Mushroom Shawarma

Mushroom Shawarma

We absolutely love street food. There’s just something satisfying about eating with your hands, whether it’s a burrito, pizza or an indulgently sweet dessert.

This vegan mushroom shawarma takes us back to our travels around the world, sampling delicious food from stalls and sellers on the roadside.

Shawarma is technically the name given to grilled meat kebabs, commonly found in Middle Eastern countries, so this isn’t exactly a traditional recipe.

But portobello mushrooms are a great meat substitute, and we found that frying helps contain as much flavour as possible.

You can serve this in any wrap you like. We sometimes serve this in a pitta bread.

Thanks!

Roxy & Ben

Mushroom Shawarma

Print Recipe
Mushroom Shawarma
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Instructions
  1. Transfer the cabbage, lemon juice, apple cider vinegar and a pinch of salt to a small bowl. Mix all the ingredients using your hands, then set the bowl to one side so the cabbage marinates in the dressing.
  2. Meanwhile, add a little olive oil to a large frying pan on a medium heat. Once hot, add the mushroom and onion and fry for 10 minutes, stirring occasionally.
  3. Stir in the cumin powder, ground cinnamon, smoked paprika and dry thyme to the frying pan, and fry for a minute.
  4. Then add the soy sauce, chilli & garlic sauce, apple cider vinegar and agave syrup to the frying pan. Stir to combine, then turn down the heat and fry for a further 10 minutes, stirring occasionally.
  5. Meanwhile prepare the garlic and yoghurt sauce by combining soya yoghurt with the minced garlic.
  6. To build the shawarmas, lay a couple of handfuls of chopped romaine lettuce leaves in the middle of each flat bread, then add a handful of red cabbage, followed by half of the mushroom mixture on each flatbread. Top with slices of tomato, a drizzle of garlic yoghurt and a sprinkling of coriander. Add chilli sauce if desired.
  7. Roll the flatbreads to make a wrap and serve.

One-Pot Tomato & Mushroom Pasta

One-Pot Tomato & Mushroom Pasta

We love simple cooking that’s full of flavour, and this one-pot tomato & mushroom pasta hits the spot.

Sure, one-pot meals are quick and super simple, but the best thing is you’ll be left with hardly any washing up!

We were actually skeptical for a while because we realise this isn’t exactly a traditional way of cooking pasta. But this recipe is a winner.

Most of the same rules still apply: keep an eye on the pasta because you don’t want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.

Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.

We hope you enjoy!

Roxy & Ben

One-Pot Mushroom & Tomato Pasta

Print Recipe
One-Pot Tomato & Mushroom Pasta
One-Pot Tomato & Mushroom Pasta
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
One-Pot Tomato & Mushroom Pasta
Instructions
  1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
  2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
  3. Stir in the nutritional yeast, spinach and most of the basil.
  4. Remove the pan from the heat and sprinkle any leftover basil on top.

Easy One-Pot Biryani

Easy One-Pot Biryani

We can’t get enough of one-pot recipes at the moment! It has been a busy first month in 2018, so recipes like this easy one-pot biryani and just ideal.

This winter-warming biryani is brimming with tasty vegetables, including cauliflower, mushrooms and carrots, which blend really well with the fragrant spices.

We’ve also made it super easy by using a curry paste. There’s no fixed rule for what paste to use, so just go for your favourite. We actually found a ‘biryani’ version, which has a nice kick to it but isn’t too overpowering.

Serve with vegan yoghurt and a sprinkling of leftover fresh herbs.

Enjoy!

Roxy & Ben

Easy One-Pot Biryani

Print Recipe
Easy One-Pot Biryani
Easy One-Pot Biryani
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Easy One-Pot Biryani
Instructions
  1. Wash the rice until it runs clear then leave to one side.
  2. Heat a little coconut oil in a saucepan on a medium heat. Once hot add the bay leaf and cloves, and fry for a minute.
  3. Then add the onion to the saucepan and fry for 5 minutes.
  4. Add the garlic, ginger, chillies and curry paste to the saucepan and fry for 2 minutes.
  5. Then add the carrot, mushroom and cauliflower to the saucepan and cook for 10 minutes.
  6. Next, add the tomato, raisins, rice, mint, coriander, stock and salt, and simmer with the lid on for 25 minutes or until the rice is cooked. Stir occasionally to ensure the biryani doesn’t stick to the bottom of the pan.
  7. Take the saucepan off the heat but leave the lid on for 5 minutes so the rice becomes light and fluffy.
  8. Serve with a squeeze of lemon juice, a spoonful of yoghurt, and a sprinkling of leftover mint or coriander.

