Recipe: how to make the most delicious vegan shawarma from the book BBQ Time
When you think of barbecuing, your first thoughts usually don’t turn to delicious vegan food. Yet that’s a prejudice, because the barbecue is incredibly versatile. In her new book BBQ Time, Susan Aretz puts an end to all barbecue prejudices. She proves that women can grill very well too, and that you can make incredibly delicious vegan dishes on the barbecue.
In BBQ Time, Susan has collected an abundance of recipes for both the kamado and the regular barbecue. No time for an evening-long affair? The book includes recipes that are on the table within 30 minutes. Surprising dishes such as kimchi fried rice, Spanish mussels, slow-cooked venison stew and grilled rum pineapple with lime mascarpone. If it’s up to Susan, this year will be a very hot summer.
With her recipe for vegan shawarma, Susan won the BBQ Battle organised by Howard Komproe in 2020. So naturally, that recipe couldn’t be missing from this barbecue book! Ready in no time, making it an ideal easy meal from the barbecue.
How to make the vegan shawarma
- Heat the barbecue to 200 degrees.
- Mix all the spices for the spice blend.
- Toss the strips of oyster mushroom with the sunflower oil in a large bowl, then sprinkle with the spice blend. Mix well so everything is nicely coated.
- Heat a barbecue-proof pan over direct heat and add a splash of neutral oil.
- Now fry the mushrooms until cooked, for about 5 minutes. Stir well regularly.
- Fill the flatbread with the vegan shawarma and serve with a generous dollop of delicious tzatziki.
- What to drink with it: a Rioja Crianza or my favourite Lowlander wheat beer.
Title: BBQ Time
Author: Susan Aretz
Price: €29,99
Publisher: Fontaine Uitgevers
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