Portabella Mushroom Gyro Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 30 minutes
2 large portabella mushroom caps
2 tablespoons vegan Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon maple syrup
½ teaspoon dried oregano
1 tablespoon coconut oil
¼ cup diced red onion
½ red bell pepper, diced large
Fresh White Sauce
½ cup vegan mayonnaise
¼ cup raw shelled hempseeds
1 tablespoon lemon juice
¼ teaspoon dried mint
¼ teaspoon dill weed
2 pita flatbreads
1 ounce baby spinach
2Remove the stems from the mushrooms and also remove the gills with a spoon. Discard. Slice the mushrooms into thick strips.
3Mix the Worcestershire sauce, cumin, maple syrup, and oregano in a medium bowl. Lay the mushroom slices in the marinade and let marinate for 10 minutes.
4Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and sauté for 10 minutes. Add the marinated mushroom slices and sauté for 5 more minutes. Remove from the heat and let cool.
5Fresh White Sauce
6Mix all of the Fresh White Sauce ingredients in a small bowl and set aside.
8Lay out a layer of spinach leaves on each flatbread. Spoon the Fresh White Sauce down the center. Lay the mushroom and bell pepper mixture on top. Fold each flatbread to overlap and secure with decorative picks.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.