Preheat the oven to 200°C / 390°F and line up the baking tray.

Tear or slice 350 g king oyster mushrooms into thick shawarma-style strips.

Combine the mushrooms with 1 tbsp lemon juice, 2 tsp agave syrup, salt, paprika, ground cumin, ground coriander, dried oregano, and ground cinnamon on the baking tray.

Drizzle the seasoned mushrooms with 1 tbsp vegetable oil and toss until evenly coated.

Thread the seasoned mushroom strips onto 4 skewers and place them back on the baking tray.

Add 200 g cherry tomatoes to the tray and drizzle them with a little vegetable oil.

Bake the mushroom skewers and tomatoes for 25 to 30 minutes, turning the skewers occasionally until browned and tender.

Grate and squeeze the half cucumber to remove excess water.

Chop the fresh parsley and fresh dill, then mince 2 garlic cloves.

Mix the cucumber, parsley, dill, garlic, 150 g vegan yogurt, olive oil, juice of half a lemon, salt, and black pepper into a creamy tzatziki.

Spread the tzatziki over 2 large tortilla wraps and add the roasted cherry tomatoes.

Remove the roasted mushrooms from the skewers and roll them into the prepared wraps.