Ingredients
Units
Scale
- Meaty mushrooms:
- 500gr oyster mushrooms
- 1–2 Tbsp olive oil
- 3 Tbsp soy/tamari sauce
- 1/2 tsp barbecue spice (alternatively 1/2 tsp smoked paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- dash of cinnamon (optional)
- dash of salt & black pepper
- Vegan tzatziki:
- 1 cup coconut yogurt
- 1 cup shredded cucumber, drained (around 1/4 cup after draining)
- 2 garlic cloves, minced
- 2–3 Tbsp lemon juice
- 3 Tbsp fresh dill, chopped
- salt & pepper, to taste
- Additional:
- Lebanese bread/pita
- lettuce/rocket
- purple cabbage, sliced
- tomatoes/cucumber, diced
Instructions
- Preheat the oven to 175°C/350°F.
- First prepare the mushrooms by pulling them apart into strings (the bigger the strings the chunkier the meat – the mushrooms shrink in size while baking).
- Take the strings with your hands (or place them in a kitchen towel) and drain of any excess water.
- Place the mushrooms strings into a bowl and add all the spices and oil. Mix together with your hands or a spoon.
- Add parchment paper to a baking tin and spread the coated mushrooms on top.
- Bake at 175°C/350°F for 20-25 minutes (stirring twice) until golden and crispy.
- In the meantime, prepare the tzatziki by mixing all ingredients together.
- Once the mushrooms are done, assemble your wraps and enjoy!
Description
As in all of my recipes, 1 cup equals 250 ml
