Mushroom Shawarma

Mushroom Shawarma

We absolutely love street food. There’s just something satisfying about eating with your hands, whether it’s a burrito, pizza or an indulgently sweet dessert.

This vegan mushroom shawarma takes us back to our travels around the world, sampling delicious food from stalls and sellers on the roadside.

Shawarma is technically the name given to grilled meat kebabs, commonly found in Middle Eastern countries, so this isn’t exactly a traditional recipe.

But portobello mushrooms are a great meat substitute, and we found that frying helps contain as much flavour as possible.

You can serve this in any wrap you like. We sometimes serve this in a pitta bread.

Thanks!

Roxy & Ben

Mushroom Shawarma

Print Recipe
Mushroom Shawarma
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Instructions
  1. Transfer the cabbage, lemon juice, apple cider vinegar and a pinch of salt to a small bowl. Mix all the ingredients using your hands, then set the bowl to one side so the cabbage marinates in the dressing.
  2. Meanwhile, add a little olive oil to a large frying pan on a medium heat. Once hot, add the mushroom and onion and fry for 10 minutes, stirring occasionally.
  3. Stir in the cumin powder, ground cinnamon, smoked paprika and dry thyme to the frying pan, and fry for a minute.
  4. Then add the soy sauce, chilli & garlic sauce, apple cider vinegar and agave syrup to the frying pan. Stir to combine, then turn down the heat and fry for a further 10 minutes, stirring occasionally.
  5. Meanwhile prepare the garlic and yoghurt sauce by combining soya yoghurt with the minced garlic.
  6. To build the shawarmas, lay a couple of handfuls of chopped romaine lettuce leaves in the middle of each flat bread, then add a handful of red cabbage, followed by half of the mushroom mixture on each flatbread. Top with slices of tomato, a drizzle of garlic yoghurt and a sprinkling of coriander. Add chilli sauce if desired.
  7. Roll the flatbreads to make a wrap and serve.

3 comments

  1. Hi there,

    Could you please tell me what is the chili &garlic sauce? How to make it or where to get it?
    Thank you

    1. Roxy, So Vegan

      Hey Gulfira. You can find chilli and garlic sauce at most supermarkets, as well as Asian supermarkets. It’s a thick sauce, which is sweet and spicy, and is commonly used in stir frys (but also goes really well in this recipe!). Hope that helps!

  2. Hey there,

    This looks amazing! I will try it tomorrow! Can we replace the chilli and garlic sauce with sriracha sauce and minced garlic?

    Thanks!

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