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Vegan Mushroom, Chickpea & Cauliflower Shawarma
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Vegan Mushroom, Chickpea & Cauliflower Shawarma

50 minPorcje: 4Nutri-Score B€€
od @nomeatdisco11 importówugotowano 0 razy
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Składniki

4 osoby
  • oyster mushrooms (torn into pieces)Warzywa i owoce250 g
  • chickpeas (drained and rinsed (1 can))Spiżarnia400 g
  • cauliflower (small head, cut into florets, leaves kept)Warzywa i owoce1 kawałek
  • vegan yoghurt (5 tbsp)Nabiał75 ml
  • garlic (clove, crushed)Warzywa i owoce1 kawałek
  • shawarma paste (3 tsp, divided)Spiżarnia15 ml
  • red onion (pickled, sliced)Warzywa i owoce0,5 kawałki
  • flatbreadsPiekarnia4 kawałki
  • parsley (finely chopped)Warzywa i owoce15 g
  • olive oil (for the cauliflower leaves)Spiżarnia15 ml
  • saltPrzyprawy3 g
  • black pepperPrzyprawy1 g

na porcję

Wartości odżywcze

282kcal

Węglowodany
41 g
Białko
11 g
Tłuszcz
8 g
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Przybory

  • Piekarnik
  • Rondel
  • Miska
  • Blacha do pieczenia
  • Patelnia

krok po kroku

Przygotowanie

  1. 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.
    Krok 1

  2. 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.
    Krok 2

  3. Roast everything

    • Spread the mushrooms, chickpeas and cauliflower on a tray and roast at 190 °C until charred and cooked.
    Krok 3

  4. Chop the herbs

    • Finely chop the roasted cauliflower leaves together with the parsley.
    Krok 4

  5. 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.
    Krok 5

  6. 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.
    Krok 6
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