This flavorful and satisfying vegan dish combines crispy oyster mushrooms with fluffy rice and a creamy garlic yogurt sauce. It's a perfect plant-based meal that's both delicious and nutritious.
400g oyster mushrooms
2 tbsp canola oil
1 tsp ground cumin
2 tsp dried oregano
2 tsp smoked paprika powder
2 tbsp nutritional yeast
3 tsp cornstarch
1 tsp salt
1 tsp garlic powder
1 red onion, chopped
2 cloves garlic, chopped
100g vegan butter
1 pinch cinnamon
1 pinch coconut blossom sugar
1.5 tsp salt and pepper
1/2 tsp turmeric
1 tsp cumin powder
2 cups basmati rice
3 cups water
200g soy yogurt
Juice of 1 lemon
2 cloves garlic, grated
Salt and pepper to taste
1 tbsp light balsamic vinegar
2 tsp maple syrup
Large skillet
Pot
Bowl
Heat vegan butter in a pot.
Sauté onion and garlic until softened.
Add spices, rice, and water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
Toss mushrooms with remaining ingredients.
Heat oil in a skillet and fry mushrooms until browned.
Cut into strips.
Combine all ingredients in a bowl and mix well.
Serve rice topped with shawarma, garlic yogurt, and fresh lettuce.
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