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Vegan Mushroom Shawarma

Close-up of Vegan Mushroom Shawarma served on a piece of pita bread with white sauce and fresh herbs.
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A recipe for making flavorful vegan shawarma using marinated mushrooms, served in a wrap or on a platter.

Ingredients

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  • 1.5 lbs 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 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon ground black pepper
  • Pinch of salt
  • Pita bread or flatbreads for serving
  • Vegan Tahini Sauce ingredients: 1/2 cup tahini, 1/4 cup water, 2 tablespoons lemon juice, 1 clove garlic (minced), pinch of salt

Instructions

  1. Prepare the mushrooms: Wipe the mushrooms clean. If using King Oysters, shred them slightly or slice thinly against the grain. If using Portobellos, slice them thinly.
  2. Make the marinade: In a bowl, whisk together the olive oil, lemon juice, soy sauce, smoked paprika, cumin, coriander, turmeric, garlic powder, cayenne pepper (if using), black pepper, and salt.
  3. Marinate the mushrooms: Add the sliced mushrooms to the marinade, tossing gently to coat them completely. Let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  4. 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. Set aside.
  5. Cook the mushrooms: Heat a large skillet or grill pan over medium-high heat. Add the marinated mushrooms in a single layer (cook in batches if necessary to avoid crowding). Cook for 5 to 7 minutes per side, until the edges are browned and slightly crispy, mimicking shawarma texture.
  6. Assemble the shawarma: Warm the pita bread. Place a portion of the cooked mushrooms down the center of each pita. Drizzle generously with the prepared tahini sauce.
  7. Serve immediately with chopped lettuce, tomatoes, and onions, if desired.

Notes

  • King Oyster mushrooms provide a chewier, more meat-like texture compared to Portobellos.
  • For grilling, use medium heat and cook until grill marks appear and the mushrooms are tender.
  • You can substitute tamari for soy sauce if you need a gluten-free option for the marinade.

Nutrition

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