Mushroom Shawarma

Ingredients
1 garlic clove
1 tbsp. white vinegar
¼ c. vegan mayo
¾ tsp. ground turmeric
1 red onion
8 oz. cremini mushrooms
2 tsp. baharat spice blend
4 oz. curly kale
1 oz. fresh parsley
4 oz. shredded red cabbage
2 multigrain flatbread
2 tbsp. vegetable oil
2 tsp. olive oil
Salt and pepper

Directions
Preheat the oven to 425°F. Peel and mince the garlic. In a small bowl, combine just 1 tsp white vinegar (reserving the rest for the next step), the minced garlic, Vegenaise, turmeric, and a pinch of salt. Mix the turmeric aioli.

Peel and slice the onion. Wipe the mushrooms with a damp towel to clean, and cut into ½ inch thick slices. Add the sliced onion and sliced mushrooms to a baking sheet, toss with 2 tbsp vegetable oil, the baharat spice, and ¼ tsp salt. Roast until the vegetables are crispy in places, about 16 to 18 minutes.

Destem the kale and thinly slice the leaves. Remove the parsley leaves from the stems. In a medium bowl, combine the remaining vinegar, kale, parsley leaves, red cabbage, 1 tsp olive oil, and a pinch of salt. Toss the kale salad to combine.

Wrap the flatbreads in foil and put them in the oven to warm, about 1 to 2 minutes.

Spread the turmeric aioli on the flatbreads. Place the roasted vegetables and kale salad on one half of the flatbread, and fold the other half over. Serve any remaining salad alongside the mushroom shawarma.

Serves 2; 420 calories per serving without the bread.