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Vegan Mushroom Shawarma

Close-up of a loaded pita bread filled with Vegan Mushroom Shawarma, tahini sauce, red onion, and tomato.
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A recipe for savory, richly spiced vegan shawarma using mushrooms as the main ingredient, served with a homemade tahini garlic sauce.

Ingredients

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  • 1 lb King Oyster or Cremini mushrooms, thinly sliced
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • For Tahini Sauce: 1/2 cup tahini paste
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 3-5 tablespoons cold water
  • Salt to taste
  • For Serving: Pita bread, chopped tomatoes, sliced red onion, fresh parsley

Instructions

  1. Prepare the mushrooms: Wipe the mushrooms clean. If using King Oyster mushrooms, slice them thinly against the grain to resemble meat strips. If using Cremini, slice them thinly.
  2. Make the marinade: In a bowl, whisk together the soy sauce, olive oil, lemon juice, smoked paprika, cumin, coriander, turmeric, garlic powder, black pepper, and cayenne pepper.
  3. Marinate the mushrooms: Add the sliced mushrooms to the marinade. Toss to coat completely. Let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  4. Cook the mushrooms: Heat a large skillet over medium-high heat. Add the marinated mushrooms in a single layer (work in batches if necessary to avoid crowding). Cook for 5 to 7 minutes, turning occasionally, until the liquid evaporates and the mushrooms develop dark, slightly crispy edges.
  5. Prepare the tahini sauce: In a small bowl, whisk together the tahini paste, lemon juice, and minced garlic. The mixture will seize up and become thick.
  6. Thin the sauce: Slowly whisk in the cold water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency similar to thin yogurt. Season with salt.
  7. Assemble the shawarma: Warm the pita bread. Fill each pita with a generous portion of the cooked mushroom shawarma. Top with chopped tomatoes, red onion, fresh parsley, and drizzle heavily with the tahini garlic sauce.

Notes

  • For extra smoky flavor, add 1/4 teaspoon of liquid smoke to the marinade.
  • Use a mix of mushroom types for varied texture.
  • Slice the mushrooms thinly to help them absorb the marinade and crisp up during cooking.

Nutrition

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