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Vegan Mushroom Shawarma

A delicious Vegan Mushroom Shawarma wrap filled with shredded mushrooms, cucumber, tomato, red onion, and drizzled with white sauce, served on a plate.
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A recipe for savory vegan shawarma using marinated and cooked mushrooms, served in wraps with classic toppings and sauces.

Ingredients

Scale
  • 1 lb King Oyster mushrooms or a mix of Oyster and Portobello mushrooms
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Pita bread or flatbreads for serving
  • Tahini sauce (for serving)
  • Sliced tomatoes, cucumbers, and red onion (for serving)
  • Pickled turnips or dill pickles (for serving)

Instructions

  1. Prepare the mushrooms: Wipe the mushrooms clean. For King Oyster mushrooms, shred them lengthwise using a fork or slice them thinly against the grain. For other mushrooms, slice them into thin strips.
  2. Make the marinade: In a medium bowl, whisk together the olive oil, lemon juice, soy sauce, smoked paprika, cumin, coriander, turmeric, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  3. Marinate the mushrooms: Add the prepared mushrooms to the marinade. Toss well to coat every piece. Let the mushrooms marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  4. Cook the mushrooms: Heat a large skillet or cast iron pan over medium-high heat. Add the marinated mushrooms in a single layer, avoiding overcrowding the pan. Cook in batches if necessary.
  5. Sear the mushrooms: Cook for 5 to 7 minutes per side, turning occasionally, until the mushrooms are deeply browned, slightly crispy, and have released most of their moisture. This develops the shawarma flavor and texture.
  6. Warm the bread: Lightly warm the pita bread or flatbreads on a dry skillet or in the oven until soft and pliable.
  7. Assemble the shawarma: Place a portion of the cooked mushroom shawarma filling onto each warm flatbread. Top with sliced tomatoes, cucumbers, red onion, and pickles. Drizzle generously with tahini sauce.
  8. Serve immediately by folding or rolling the flatbread.

Notes

  • King Oyster mushrooms provide the best meaty texture for this recipe.
  • For extra flavor, add 1/2 teaspoon of ground cinnamon to the spice blend.
  • If you prefer a creamier sauce, use a vegan garlic sauce instead of tahini.

Nutrition

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