Vegan Mushroom Shawarma Recipe with Tahini
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Servings
6 people (up to)
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Calories
77 kcal
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Course
Main Course
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Cuisine
Mediterranean
Vegan Mushroom Shawarma Recipe with Tahini
Description
The Vegan Mushroom Shawarma recipe highlights thickly sliced portabella mushrooms and red onions tossed with kosher salt, olive oil, lemon juice, and a robust shawarma spice mix including cumin, garlic powder, paprika, turmeric, cayenne, and optionally ground cloves. The seasoned vegetables are cooked over medium-high heat until softened and starting to char, infusing them with smoky flavors. Cooking involves an initial undisturbed sizzle to develop caramelization before tossing.
The mushrooms provide a substantial texture that pairs well with the warm, earthy spices and bright acidity from lemon. Red onions add sweetness and softness. The dish is traditionally served in pita bread pockets along with tahini sauce and a fresh Mediterranean salad, creating a balanced meal with creamy, tangy, and crunchy elements.
For variety, other mushroom types like oyster mushrooms can be used, though cooking times may differ. Leftovers store well in the refrigerator and reheat gently with a splash of water to maintain moisture. This recipe captures well the layered spice profile of shawarma without animal products.
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 just over a pound, cleaned and sliced into ½-inch thick slices, caps
- kosher salt
- extra virgin olive oil
- 1 red onion halved and thinly sliced, large
- lemon juice of ½ large lemon
To serve:
- 2 to 3 pita bread cut in half to make pita pockets (4 to 6 pita pockets
- 3-Ingredient Mediterranean salad
- tahini sauce
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
- If portabella mushrooms are unavailable, oyster mushrooms or other preferred varieties can substitute; adjust cooking time accordingly.
- Serve in pita pockets with tahini sauce and a Mediterranean salad such as cucumber-tomato tahini, fattoush, or balela for a complete meal.
- Alternatively, use the mushroom shawarma as a topping over creamy hummus for an appetizer.
- Store leftovers in an airtight container refrigerated for 3 to 5 days and reheat gently in a skillet with a bit of water if needed.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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