PREP15 MinutesCOOKING25 Minutes
Kcal: 312 Kj: 1454 Carb: 41 Protein: 10 Fat:12Fibre:4


  • For the shawarma:
  • 450g oyster mushrooms
  • 3 tbsp. olive oil
  • 1 tsp. ground cumin
  • 2 tsp. dried oregano
  • 2 tsp. smoked paprika
  • 2 tbsp. nutritional yeast
  • 3 tsp. cornstarch
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • For the garlic yogurt:
  • 200g natural soy yogurt
  • juice of one lemon
  • 2 cloves garlic, minced
  • 1 tbsp. balsamic vinegar
  • 2 tsp. maple syrup
  • sea salt & black pepper, to taste
  • 480g cooked brown rice, to serve


  • In a large bowl, combine the oyster mushrooms with 1 tablespoon of the olive oil and remaining shawarma ingredients. Toss until mushrooms are evenly coated.
  • Heat the remaining 2 tablespoons of olive oil in a fry pan, over medium-high heat. Add the seasoned mushrooms and sauté for 5-7 minutes until lightly browned. Transfer the mushrooms to a plate and, once cool enough to handle, cut them into strips.
  • Place all the ingredients for the garlic yogurt into a bowl and season to taste with salt and pepper.
  • Serve the mushroom shawarma strips, alongside the cooked brown rice and garlic yogurt.