Mushroom & Garlic Bread Swirls

Garlic Bread Swirls

Can you believe we turned vegan nearly two years ago? How time flies!

It’s also been nearly two years since we had garlic bread. Well…until now! Sure, these garlic bread swirls aren’t the healthiest of snacks, but they’re so satisfying.

This really is the ultimate garlic bread. Mushrooms give this recipe a new dimension and flavour twist that takes it to the next level.

We really hope you enjoy this recipe as much as we do. Don’t forget to send us pics of your recipe creations on Instagram or Facebook and we’ll be sure to feature them.

Enjoy!

Roxy & Ben

Garlic Bread Swirls

Print Recipe
Mushroom & Garlic Bread Swirls
Garlic Bread Swirls
Servings
10 swirls
Ingredients
  • 250 g strong white bread flour
  • 1/2 tsp salt
  • 1/2 tbsp yeast (fast acting)
  • 1 tbsp olive oil
  • 160 ml lukewarm water
  • 250 g mushrooms (finely sliced)
  • 6 garlic cloves (diced)
  • 2 large handfuls of parsley (finely chopped)
  • 1/2 cup vegan margarine
  • salt and pepper
Servings
10 swirls
Ingredients
  • 250 g strong white bread flour
  • 1/2 tsp salt
  • 1/2 tbsp yeast (fast acting)
  • 1 tbsp olive oil
  • 160 ml lukewarm water
  • 250 g mushrooms (finely sliced)
  • 6 garlic cloves (diced)
  • 2 large handfuls of parsley (finely chopped)
  • 1/2 cup vegan margarine
  • salt and pepper
Garlic Bread Swirls
Instructions
  1. Combine the flour, salt and yeast in a mixing bowl. Make a well in the middle and pour in the water and oil. Mix the ingredients together with a spoon and once combined transfer the dough to a floured surface. Knead the dough for ten minutes.
  2. Transfer the dough to an oiled mixing bowl and cover with a tea towel. Leave to prove for one hour or until the dough has doubled in size.
  3. Meanwhile, heat a little oil in a frying pan on a high heat. Once hot, add in the mushrooms and 2 cloves of garlic. Fry for 10 minutes or until all the moisture has evaporated.
  4. Then transfer the mushroom mix to a mixing bowl and stir in the parsley, remaining 4 garlic cloves, vegan margarine and seasoning. Leave the bowl to one side while you finish making the dough.
  5. Punch the dough 10 times to remove the air bubbles. Then flour a work surface and rolling pin, and transfer the dough to the work surface.
  6. Roll the dough into a rectangle roughly 30 cm long and 10 cm wide with the shortest side facing you, then trim the edges to create neat straight lines.
  7. Spread the mushroom and garlic filling onto the dough and slice the dough horizontally into 10 x 2-3 cm wide strips. Roll each strip into a swirl and place in an ovenproof dish. Cover the dough swirls with a tea towel film and leave to prove again for 20 minutes. Meanwhile, preheat an oven to 200°C or 390°F.
  8. When the dough swirls have finished proving, remove the tea towel and bake the swirls in the preheated oven for 20 minutes.
  9. Remove the dish from the oven. Brush the top of the swirls with any margarine that has melted at the bottom of the dish. If there is no margarine left, simply melt an extra tbsp of vegan margarine and brush it on top of the swirls.

The Best Beet Wellington

Beetroot Wellington

We’re really excited about adding this delicious beet wellington to our Christmas menu this year.

Nut roasts and veggie pies are always a hit, but it’s nice to experiment with new centerpiece dishes and this wellington ticks all the boxes.

