Wild Mushroom Vegan Gyros with Oregano Vegenaise
Delicious vegan style gyros, flutty pitta filled with shawarma spiced mushrooms brought together with a delicious oregano and parlsey flavoured vegenaise dressing.
Prep Time 8 minutes mins
Cook Time 25 minutes mins
For the mushrooms:
- 250 g mixed mushrooms
- 2 cloves garlic minced
- 1 ½ tsp shawarma spice mix substitute for cajun
- 1 tsp olive oil
For the fries:
- 1 1 large baking potato sub for 1 large sweet potato
- 1 tsp dried parsley
- 1/2 tsp oregano
- ½ tsp thyme
- Large pinch salt
For the wraps:
- 2 large tortilla wraps
- Handful spinach
- Pickled red onions
- 3 tbsp Follow your heart avocado oil vegenaise
- ½ tsp oregano
- ½ tsp parsley
- ½ cucumber quartered optional
Preheat the oven to 200ºC and slice the potato into fries, drizzle in oil, the herbs and salt then bake for 30-40 minutes, turning after 20 minutes
Fry off the mushrooms in a drizzle of olive oil along with the minced garlic and shawarma spice mix for around 8 minutes
Build the wraps by layering on the Follow your heart vegenaise dressing, a handful of spinach, pickled red onions and the mushrooms
Layer on the cooked potato fries, fold and enjoy!
If you're quick pickling the red onion you will need:
1 red onion, 1 tbsp vinegar, 1 tsp sugar 1/2 tsp salt, 4 tbsp water
Thinly slice the onion then place in a jar with the mix for around 10 minutes whilst you're prepping all of the food.