Vegan (Mushroom) Shawarma with Rice

Makes 4 servings

Shawarma Ingredients:

• 400g oyster mushrooms, roughly chopped
• 2 Tbl. oil, more for sauteing 
• 1 tsp. ground cumin
• 2 tsp. dried oregano
• 2 tsp. smoked paprika powder
• 2 Tbl. yeast flakes
• 3 tsp. cornstarch
• 1 tsp. salt
• 1 tsp. garlic powder

Rice Ingredients:

• 1/2 red medium red onion, chopped
• 2 cloves garlic, minced
• 100g vegan butter or ghee
• Pinch of cinnamon
• Pinch of coconut sugar
• 1.5 tsp. salt
• 1.5 tsp. freshly ground pepper
• 1/2 tsp. ground tumeric
• 1 tsp. ground cumin
• 2 cups basmati rice, uncooked
• 3 cups water

Instructions:

1. In pot, heat butter/ghee, onion, and garlic for 3 mins. Add basmatic rice and all of the rice seasonings listed above. Saute everything for 3 more mins. Add water and bring to boil. Close the lid, lower to a simmer, and cook for 20 mins, stirring occasionally. 
2. In a bowl, mix the mushrooms with the remaining shawarma seasonings. Season with additional salt & pepper, if needed.
3. Add the mushroom mixture to a large saute pan, heated with 2-3 Tbl. of additional oil. Saute mushrooms until lightly browned. Serve over rice, with hot sauce, if desired.