This is a super simple recipe. You can make the roast beetroot and mushroom mixture ahead of time, so all you need to do on the day is wrap everything in pastry and away you go!

Some pastry brands, such as Jus Rol, are vegan-friendly so you don’t have to worry about making your own.

Merry Christmas!

Roxy & Ben

The Best Beet Wellington

The Best Beet Wellington 🎅
– Full recipe bit.ly/2BtGJTb

Posted by So Vegan on Thursday, 21 December 2017

Beetroot Wellington

Print Recipe
The Best Beet Wellington
Beetroot Wellington
Servings
5 people
Ingredients
  • 5 medium raw beetroot (peeled)
  • 1 tbsp olive oil
  • 1 sprig rosemary
  • pinch of salt
  • 500 g mushrooms (roughly chopped)
  • 3 shallots (roughly chopped)
  • 1/2 cup walnuts
  • 4 garlic cloves (peeled)
  • 2 tbsp soya sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • 3 sprigs thyme
  • 300 g puff pastry
  • plant milk (for brushing)
Servings
5 people
Ingredients
  • 5 medium raw beetroot (peeled)
  • 1 tbsp olive oil
  • 1 sprig rosemary
  • pinch of salt
  • 500 g mushrooms (roughly chopped)
  • 3 shallots (roughly chopped)
  • 1/2 cup walnuts
  • 4 garlic cloves (peeled)
  • 2 tbsp soya sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp nutritional yeast
  • 3 sprigs thyme
  • 300 g puff pastry
  • plant milk (for brushing)
Beetroot Wellington
Instructions
  1. Preheat oven to 200°C or 390°F.
  2. Line a baking tray with foil and place the beetroot on top of the foil. Drizzle with olive oil and season with salt and rosemary, then wrap the beetroot in the foil. Bake for 45 minutes.
  3. Place the mushrooms, shallots, walnuts and garlic in a food processor, and process until fine.
  4. Transfer the mushroom mixture to a frying pan on a high heat. Add the soya sauce, balsamic vinegar, nutritional yeast and thyme, and fry on a high heat for 15 minutes or until all the water has evaporated.
  5. Roll out the pastry on a baking tray. Then spread half the mushroom mixture along a narrow area 1 inch away from the longest edge and roughly 2 inches away from both shorter edges. Place the beetroots on top next to each other and fill in the gaps between them with more mushroom mixture, pressing down as you go to make sure there are no gaps.
  6. Fold the pastry over the filling as tightly as possible and press down around all the edges to seal the pastry together.
  7. Trim away any excess pastry and press down along the edges with the back of a spoon to create a semi circle pattern. You can use any excess pastry to create decorations to place on top of the wellington.
  8. Brush the pastry with vegan milk and bake in the preheated for 25 minutes.

Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.

Ingredients

2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs

Method

1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add the mushroom to the pan and continue to fry for a further 15 minutes, or until all the water has evaporated and the mushrooms are starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for around 5 minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing the mixture for too long because the mixture will become a puree and the balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil and cook for a further two minutes. Finally, add the seasoning and simmer for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.

#SoVegan

13 Vegan Burgers That Are Almost Too Good To Be True

Burgers for everyone!

1. The Jerk Burger

Recipe via Avant-Garde Vegan

2. The Smokey House Slider

Recipe via edgarraw

3. The Mushroom Burger

Recipe via Mon’s Flavours

4. The Superfood Burger

Recipe via The Plant Hub

5. The Blackbean & Mushroom Patty

Recipe via Amy Le

6. The Portobello Burger

Recipe via Eat Drink Shrink

7. The Waffle Burger

Recipe via treeselovehappiness

8. The Bunny Burger

Recipe via Three Bunnies

9. The Buffalo Cauli Slider

Recipe via Eat Drink Shrink

10. The Lentil Burger

Recipe via Contentedness Cooking

11. The Crispy Chickpea Burger

Recipe via Unsweetened Caroline

12. The Thai BBQ Burger

A photo posted by Jackie Sobon (@veganyackattack) on

Recipe via Vegan Yack Attack

13. The Quinoa & Sweet Potato Patty

Recipe via Food By Maria