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Vegan Mushroom Shawarma

A handheld, fully loaded Vegan Mushroom Shawarma served in warm pita bread with creamy sauce, tomatoes, and red onion.
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A recipe for savory, spiced mushroom shawarma that mimics the flavor and texture of traditional meat shawarma, served in a wrap with vegan garlic sauce.

Ingredients

Scale
  • 1.5 lbs Cremini or Portobello mushrooms, sliced thick
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 pieces pita bread (ensure vegan)
  • For Vegan Garlic Sauce: 1 cup raw cashews (soaked 30 minutes, drained), 1/2 cup water, 2 cloves garlic, 1 tablespoon lemon juice, 1/4 teaspoon salt
  • For Serving: Pickled turnips, sliced tomatoes, chopped parsley

Instructions

  1. Prepare the marinade: In a large bowl, whisk together the olive oil, lemon juice, cumin, smoked paprika, coriander, turmeric, garlic powder, cinnamon, pepper, salt, and cayenne.
  2. Add the sliced 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.
  3. Prepare the vegan garlic sauce: Combine the soaked cashews, water, garlic, lemon juice, and salt in a high-speed blender. Blend until completely smooth and creamy. Add a small amount of extra water if needed to reach a thick sauce consistency. Set aside.
  4. Cook the mushrooms: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated mushrooms in a single layer (work in batches if necessary to avoid crowding the pan). Cook for 5 to 7 minutes per side, stirring occasionally, until the mushrooms are deeply browned, slightly crispy at the edges, and have released most of their moisture.
  5. Warm the pita bread according to package directions (oven or stovetop).
  6. Assemble the shawarma: Place a portion of the cooked mushrooms down the center of each warm pita. Top with a generous drizzle of the vegan garlic sauce, pickled turnips, sliced tomatoes, and chopped parsley.
  7. Fold or roll the pita bread and serve immediately.

Notes

  • For a deeper flavor, roast the mushrooms on a baking sheet at 400°F (200°C) for 20 minutes instead of pan-frying.
  • Use a mix of mushroom types for varied texture.
  • If you do not have raw cashews, you can substitute the sauce base with silken tofu or vegan mayonnaise.

Nutrition

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