Shawarma, a popular middle eastern street food, gets a vegan makeover. These flavorful and easy to make vegan mushroom shawarma wraps are so close to the real thing that even meat lovers will devour them!
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What is Shawarma
Shawarma is traditionally a meat dish from the Middle East and Mediterranean regions.
Seasoned thin cuts of meat are stacked and cooked on a rotating spit then sliced thinly. The thin slices of shawarma meat are piled onto flat bread, such as pita or lavash, then topped with tomatoes, cucumber, pickles, onions and a variety of sauces.
If shawarma rings a bell to you, well amigos, think tacos de trompo, aka tacos al pastor.
In fact, this cooking technique was introduced to Mexico by Lebanese immigrants.
Whereas tacos al pastor are made with pork meat, shawarma traditionally uses lamb, beef, veal, or chicken.
Vegan Mushroom Shawarma
Of course this vegan shawarma recipe made with mushrooms isn’t an authentic or traditional shawarma recipe. But it is delicious!
I’ve only ever eaten chicken shawarma but I do remember it was quite flavorful and I wanted to recreate that as close as possible.
When I cook my vegan shawarma I like to use oyster mushrooms. You may notice that I use them quite often in my recipes, and that’s because they’re the best replacement meats as far as mushrooms go. In my opinion.
Another favorite of mine are portobello mushrooms. They too lend a nice “meaty” taste and texture to many vegan dishes. But for this mushroom shawarma we’ll be using oyster mushrooms.
More Recipes Using Oyster Mushrooms
- Vegan Birria Tacos
- Birria Tamales
- Vegan Pozole Verde
- Torta de Milanesa de “Pollo“
- Vegan Menudo
- Tamales Rojos
- Easy Tamales Verdes
- Easy Vegan Fajitas
- Braised Oyster Mushrooms and Potatoes in Red Salsa
- Veggie Loaded Miso and Sriracha Noodle Soup
Amigos I’m so excited to share this new recipe with you. My goal with this recipe was to make it as easiest as possible. So the recipe ingredients aren’t too many. I’ll link to the spice mixture below.
- oyster mushrooms
- shawarma spice mix (I use this brand)
- onion (either white or red)
- garlic clove
- juice of a lemon
- olive oil
- pita bread or lavash or other flat breads
- dill pickles
- French fries as a side dish, if desired
There are many variations to the ingredients. You can use only what I’ve listed or include any of the following as well.
- red onion, as a topping
- red cabbage, as a topping
- pomegranate molasses, for topping
- simple garlic yogurt sauce, for topping
What is Shawarma Spice Mixture
This incredibly aromatic mixture of spices is used to season shawarma meats, but of course can just as easily be used to make our vegan or vegetarian mushroom shawarma pitas.
The combination of these amazing aromatic spices come together to provide an exquisite flavor that gives shawarma it’s unique and delectable taste.
Common shawarma spices used include cumin, coriander, sweet or smoked paprika, cloves, cinnamon, onion powder, garlic powder and turmeric. They’re blended together for a perfect spice blend.
Another thing is that the mix of smoky spices I use does not have any heat so you could add some black pepper or any red chili powder you’d like. Or alternatively make your own using this recipe.
How to Make This Recipe
This is quite the easy recipe to make, it won’t take you long to cook it and have it on the table. You all know I’m all for simple recipes!
• Step 1: Separate the oyster mushroom clusters and place them into a large mixing bowl.
• Step 2: Season the mushroom with the shawarma spice mixture. Toss to coat the surface of the mushrooms as best as possible.
• Step 3: Drizzle the olive oil over the bowl and mix to coat the mushrooms as much as possible. Let them sit while you prepare the toppings.
• Step 4: Heat some olive oil in a large non-stick pan over medium-high heat. Add the seasoned mushrooms and cook until they have softened, shrunk in size and are a little crispy on the edges.
(You can put a large heavy pan on top of the mushrooms to use the weight of the pan to press them down to cook and brown.)
• Step 5: Next push the cooked mushrooms to the edge and add the onion and garlic cloves to the hot pan. Sauté until soft.
• Step 6: Season with a good pinch of salt then squeeze in some lemon juice. Mix to well combine and cook another few minutes.
• Step 7: On warm pita bread, or flat bread of choice, spread some hummus then layer on the mushroom shawarma. Top with pickles, tomato, carrot, spinach, a drizzle of tahini sauce.
How to Serve
You can serve with French fries on the side and a salad or other fresh veggies if desired. It’s not the tritonal way but it sure is a tasty treat.
FAQ About Vegan Mushroom Shawarma
How to Warm Pitta Bread
You can cover it with damp paper towel and microwave for 20 seconds, or you can heat like a tortilla on direct heat on the stove.
How to Store
Store any leftovers in an airtight container in the fridge for up to 3 days.
Does Vegan Mushroom Shawarma Freeze Well
No, I really wouldn’t recommend freezing this dish because the mushrooms become soggy.
Easy Vegan Mushroom Shawarma Recipe
- 1 lb. oyster mushrooms
- 1 Tablespoon shawarma spice mix (I use this brand)
- 1/4 cup onion chopped (either white or red)
- 3 whole garlic cloves minced
- 1/2 lemon
- 1 Teaspoon salt
- 3 Tablespoons olive oil divided
- 4 pita bread or lavash or other flat breads
- 4 Tablespoons hummus
- dill pickles to taste
- tomato slices to taste
- shredded carrot to taste
- baby spinach to taste
- tahini to taste
- French fries as a side dish if desired
- Separate the oyster mushroom clusters and place them into a large mixing bowl.
- Season the mushroom with the shawarma spice mixture. Toss to coat the surface of the mushrooms as best as possible. Drizzle the olive oil over the bowl and mix to coat the mushrooms as much as possible. Let them sit while you prepare the toppings.
- Heat some olive oil in a large non-stick pan over medium-high heat. Add the seasoned mushrooms and cook until they have softened, shrunk in size and are a little crispy on the edges.
- Next push the cooked mushrooms to the edge and add the onion and garlic cloves to the hot pan. Sauté until soft. Season with a good pinch of salt then squeeze in some lemon juice. Mix to well combine and cook another few minutes.
- On warm pita bread, or flat bread of choice, spread some hummus then layer on the mushroom shawarma. Top with pickles, tomato, carrot, spinach, a drizzle of tahini sauce.
Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…