Mushroom Shawarma Recipe
This vegan Mushroom Shawarma is a bold and flavorful twist on the classic Middle Eastern street food. Made with juicy oyster mushrooms marinated in a savory shawarma spice blend, then roasted to perfection, it's served with a creamy yogurt-tahini sauce and wrapped in warm flatbread. Perfect for a plant-based weeknight dinner or a weekend treat!
Equipment
- Large baking tray
- Mixing bowls
- Whisk
- Oven
- Pan (optional for finishing)
Ingredients
Oyster Mushrooms:
- 900 g oyster mushrooms
- 8 tbsp olive oil
- 6 tsp shawarma seasoning (homemade or store-bought)
- 4 tbsp tomato paste
- 4 tbsp soy sauce
Yogurt-Tahini Sauce:
- 1 cup vegan yogurt
- 2 tbsp tahini
- Juice of 1 lemon (adjust to taste)
- Salt and pepper (to taste)
Wrap & Toppings (pick your favorites):
- Arabic flatbread (or any soft wraps)
- Sliced onions
- Chopped tomatoes
- Pickles
- Fries
- Extra sauce (if desired)
Instructions
- Preheat the Oven- Preheat your oven to 400°F (200°C).
- Marinate the Mushrooms- Place the oyster mushrooms on a large baking tray.- Drizzle with olive oil, and add shawarma seasoning, tomato paste, and soy sauce.- Toss everything together until the mushrooms are well coated.
- Roast the Mushrooms- Roast for 50-60 minutes, or until the mushrooms develop some char around the edges.- Keep an eye on them near the end to avoid burning.
- Make the Yogurt-Tahini Sauce- In a bowl, whisk together the vegan yogurt, tahini, and lemon juice.- Season with salt and pepper. Taste and adjust the lemon if you want more tang.
- Slice and Assemble- Remove the mushrooms from the oven and slice them into strips.- (Optional) Warm each flatbread briefly to make wrapping easier.- Spread a generous spoonful of the yogurt-tahini sauce on each flatbread.- Arrange the sliced mushrooms, onions, tomatoes, pickles, and fries (or other toppings) on top.- Drizzle extra sauce if you like.
- Wrap and Serve- Roll up the flatbread tightly, folding in the sides to keep the fillings in place.- Serve while everything is still warm.
- Finish on the Pan- For an extra layer of flavor and crispness, brush the outside of each wrap with a mix of 1 tablespoon olive oil and 1 tablespoon tomato paste, then toast it in a hot pan for 1–2 minutes on each side until lightly golden.
Nutrition
Calories: 427kcalCarbohydrates: 22gProtein: 13gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 8mgSodium: 1204mgPotassium: 1275mgFiber: 6gSugar: 8gVitamin A: 418IUVitamin C: 4mgCalcium: 101mgIron: 4mg