veggie and vegan

Mushroom shawarma

This is a stunning kebab recipe that also happens to be vegan, as the toum sauce is made without egg. Toum is an incredibly potent Lebanese condiment that’s not for the fainthearted (this recipe makes about twice as much as you’ll need). If you want something milder, try stirring a little crushed garlic through soya yogurt or vegan mayonnaise.

40 MINUTES | SERVES 6 | EASY |

large flat mushrooms 800g, stalks removed
pittas 6 large, warmed

SHAWARMA SPICE MIXTURE

cumin seeds 1¹/2 tbsp
black peppercorns 2 tsp
coriander seeds 1 tsp
fennel seeds 1 tsp
fenugreek seeds¹/2 tsp
cloves 5
cinnamon stick¹/2
cardamom pods 3
paprika (not smoked) 1 tbsp
sea salt flakes 1 tbsp
olive oil 200ml

TOUM

garlic 1¹/2 bulbs, cloves peeled
flavourless oil (such as vegetable) 300ml
lemon juice 2 tbsp

TARRAGON SALAD

1/2 tbsp1 tbspa pinch50g, woody stalks removed