Vegan Musakhan Rolls
This Musakhan recipe is the perfect plant-based version of the original Palestinian musakhan recipe. Great as an appetizer or for a light dinner.
Ingredients
Ingredients for the mushrooms:
- 400 g king oyster mushrooms
- 5 tbsp olive oil
- 2 tsp pink salt
- 2 tbsp sumac powder
- 2 tsp cumin powder
- 2 tsp coriander powder
- ¼ tsp chili powder
- ¼ tsp black pepper
Ingredients for the onoins:
- 2 red onions sliced large
- ¾ cup olive oil
- 2 tbsp sumac powder
Other ingredients:
- 10 rice wraps/tortilla
- ¼ cup toasted pine nuts optional
Instructions
Prepping & cooking the mushrooms:
- Preheat the oven to 190℃. Line a baking sheet with parchment paper and set aside.
- Using a fork, shred the mushrooms and separate any large pieces.
- Add olive oil, salt, pepper, sumac, cumin, coriander, and chili powder. Massage the oil and spice blend into the mushrooms well and transfer to the baking sheet.
- Bake in the oven for 15-20 minutes.
Cooking the onions:
- While the mushrooms are baking , start cooking the onions.
- Heat olive oil in a pan, then add the sliced onion.
- Add salt, pepper, and sumac, and let them cook for 10 minutes on medium-high heat, till the onions are caramelized and soft.
Making Musakhan rolls:
- Preheat the oven to 200℃. Line a baking sheet with parchment paper, and set aside.
- Open the wrap/tortilla, add the mushrooms and onions in the middle, and roll it
- Transfer the rolls to the baking tray, and put the rolls face down.
- Brush the rolls with olive oil sprinkle sumac powder and bake in the oven for 7-10 minutes.
- Flip the rolls, brush the other side with olive oil sprinkle more sumac powder, and bake for 7-10 more minutes till crispy.
- Remove from oven, sprinkle more sumac powder, drizzle of olive oil, and add the pine nuts. Serve and enjoy