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Recipe from Pantry Chef Jorden Kedem.
Skewered and covered in a za'atar spice mix, these oyster mushrooms are hearty enough to withstand grilling--- and they'll have your guests guessing why this shawarma tastes SO GOOD. The best part? It’ll be vegan.
Set atop a vibrant golden tahini that has been lightly infused with Pantry EVOO (1:1 THC: CBD) AND bone broth for a collagen boost, this dish is easy to make at home and good for you too. To keep the recipe vegan, skip the bone broth, or use an alternative vegan collagen source.
Za’atar is a blend of spices commonly used in the Middle East. The exact spice blend can vary greatly depending on where you are in the region, but typically, za’atar spice will have: savory herbs like dried oregano, spices like cumin or coriander, sesame seeds, salt and something tangy like sumac! Za’atar is good on almost anything, from lamb to pita bread.
When prepared properly, oyster mushrooms can taste like meat! They are often compared to seafood or chicken. It’s less about the taste of the mushrooms (though that’s important, too) and more about the texture. Naturally, they have a delicate and nutty flavor, but can be dressed up to match your taste buds if you’re looking for a plant-based meat.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving size: 2 tablespoons tahini
per serving: dose to your preference!
Small & medium mixing bowl
2 small gold beets (pre-boiled in hearty stock or bone broth and sliced into 1/6ths)
A quarter cup tahini base
2 cloves garlic
Icy water (until desired consistency)
Salt & pepper to taste
For Mushroom shawarma:
6 oz king oyster mushrooms
3 minced garlic cloves
Ras al hanout
Maldon sea salt
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