Vegan Mushroom Shawarma Recipe with Tahini
Flavored with my homemade shawarma seasoning, and stuffed in pita pockets with tahini sauce and fresh Mediterranean salad, this vegan shawarma with mushrooms and onions is a quick meal you'll be making on repeat! I used portobello mushrooms, which are "meaty" and intensely savory. You can also use oyster mushrooms or other mushrooms of your choice.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 tsp cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper, (more to your liking)
- 1/2 tsp ground cloves, (optional)
- 4 to 5 Portabella mushroom caps, (just over a pound, cleaned and sliced into 1/2-inch thick slices)
- Kosher salt
- Extra virgin olive oil
- 1 large red onion, (halved and thinly sliced)
- Juice of 1/2 large lemon
- 2 to 3 pitas bread, (cut in half to make pita pockets (4 to 6 pita pockets))
- 3 Ingredient Mediterranean salad ()
- Tahini sauce ()
Instructions
- 1
If serving with the tahini sauce and salad, prepare the fixings before you cook the mushrooms.
- 2
Thoroughly clean the portobello mushroom caps, then slice them into ½-inch slices and add to a large mixing bowl. Add the red onion to the bowl. Season generously with kosher salt before drizzling with about 1/4 to 1/3 cup extra virgin olive oil and lemon juice. Toss to coat.
- 3
In a small bowl, mix together the spices to make the shawarma seasoning.
- 4
Heat a little bit of extra virgin olive oil in a cast-iron griddle or large skillet over medium-high heat until shimmering. Add the mushrooms and red onion. Leave the mushrooms alone to sizzle for 2 minutes, undisturbed, then you can begin to toss them around.
- 5
Generously season the mushrooms and onions with the shawarma spice blend (start with half of the spice blend, then add more after you taste the mushrooms). Toss the mushrooms around again, and if needed, drizzle a little more olive oil to finish cooking the mushrooms. The mushrooms and onions should be cooked down and charred well (about 5 to 7 minutes in total).
- 6
To serve, divide the sautéed mushrooms and onions into pita pockets and top with the mushroom shawarma in pita pockets or wraps (it helps to warm up the pitas so you can easily open them to use as pockets). Add tahini sauce and fresh veggies or my 3-Ingredient Mediterranean Salad. Once warmed, cut the pita in half. Spoon a little tahini sauce into the pita pocket. Add vegan shawarma, some salad, and another drizzle of tahini sauce. Once your sandwich is assembled, enjoy immediately.