyster mushrooms and chickpeas in a bowl with shawarma paste until coated.
- Coat the boiled cauliflower florets with shawarma paste the same way.
Étape 2
Roast everything
- Spread the mushrooms, chickpeas and cauliflower on a tray and roast at 190 °C until charred and cooked.
Étape 3
Chop the herbs
- Finely chop the roasted cauliflower leaves together with the parsley.
Étape 4
Make the spiced yoghurt and char the flatbreads
- Mix the yoghurt with shawarma paste, garlic, salt and pepper.
- Char the flatbreads in a hot pan.
Étape 5
Load and wrap
- Fill each flatbread with the roasted mushrooms, chickpeas and cauliflower.
- Add the spiced yoghurt, herb mix and pickled red onions, then wrap.
Étape 6

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