Mushroom Shawarma with Prunes

In large bowl, stir together cornstarch, nutritional yeast, paprika, garlic powder, gyro spice and 1 tsp salt. Stir in 3 tbsp oil until smooth. Add mushrooms and stir to coat.

In another large bowl, whisk together 3 cups flour, baking powder and 1 tsp salt. Add yogurt, 1/3 cup oil and oat milk. Knead into a smooth dough (if mixture is too sticky, add more flour 1 tbsp at a time). Cover and set aside at room temperature for 1 hour or until doubled in size.

Meanwhile in medium bowl, stir together tomatoes, onions and parsley. Season with 1 tsp salt and pepper.

Cut dough into 6 portions. On oiled work surface, roll out each piece to 9-inch round.

Heat 1 tsp oil in large skillet set over medium heat. Cook pitas one at a time, turning every 2 minutes, until golden brown on both sides.

In large skillet set over medium-high heat, heat 2 tbsp oil in batches in a pan. Cook mushrooms in batches, stirring occasionally, for 8 to 10 minutes or until golden and crispy. Remove from skillet and cut into strips.

Divide and spread hummus over flatbreads. Top with mushrooms, lettuce, tomatoes mixture and prunes. Garnish with hot pepper flakes.