This Vegan Shawarma is a middle eastern escape in your home kitchen. If you're craving a delicious, plant-based twist on a classic, this Vegan Mushroom Shawarma is the perfect answer! Inspired by the popular Middle Eastern street food, this recipe highlights the rich flavors of oyster mushrooms and portobello mushrooms, marinated in a blend of spices, including smoked paprika and cumin. Served with fluffy pita and drizzled with tahini sauce, this dish is not only satisfying but also packed with nutrients. Whether you’re a seasoned vegan or simply looking to explore more plant-based meals, this Vegan Mushroom Shawarma will tantalize your taste buds and leave you wanting more!
What Is Shawarma?
Shawarma originated in the middle east, It came from the word cevirme which means something that is turned, in this case it is the turning of the rotisserie of piled thinly sliced meat marinated with exotic herbs and spices. You can get creative with your own spice mix but in this recipe, I used a premade 365 shawarma marinade from whole foods. Mushrooms fully marinated, flavorful, seared to perfection paired with Trader Joe's Tzatziki and an onion tomato relish. Give this one a try, a healthy alternative to your conventional Shawarma.
How we made it Vegan?
Substitute mushrooms for meat. We make mushrooms so flavorful by marinating it in shawarma premade mixture. Make sure your marinade is vegan. Sear it in a hot pan for that sweet caramelization.
Variations
Feel free to use different marinades, miso for an Asian flavor, harissa for that middle eastern kick. Get creative with your marinades and mushrooms. Lions mane, shiitakes, portobellos are accessible out there. Oysters are one of my favorites too!
What you need
- Mushrooms
- Shawarma Marinade
- Vegan Tzatziki
- Garnish (Tomato & Onion)
- Flat Bread (Make your own or buy premade)
Steps
- Prepare the Shawarma Marinade:
- In a large mixing bowl, combine the olive oil, lemon juice, smoked paprika, ground cumin, chili powder, black pepper, kosher salt, and maple syrup. Whisk together until well combined.
- Add the sliced oyster mushrooms and portobello mushrooms to the marinade. Toss gently to ensure all mushrooms are coated evenly.
- Cover the bowl with a damp paper towel or plastic wrap and let the mushrooms marinate for at least 30 minutes in the refrigerator. This allows the flavors to meld and penetrate the mushrooms.
- Make the Vegan Tzatziki:
- In a small bowl, combine the vegan yogurt, grated cucumber, minced garlic, and lemon juice. Mix well.
- Add salt to taste. Adjust the seasoning if necessary, and set aside in the fridge to chill.
- Cook the Mushrooms:
- Heat a large non-stick frying pan over medium-high heat. Once hot, add the marinated mushrooms in a single layer.
- Cook for about 4-5 minutes, stirring occasionally, until the mushrooms are tender and slightly charred.
- Prepare the Flatbread:
- If using store-bought pita pockets, warm them in a hot pan for about 30 seconds on each side until they are fluffy and pliable.
- For homemade flatbread, roll out the dough and cook in a hot skillet for 2-3 minutes on each side until lightly golden.
- Assemble the Shawarma:
- Spread a generous amount of vegan tzatziki on each warm pita or flatbread.
- Add the cooked mushroom mixture, followed by garnishes of sliced red onion, diced tomato, and any additional fresh veggies you desire.
- Drizzle with a bit of tahini sauce if desired, and wrap the flatbread around the filling.
- Serve:
- Serve the Vegan Mushroom Shawarma warm, alongside additional vegan tzatziki and any extra toppings you like.
Enjoy this delicious Vegan Mushroom Shawarma as a delightful twist on traditional shawarma, perfect for any meal of the day!
Variations
- Mushroom Mix: Experiment with different types of mushrooms such as shiitake, cremini, or a mix of oyster mushroom clusters for varied textures and flavors.
- Wrap It Up: Instead of pita, use flatbreads or lettuce wraps for a low-carb option.
- Spicy Kick: Add a pinch of cayenne pepper or chili powder to the marinade for a spicier version.
- Veggie Boost: Incorporate fresh veggies like bell peppers, zucchini, or spinach to the filling for extra color and nutrition.
Substitutions
- Mushrooms: If mushrooms aren’t your thing, try jackfruit or tofu as a substitute for a different texture.
- Olive Oil: Replace with avocado oil or coconut oil if you prefer a different flavor.
- Vegan Tzatziki: Use store-bought or homemade vegan tzatziki for a creamy accompaniment instead of garlic sauce.
- Lemon Juice: Substitute with apple cider vinegar for a tangy twist.
FAQ
- Can I make the shawarma ahead of time?
Absolutely! The marinated mushrooms can be prepared and stored in an airtight container in the fridge for up to 3 days before cooking. - How do I store leftovers?
Store any leftover Vegan Mushroom Shawarma in an airtight container in the refrigerator for up to 4-5 days. Reheat in a hot pan or microwave before serving. - Is this recipe gluten-free?
To make it gluten-free, use gluten-free pita pockets or flatbreads. Be sure to check the labels on any sauces you use.
Top Tip
For the best flavor, allow the mushrooms to marinate for at least 30 minutes before cooking. This will help the spices penetrate the mushrooms and enhance their taste!
Hint
To achieve perfectly charred mushrooms, ensure you’re using a large non-stick frying pan over medium-high heat. Avoid overcrowding the pan, as this can cause the mushrooms to steam instead of brown.
Enjoy this Vegan Mushroom Shawarma as a delightful meal that’s full of flavor and perfect for any occasion, whether it’s a casual weeknight dinner or a fun gathering with friends!
Vegan Mushroom Shawarma
Ingredients
- - 1 pound 450g mushrooms, sliced
- - Shawarma Marinade:
- - 2 tablespoons olive oil
- - 2 tablespoons lemon juice
- - 2 tablespoons soy sauce
- - 2 cloves garlic minced
- - 1 teaspoon ground cumin
- - 1 teaspoon paprika
- - ½ teaspoon ground coriander
- - ½ teaspoon turmeric
- - Salt and pepper to taste
- - Vegan Tzatziki:
- - 1 cup vegan yogurt such as coconut or soy-based
- - ½ cucumber grated and squeezed to remove excess moisture
- - 1 clove garlic minced
- - 1 tablespoon lemon juice
- - 1 tablespoon fresh dill chopped
- - Salt and pepper to taste
- - Garnish:
- - Tomato sliced
- - Onion sliced
- - Flatbread of your choice
Instructions
- In a bowl, whisk together all the ingredients for the shawarma marinade until well combined.
- Add the sliced mushrooms to the marinade and toss until they are evenly coated. Let them marinate for at least 30 minutes, or longer if possible, to allow the flavors to develop.
- While the mushrooms are marinating, prepare the vegan tzatziki. In a separate bowl, combine the vegan yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Mix well and refrigerate until ready to use.
- Heat a large skillet over medium-high heat. Add the marinated mushrooms to the skillet and cook for about 8-10 minutes, or until they are tender and slightly browned, stirring occasionally.
- Warm the flatbread according to the package instructions or lightly toast it if desired.
- To assemble, spread a generous amount of vegan tzatziki on the flatbread. Top with the cooked mushrooms, sliced tomatoes, and onions.
- Fold the flatbread over the filling to create a wrap or roll it up tightly.
- Serve the vegan mushroom shawarma immediately and enjoy!
- Note: Feel free to add additional toppings or garnishes such as fresh herbs, pickles, or hot sauce to customize your mushroom shawarma to your liking.
