This Vegan Shawarma is a middle eastern escape in your home kitchen.
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.
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
- Shawarma Marinade
- Vegan Tzatziki
- Garnish (Tomato & Onion)
- Flat Bread (Make your own or buy premade)
This is so easy but the flavor and textures will be a sure crowd pleaser. Watch this video or follow the recipe card as guide.
- If you don't have mushrooms, you can use other meaty vegetables like eggplant, zucchini, or portobello mushrooms as a substitute.
- For the shawarma marinade, you can replace soy sauce with tamari or coconut aminos if you prefer a gluten-free option.
- If you don't have vegan yogurt for the tzatziki, you can make a cashew-based tzatziki by blending soaked cashews with lemon juice, garlic, dill, and a splash of water until creamy.
- Add extra vegetables to the shawarma filling, such as bell peppers, thinly sliced carrots, or shredded cabbage, to add more texture and flavor.
- Experiment with different spices in the marinade, such as smoked paprika, chili powder, or sumac, to give the shawarma a unique twist.
- Instead of using flatbread, you can serve the mushroom shawarma over a bed of greens for a refreshing salad option.
Q: Can I make the marinade in advance?
A: Absolutely! You can prepare the shawarma marinade ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before using it with the mushrooms.
Q: Can I use store-bought vegan tzatziki?
A: Yes, if you prefer convenience, you can use store-bought vegan tzatziki instead of making it from scratch. Just make sure to check the ingredients to ensure it aligns with your dietary preferences.
Leftover mushroom shawarma can be stored in an airtight container in the refrigerator for up to 3 days. Keep the components separate, such as the mushrooms, tzatziki, and garnishes, to maintain their freshness. When ready to enjoy, simply reheat the mushrooms and assemble the shawarma with fresh toppings and flatbread.
The storage time may vary depending on the freshness of the ingredients used, so always use your judgment and discard any leftovers that appear spoiled or have an off smell.
Vegan Mushroom Shawarma
- - 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
- 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.