Print

Vegan Mushroom Shawarma with Tahini Garlic Sauce

Close-up of Vegan Mushroom Shawarma served open-faced on a piece of pita bread, drizzled with white sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for savory, spiced vegan shawarma using thinly sliced mushrooms as the main ingredient, served with a creamy homemade tahini garlic sauce.

Ingredients

Scale
  • 1 lb Cremini or Portobello mushrooms, thinly sliced
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • For the Sauce: 1/2 cup tahini
  • 1/4 cup water (or more to thin)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • For Serving: Pita bread, chopped tomatoes, sliced onions, fresh parsley

Instructions

  1. Prepare the mushroom marinade by whisking together the soy sauce, olive oil, lemon juice, smoked paprika, cumin, coriander, turmeric, garlic powder, and cayenne pepper in a bowl.
  2. Add the thinly sliced mushrooms to the marinade, toss to coat completely, and let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  3. While the mushrooms marinate, prepare the tahini garlic sauce. Whisk the tahini, water, minced garlic, lemon juice, and salt together until smooth. Add more water, one teaspoon at a time, until you reach a pourable consistency.
  4. Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated mushrooms in a single layer, working in batches if necessary to avoid crowding the pan.
  5. Cook the mushrooms for 5 to 7 minutes per side, stirring occasionally, until they release their moisture, brown deeply, and develop slightly crispy edges. Season with salt and pepper after cooking.
  6. Warm the pita bread according to package directions.
  7. Assemble the shawarma by filling the pita bread with the cooked mushroom mixture, chopped tomatoes, sliced onions, fresh parsley, and a generous drizzle of the tahini garlic sauce.

Notes

  • For a deeper smoky flavor, add 1/4 teaspoon of liquid smoke to the marinade.
  • Slice the mushrooms against the grain for the best texture that mimics shredded meat.
  • If you prefer a baked version, spread the mushrooms on a baking sheet lined with parchment paper and bake at 400 degrees Fahrenheit for 20 minutes, flipping halfway.

Nutrition

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