NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Soy curls

1 cup King oyster mushrooms

2 tbsp Nutritional yeast

0.5 tbsp Extra virgin olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

0.5 tsp Ground turmeric

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Tahini

1 tbsp Lemon juice

1 tbsp Water

2 cups Baby spinach

PREPARATION

• 1

  Soak the dry soy curls in warm water for 10 minutes until softened, then drain and squeeze out as much excess moisture as possible.

• 2

  Slice the King oyster mushrooms into long, thin strips to mimic the texture of traditional shawarma meat.

• 3

  Heat the olive oil in a large skillet over medium-high heat and add the prepared soy curls and sliced mushrooms.

• 4

  Sprinkle the cumin, smoked paprika, turmeric, garlic powder, sea salt, black pepper, and nutritional yeast over the mixture, tossing well to coat every piece.

• 5

  Sauté the mixture for 8-10 minutes, stirring occasionally, until the mushrooms are tender and the soy curls have developed a golden, crispy exterior.

• 6

  In a small mixing bowl, whisk together the tahini, lemon juice, and water until the sauce is smooth and reaches a pourable, velvety consistency.

• 7

  Place the fresh baby spinach in a serving bowl, top with the warm mushroom and soy curl shawarma, and finish by drizzling the tahini sauce over the top.