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Vegan Mushroom Shawarma

A close-up of a freshly made Vegan Mushroom Shawarma wrap drizzled with white sauce on a light blue plate.
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A recipe for making flavorful vegan shawarma using marinated mushrooms, served in wraps with homemade sauce.

Ingredients

Scale
  • 1 lb King Oyster or Portobello mushrooms, sliced thinly
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon ground cinnamon
  • 4 cloves garlic, minced
  • Salt and black pepper to taste
  • 8 pieces pita bread or flatbread
  • For Tahini Sauce: 1/2 cup tahini, 1/4 cup water, 2 tablespoons lemon juice, 1 clove garlic (minced), salt to taste
  • For Serving: Shredded lettuce, sliced tomatoes, sliced onions, pickles

Instructions

  1. Prepare the mushrooms: If using King Oyster mushrooms, shred them lengthwise using a fork or slice them thinly. If using Portobello, slice them thinly against the grain.
  2. Make the marinade: In a bowl, whisk together the olive oil, lemon juice, soy sauce, smoked paprika, cumin, coriander, turmeric, cayenne pepper (if using), cinnamon, minced garlic, salt, and pepper.
  3. Marinate the mushrooms: Add the sliced mushrooms to the marinade, tossing to coat them completely. Let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  4. Cook the mushrooms: Heat a large skillet or grill pan over medium-high heat. Add the marinated mushrooms in a single layer (work in batches if necessary). Cook for 5 to 7 minutes per side until the edges are slightly crispy and the moisture has evaporated.
  5. Prepare the tahini sauce: Whisk together the tahini, water, lemon juice, minced garlic, and salt until smooth. Add more water, one teaspoon at a time, if the sauce is too thick.
  6. Warm the bread: Warm the pita bread according to package directions, usually in a dry skillet or oven.
  7. Assemble the shawarma: Place a portion of the cooked mushrooms down the center of each warm pita. Top with lettuce, tomatoes, onions, pickles, and a generous drizzle of the tahini sauce. Fold or roll the bread to serve.

Notes

  • King Oyster mushrooms provide a chewier texture similar to meat, while Portobello mushrooms offer a deeper, earthier flavor.
  • For grilling, use medium heat and cook until grill marks appear and the mushrooms are tender.
  • If you prefer a thicker sauce, reduce the amount of water used in the tahini preparation.

Nutrition

Find it online: https://magazinemeal.com/vegan-mushroom-shawarma-recipe/