Vegan Mushroom Shawarma Recipe with Tahini
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
6 people (up to)
-
Calories
77 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Vegan Mushroom Shawarma Recipe with Tahini
Report
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.
Share:
Ingredients
For the shawarma seasoning:
- 1 ½ teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon Turmeric
- ½ teaspoon cayenne pepper, more to your liking
- ½ teaspoon ground cloves, optional
For the mushrooms:
- 4 to 5 Portabella mushroom caps, just over a pound, cleaned and sliced into ½-inch thick slices
- kosher salt
- extra virgin olive oil
- 1 large red onion, halved and thinly sliced
- Juice of ½ large lemon
To serve:
- 2 to 3 pitas bread, cut in half to make pita pockets (4 to 6 pita pockets)
- 3-Ingredient Mediterranean salad
- Tahini sauce
Add to Shopping List
Instructions
- If serving with the tahini sauce and salad, prepare the fixings before you cook the mushrooms.
- 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.
- In a small bowl, mix together the spices to make the shawarma seasoning.
- 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.
- 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).
- 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.
Notes
- Mushroom options: If you can't find portobello mushrooms, oyster mushrooms are another "meaty" mushroom that will work. Otherwise, any mushrooms you like will work (cooking time may vary).
- Serving ideas: Serve vegan shawarma in pita pockets with tahini sauce and fresh salad (you can also check out this cucumber tomato tahini salad, which combines both ideas). Or, try shawarma salad bowls with your favorite dip and a Middle Eastern salad of your choice (fattoush or balela are great options). For a fun appetizer, layer the charred mushrooms and onions over a bed of creamy homemade hummus.
- Leftovers and storage: Store leftovers in an airtight container in the fridge. It will keep for 3 to 5 days. Reheat in a skillet over medium heat. If it looks dry, you can add a tiny bit of water as it heats up.
- Nutrition information is an estimate for the mushrooms and onions and does not include bread and fixings (each of the fixings recipes will indicate a nutrition estimate as well).
- Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices (like the cumin, sweet paprika, and turmeric used in this recipe).
Nutrition Information
Show Details
Calories
77kcal
(4%)
Carbohydrates
15.4g
(5%)
Protein
3.3g
(7%)
Fat
0.7g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.1g
Trans Fat
0.1g
Sodium
107.8mg
(4%)
Potassium
284.8mg
(8%)
Fiber
1.8g
(7%)
Sugar
2.3g
(5%)
Vitamin A
240.5IU
(5%)
Vitamin C
1.6mg
(2%)
Calcium
29.4mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people (up to)
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 15.4g | 5% |
| Protein | 3.3g | 7% |
| Fat | 0.7g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.1g | 1% |
| Trans Fat | 0.1g | 5% |
| Sodium | 107.8mg | 4% |
| Potassium | 284.8mg | 6% |
| Fiber | 1.8g | 7% |
| Sugar | 2.3g | 5% |
| Vitamin A | 240.5IU | 5% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 29.4mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Cauliflower Shawarma - Spice Roasted Cauliflower with hummus and tahini
Mediterranean
4.7
(18 reviews)
