Preheat the oven to 200°C / 390°F.

Thinly slice 500 g mushrooms.

Place the sliced mushrooms in a hot frying pan and cover them with a pot to encourage their moisture to release.

Cook the mushrooms until the released water has evaporated, about 8 to 10 minutes.

Add 1 tbsp cooking oil, 1 tsp ground cumin, 1 tsp paprika, 1 tsp poultry seasoning, 1/2 tsp garlic powder, and 1/2 tsp ground coriander to the mushrooms.

Fry the seasoned mushrooms until browned and aromatic, about 5 minutes.

Cut 2 small flatbreads into bite-sized cubes.

Toss the flatbread cubes with a little cooking oil and 1/2 tsp salt.

Spread the bread cubes on a baking tray and bake until crisp, 5 to 10 minutes.

Melt 2 tbsp vegan butter with 1 tbsp tomato paste in a pot over medium heat.

Stir 100 ml hot water, salt, and black pepper into the tomato mixture until smooth.

Remove the tomato sauce from the heat and set it aside.

Combine 200 g unsweetened soy yogurt, 1/2 tsp garlic powder, a pinch of salt, and 1/2 tbsp lemon juice in a bowl.

Mix the garlic yogurt until smooth and creamy.

Divide the crispy bread cubes between 2 serving bowls and spoon over half of the tomato sauce.

Top with the spiced mushrooms and garlic yogurt, then finish with the remaining tomato sauce.

Garnish each serving with fresh mint if desired and serve immediately.