This mushroom shawarma is so tasty and satisfying. It’s a great alternative to meat shawarma for those who are wishing to bring more healing vegetables into their diet. Served alongside a creamy zucchini-cashew sauce and fresh lettuce, tomatoes, cucumber, and herbs, all wrapped up in red lentil tortillas, this recipe is bursting with flavor. It’s also gluten-free, dairy-free, and oil-free.
Mushrooms contain hundreds of undiscovered phytochemical compounds, many of which are detoxifying for the liver. Mushrooms also reduce fungus, bacteria, and viruses in the intestinal tract, allowing for cleaner nutrients and cleaner blood to arrive in the liver.
Creamy zucchini-cashew sauce:
Preheat oven to 400ºF/200ºC. Line a large baking sheet with parchment paper.
In a large bowl, combine the mushrooms, onion, lemon juice, maple syrup, spices, and sea salt (if using). Toss until evenly mixed. Transfer to the prepared baking sheet and spread out evenly. Bake for 20 to 25 minutes, stirring half way, until browned.
To make the sauce, combine all the ingredients in a high-speed blender and blend until very smooth. Add water if needed to blend.
To serve, divide the mushrooms between tortillas and top with lettuce, tomatoes, cucumber, herbs, and sauce. Serve immediately.
Get more delicious, healing recipes in Brain Saver Protocols, Cleanses & Recipes For Neurological, Autoimmune and Mental Health.
Categories: Low Fat, Grain Free, Lunch, Dinner, Wraps, Main Dishes, Baking, International, Middle Eastern, Kid Friendly
This item posted: 19-May-2023
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