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

50 minServes 4Nutri-Score B€€
from @nomeatdisco11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • oyster mushrooms (torn into pieces)Produce250 g
  • chickpeas (drained and rinsed (1 can))Pantry400 g
  • cauliflower (small head, cut into florets, leaves kept)Produce1 piece
  • vegan yoghurt (5 tbsp)Dairy75 ml
  • garlic (clove, crushed)Produce1 piece
  • shawarma paste (3 tsp, divided)Pantry15 ml
  • red onion (pickled, sliced)Produce0.5 pieces
  • flatbreadsBakery4 pieces
  • parsley (finely chopped)Produce15 g
  • olive oil (for the cauliflower leaves)Pantry15 ml
  • saltSpices3 g
  • black pepperSpices1 g

per serving

Nutrition

282kcal

Carbs
41 g
Proteins
11 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Saucepan
  • Mixing bowl
  • Baking tray
  • Frying pan

step by step

Method

  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.
    Step 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.
    Step 2

  3. Roast everything

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

  4. Chop the herbs

    • Finely chop the roasted cauliflower leaves together with the parsley.
    Step 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.
    Step 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.
    Step 6
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