Easy Vegan Mushroom Shawarma Recipe

5 from 1 vote

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!

Prep Time5

Cook Time25

Course: Main Course

Cuisine: fusion, international

Servings: servings

Calories: 326kcal

Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

1 lb. oyster mushrooms
1 Tablespoon shawarma spice mix (I use this brand)
¼ cup onion chopped (either white or red)
3 whole garlic cloves minced
½ lemon
1 Teaspoon salt
3 Tablespoons olive oil divided
4 pita bread or lavash or other flat breads

Topping Ingredients

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

Instructions

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.

Notes

(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.)

Please notice that the toppings will effect the final nutritional amounts.

Nutrition