Vegan Gyro Meat Ⓥ

INGREDIENTS:

• 1 lb Pearl Oyster mushrooms
• 1 shallot, diced
• 2 garlic cloves, minced
• 5 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp tamari or soy sauce
• 1 tsp liquid smoke
• 2 tsp nutritional yeast
• 2 tsp oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp pepper

METHOD:

• Preheat oven to 425°F. Line a baking tray with parchment paper or spray lightly with cooking spray.
• In a large mixing bowl, add the olive oil, tamari or soy sauce, lemon juice, liquid smoke & all seasonings (nutrional yeast, oregano, garlic powder, onion powder, cumin, smoked paprika, salt & pepper) & whisk together well.
• Shred the mushrooms. I like to cut the end of the stem off and shred from top of the cap down the stem. Toss with the diced shallot & minced garlic. Add to the marinade & toss well to coat.
• Lay the Gyro mushroom meat flat on the baking tray. Bake for 20 minutes. Shake the pan & bake for another 10-15 minutes. I like to check it every 5 minutes. You can even turn the oven off and leave it in to crispen a bit more.
• Serve with your favorite sides. I used rice, leftover roasted veggies, vegan Tzatziki from Trader Joe’s, lettuce, tomato, red onion & pita bread.