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
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.
For the turmeric yogurt, mix the turmeric with the coconut yogurt and season with sea salt to taste.
Toss the thinly sliced cabbage with 1 tablespoon apple cider vinegar
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/