sovegan.com
Mushroom Gyros
Ras el hanout is a Morroccan spice blend that's often used in Middle Eastern dishes and can be bought in most big supermarkets. It gives this outrageously moreish Mushroom Gyros its sweet yet earthy flavour, which makes it the perfect recipe for plant-based BBQs.
Ingredients
Ingredients
- red onion, thinly sliced
- lemons, juice only
- salt + pepper
- soy sauce or tamari
- olive oil
- ras el hanout
- mixed mushrooms, we use oyster and shiitake, but any kind will do
- tahini
- maple syrup
- mixed leaf salad
- cucumber, thinly sliced
- flatbreads, or gluten-free flatbreads
Method
- 1
In a small bowl, scrunch the sliced red onion with the juice of one lemon and a pinch of salt, then set aside.
- 2
In another bowl mix together soy, oil and ras el hanout. Season with salt and pepper. Thickly slice the mushrooms, unless they are small in which case keep them whole. Add in the mushrooms and coat in the sauce.
- 3
If cooking on a BBQ, lay the mushrooms on the grill and keep turning for a few minutes until cooked through and crispy on the edges. If you're worried about them falling through the cracks, you can cook them on a cast iron griddle on top of the BBQ. If cooking on a hob or stove top, heat a small splash of oil in a pan and cook for 5-6 minutes on a medium-high heat.
- 4
While the mushrooms are cooking combine the tahini with 5 tablespoons of water, the remaining lemon juice, the maple syrup and a pinch of salt, then set aside. Stir until smooth, adding more water if necessary.
- 5
Warm the flatbreads over the BBQ or in the oven until they’re soft enough to fold.
- 6
Top the flatbreads with the mushrooms, salad and cucumber. Spoon over the tahini dressing and top with pickled onions.
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