Vegan Shawarma Rice with Garlic Yoghurt

Ingredients

• For the Spiced Basmati Rice:
• 100 g vegan butter
• 1 medium red onion, finely chopped
• 2 cloves of garlic, minced
• 2 cups basmati rice (about 380 g), rinsed
• 1.5 tsp salt
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 1 pinch ground cinnamon
• 1 pinch coconut sugar
• 3 cups water or vegetable broth
• For the Shawarma Mushrooms:
• 400 g oyster mushrooms, torn into bite-sized strips
• 2 tbsp canola oil, plus more for frying
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp garlic powder
• 2 tbsp nutritional yeast flakes
• 3 tsp cornstarch
• 1 tsp salt
• 0.5 tsp black pepper
• For the Garlic Yogurt Sauce:
• 200 g plain soy yogurt, unsweetened
• 1 lemon, juiced
• 2 cloves of garlic, finely grated or pressed
• 1 tbsp light balsamic vinegar
• 2 tsp maple syrup
• Salt and black pepper to taste

Instructions

1. 1

   First, prepare the spiced rice. In a medium pot with a tight-fitting lid, melt the vegan butter over medium heat. Add the chopped red onion and minced garlic and sauté for 3-4 minutes until softened and fragrant.

2. 2

   Add the rinsed basmati rice, salt, ground cumin, turmeric, cinnamon, and coconut sugar to the pot. Stir constantly for 2-3 minutes to toast the rice and spices until they are very fragrant.

3. 3

   Pour in the 3 cups of water and stir everything together. Increase the heat to high and bring to a rolling boil. Immediately cover the pot with the lid, reduce the heat to the lowest setting, and let it simmer for 20 minutes. Do not lift the lid during this time.

4. 4

   While the rice cooks, prepare the shawarma mushrooms. In a large bowl, combine the torn oyster mushrooms with the 2 tbsp canola oil, smoked paprika, oregano, cumin, garlic powder, nutritional yeast, cornstarch, salt, and pepper. Toss well until the mushrooms are evenly coated.

5. 5

   Heat 2-3 tablespoons of oil in a large skillet or frying pan over medium-high heat. Add the seasoned mushrooms in a single layer (cook in batches if necessary to avoid overcrowding). Fry for 8-10 minutes, flipping occasionally, until they are deeply browned, crispy on the edges, and cooked through.

6. 6

   While the mushrooms are frying, prepare the garlic yogurt. In a small bowl, whisk together the soy yogurt, lemon juice, grated garlic, light balsamic vinegar, and maple syrup. Season with salt and pepper to your liking. Set aside.

7. 7

   Once the rice has simmered for 20 minutes, remove the pot from the heat and let it stand, still covered, for at least 5 minutes. After resting, fluff the rice gently with a fork.

8. 8

   To serve, divide the spiced basmati rice among four bowls. Top with a generous portion of the crispy shawarma mushrooms and a drizzle of the garlic yogurt sauce. Serve immediately with fresh lettuce, chopped tomatoes, and cucumber on the side if desired.