Vegan Shawarma with Baharat Roasted Oyster Mushrooms
User Reviews
5
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Prep Time
12 mins
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Cook Time
30 mins
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Total Time
42 mins
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Servings
4
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Calories
465 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Vegan Shawarma with Baharat Roasted Oyster Mushrooms
Description
The Vegan Shawarma with Baharat Roasted Oyster Mushrooms begins by roasting thin strips of extra-firm tofu and oyster mushrooms tossed with olive oil, baharat spice mix, and minced red onion or shallots. Roasting develops a light golden crust and intensifies the spices. A complex shawarma sauce made with olive oil, garlic, smoked paprika, oregano, onion powder, coriander, cumin seeds, cardamom, cinnamon, turmeric, lemon juice, tomato paste, and salt is cooked in a skillet.
After the sauce is fragrant, the roasted mushrooms and tofu are added to the pan to sauté briefly, allowing the spices to coat evenly. The filling is served warm in pita or flatbread with hummus, tahini, sliced red onions, and pickled cucumbers or olives. The combination balances smoky, tangy, and earthy flavors for a satisfying vegan shawarma experience.
Avoid overcooking the filling to maintain juiciness and tenderness. For a fully assembled sandwich, grilling the pita adds a pleasant char and crispness. Layers of fresh vegetables and sauces contribute texture and brightness, completing the hearty sandwich.
Ingredients
To roast:
- 7 oz. tofu extra firm, ½ block, cut thin by hand or with a mandolin
- 200 grams oyster mushroom sliced
- 3 tablespoons olive oil
- 1 teaspoon baharat spice mix
- ¼ cup red onion or shallots, minced
To finish the shawarma filling:
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon cumin seeds toasted
- ½ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon Turmeric ground
- ¼ cup water
- 2 tablespoons lemon juice
- 2 teaspoons tomato paste
- ½ teaspoon salt
To serve:
- 4 pita of your choice
- 4 flatbread of your choice
- ½ cup hummus
- ⅓ cup tahini sauce
- red onion thinly sliced
- pickled cucumber pickled vegetables, and olives to taste, chopped
Instructions
- Cut the tofu into very thin strips either by hand or using a mandolin. Cut the oyster mushrooms into bite-sized pieces and mix them in a bowl with the tofu strips, olive oil, baharat, and minced onion or shallots.
- Spread the contents of the bowl onto a baking pan lined with parchment paper and roast at 400 degrees for 20 minutes until lightly golden brown.
- Heat 3 tablespoons of olive oil in a large skillet or dutch oven over high heat.
- In a small bowl, mix the shawarma spice blend: paprika, oregano, onion powder, coriander, cumin, cardamom, cinnamon, and turmeric.
- After 60 seconds when the oil is hot, add the minced garlic and then the spice mixture. Allow it to cook for 60 seconds until fragrant and bubbling.
- Add the water, lemon juice and tomato paste
- Stir in the roasted mushrooms and tofu. Lower the flame so that they are sauteing in the skillet over medium heat. After a minute or two when the shawarma sauce is fully distributed amongst the mushrooms and tofu, turn off the flame under the pan.
- To make the sandwiches: Heat a pita for 30-45 seconds on each side directly over an open flame on the stovetop using tongs. You want to heat it and get a few char marks on both sides.
- Spread 2-3 tablespoons of hummus in the center of the pita, add ¼ cup of mixed diced cucumbers, tomatoes, and thinly sliced onion, and add chopped pickled vegetables, pickles, and/or olives to taste.
- Using tongs or a slotted spoon, add a generous handful of shawarma to the pita.
- Top according to your taste with harissa and tahini sauce or vegan tzatziki. You can make the shawarma inside the pita by slicing it open or place the filling ingredients on top of the grilled pita to make it more like a taco than a pocket.
Notes
- Do not overcook the shawarma filling to keep it juicy and tender.
- Grill the pita briefly to add a charred flavor before assembling the sandwich.
- Layer hummus, pickled cucumbers, tomatoes, and onions carefully for balanced flavors.
- Finish sandwiches with harissa and tahini sauces for added taste complexity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 14g | 28% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Sodium | 745mg | 31% |
| Potassium | 425mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 329IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 139mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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