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Vegan Mushroom Shawarma with Tahini Garlic Sauce

Close-up of a delicious Vegan Mushroom Shawarma piled high on pita bread with sauce and vegetables.
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A recipe for savory, spiced vegan shawarma using mushrooms as the main ingredient, served with a creamy homemade tahini garlic sauce.

Ingredients

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  • 1 lb King Oyster or Cremini mushrooms, thinly sliced
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon liquid smoke (optional)
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 3-5 tablespoons cold water (for thinning)
  • Pinch of salt
  • Pita bread, for serving
  • Toppings: chopped parsley, sliced tomato, thinly sliced red onion

Instructions

  1. Prepare the mushrooms: Wipe the mushrooms clean. Slice them thinly against the grain to mimic the texture of shaved meat. If using King Oyster mushrooms, shred them slightly after slicing for better texture.
  2. Make the marinade: In a medium bowl, whisk together the soy sauce, olive oil, smoked paprika, cumin, coriander, turmeric, black pepper, cayenne pepper (if using), and liquid smoke (if using).
  3. Marinate the mushrooms: Add the sliced mushrooms to the marinade. Toss well to coat every piece. Let them marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  4. Prepare the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and salt. Slowly add the cold water, one tablespoon at a time, whisking constantly until the sauce reaches a smooth, pourable consistency. Set aside.
  5. Cook the shawarma: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated mushrooms in a single layer (cook in batches if necessary to avoid crowding the pan). Cook for 5-7 minutes per side, allowing the edges to brown and crisp up slightly. Stir occasionally.
  6. Assemble the shawarma: Warm your pita bread. Fill each pita with a generous portion of the cooked mushroom shawarma. Top with fresh parsley, tomato slices, and red onion. Drizzle heavily with the tahini garlic sauce.

Notes

  • For a crispier texture, you can bake the marinated mushrooms at 400°F (200°C) on a wire rack set over a baking sheet for 15-20 minutes, flipping halfway through.
  • If you do not have liquid smoke, a splash of balsamic vinegar in the marinade adds depth.
  • Adjust the amount of water in the tahini sauce until you achieve your preferred thickness.

Nutrition

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