Description
Bold, spiced, and totally plant-powered—this vegan shawarma swaps meat for mushrooms, layered with classic seasonings and Middle Eastern toppings. Served in warm pita with garlic sauce, pickles, and fries, it’s the ultimate comfort wrap—vegan style.
Ingredients
Shawarma Seasoning:
1 tbsp allspice
1 tbsp cumin
1 tbsp sumac
1 tbsp ground coriander
1 tbsp turmeric
½ tbsp cracked black pepper
1 tsp salt (or to taste)
Mushroom Shawarma:
4 cups mushrooms, sliced
3 tbsp avocado oil (or olive oil)
3 garlic cloves, crushed
3 tbsp fresh cilantro, chopped
Trimmings & Sauces:
5 pita breads
1½ medium tomatoes, thinly sliced
1 medium white onion, thinly sliced
⅓ head iceberg lettuce, shredded
5 servings fries (1 medium potato per person)
Middle Eastern pickles
Toum (garlic sauce)
Shawarma sauce (optional)
Juice of ½ small lemon (optional)
Instructions
Make the Seasoning: Mix all shawarma spices in a small bowl.
Cook the Mushrooms: In a large skillet, heat oil over medium. Add garlic and mushrooms, sauté 6–8 mins until soft. Stir in shawarma seasoning and cook 2–3 mins more. Add fresh cilantro and toss.
Prepare Fries: Air fry or roast potato strips until golden and crisp.
Warm the Pita: Heat pita bread briefly in a pan or oven.
Assemble the Shawarma: Layer lettuce, seasoned mushrooms, tomato, onion, fries, and pickles into pita. Drizzle with toum, shawarma sauce, and lemon juice if using.
Serve: Wrap it up and enjoy warm.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
Nutrition
- Calories: ~400–450
- Fat: 14g
- Carbohydrates: 50g
- Protein: 10g