The flatbread is something similar to a pancake but thicker, made from a mix of gluten-free flour and tapioca in a specific ratio. The filling, as you can see, includes a bit of lettuce, cherry tomatoes, air-fried potatoes for a healthier touch, fresh cucumbers, and oyster mushrooms.
I washed the mushrooms and tore them by hand into long strips along the gills, starting from the cap and continuing toward the stem. I seasoned them with smoked paprika, a bit of black pepper, salt, and olive oil. Then, I baked them on a tray lined with parchment paper at 200°C until they turned golden - about 15 minutes - stirring occasionally for even roasting. This super tasty shawarma is perfect for vegans and those fasting for any reason.
Trust me, once you try it, you won’t feel like you’re missing a thing! It’s healthy, nourishing, and absolutely delicious - what more could anyone ask for 🥙😊
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