Portobello Schwarma with turmeric yogurt and pita
Author: 
Recipe type: Entree
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Delicious open faced sandwiches with schwarma spiced portobello mushroom and turmeric coconut yogurt. All whole food plant based and oil free!
Ingredients
For the portobello schwarma
  • 1 pound portobello mushroom caps, sliced ½-inch thick
  • 1 medium red onion, halved and cut into ⅓-inch wedges
  • 3 tablespoons veg stock
  • 1 teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground smoked paprika
  • Kosher salt and black pepper
  • 4 pitas or slices of whole wheat bread or lavash
For the turmeric coconut yogurt
  • ¼ cup coconut yogurt
  • ¼ teaspoon ground turmeric
  • sea salt to taste
  • For the shredded cabbage:
  • 1 cup shredded red cabbage
  • 1 tablespoon apple cider vinegar
  • pinch of sea salt
To garnish the pita
  • ½ cup cherry tomato, sliced
  • Cilantro or mint, for serving
Instructions
  1. Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons veg stock. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and ½ teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
  2. For the turmeric yogurt, mix the turmeric with the coconut yogurt and season with sea salt to taste.
  3. Toss the thinly sliced cabbage with 1 tablespoon apple cider vinegar
  4. To serve, slather turmeric yogurt over warm pitas. Top with cabbage, mushroom mixture, tomato, pickles and herbs, and serve immediately.
Recipe by Plant Craft at https://www.rachelcarr.com/vegan-sheet-pan-portobello-schwarma/