Vegan Mushroom Shawarma

Ingredients:
1 pound oyster mushrooms, sliced into thin strips
2 tablespoons olive oil
1 tablespoon jerk seasoning
Salt and pepper to taste
1 scallion pancake (store-bought or homemade)
For the green onion dressing:1/2 cup vegan mayo 2 tablespoons chopped green onion 1 tablespoon apple cider vinegar 1 teaspoon honey (or maple syrup for a vegan option) Salt and pepper to taste
Instructions:
Preheat oven to 400°F (200°C).
In a large bowl, mix together the sliced oyster mushrooms, olive oil, jerk seasoning, salt, and pepper until well combined.
Spread the seasoned mushrooms out on a baking sheet lined with parchment paper, making sure they are evenly spread out.
Bake in the oven for 20-25 minutes or until the mushrooms are browned and crispy around the edges.
While the mushrooms are baking, make the green onion dressing. In a small bowl, whisk together the vegan mayo, chopped green onion, apple cider vinegar, honey, salt, and pepper until well combined.
Warm up the scallion pancake in the oven or on a stovetop until heated through.
To assemble the shawarma, place the scallion pancake on a plate and top with the baked oyster mushrooms. Drizzle the green onion dressing over the top of the mushrooms.
Serve immediately and enjoy!
Note: You can also add additional toppings to the shawarma, such as sliced tomatoes, cucumber, or avocado.