Vegan Shawarma Wrap

2 large minced garlic cloves

3 tsp ground coriander

3 tsp ground cumin

1 tsp ground cardamom

¼ tsp ground cayenne pepper (reduce to 1/8 tsp to make it not spicy)

2 tsp smoked paprika

1 tsp salt

¼ tsp black pepper

1 tbsp lemon juice

1/2 cup broth (oil-free, low sodium\]

2 tbsp date syrup

20 ounces portobello mushrooms

Prepare mushrooms using the pressing technique as seen in the video.

Prepare marinade by combining broth, date syrup, and spices in a container. Add cooked portobello mushrooms. Let sit in the marinade for 1+ hours.

Add marinated portobellos back to the pan and cook for 2-3 minutes on each side. Slice into thin stripes.

Using a Soft Flat Bread add sliced shawarma portobello, cucumber, tomatoes, and mint yogurt sauce

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