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.
Roxy & Ben
Mushroom Shawarma 🔥Posted by So Vegan on Monday, 16 August 2021
- 1/2 tbsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tbsp smoked paprika
- 1/2 tsp onion powder
- salt + pepper
- 2 sprigs of fresh thyme, leaves picked
- olive oil
- 4 portobello mushrooms
- 4 flatbreads
- 150 g (5.3 oz) vegan yoghurt
- 1 garlic clove, peeled + diced
- 1 gem lettuce, thinly sliced
- 200 g (7 oz) cherry tomatoes, quartered
- 100 g (3.5 oz) pickled red cabbage
- 1 small handful of fresh mint, leaves picked
- hot sauce, for serving
- Add the cumin, cinnamon, smoked paprika, onion powder, large pinches of salt and pepper, thyme leaves and 3 tbsp of olive oil to a bowl. Stir to combine.
- Brush the sauce all over the portobello mushrooms. Heat a splash of olive oil in a pan on a medium heat, then add the mushrooms and fry for 4-6 minutes on each side or until slightly charred. Brush any leftover marinade over the mushrooms while they cook. Tip: push down on the mushrooms using a fish slice while they cook to extract more moisture and improve the texture.
- Warm the flatbreads for a minute or two in the oven and slice the mushrooms. Next combine the garlic and yoghurt in a small bowl, then spoon the garlic yoghurt inside the flatbreads and top with the lettuce, fried mushroom, cherry tomatoes, pickled red cabbage and a few fresh mint leaves. Finally, drizzle over some hot sauce and eat!
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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!
Hey Helayna. Yes absolutely. You can replace the toppings with whichever sauces you like!
Oh My Goodness, I wasn’t so sure about this but it was delicious! The only one who didn’t like it in the family as the 11 year old who is already stubborn and picky and just didn’t like the heat of it. Even my picky 13 year old ate it after helping to cut everything up and cooked it. I was speechless after I saw her empty plate! I used some Naan bread that I had frozen in the freezer and warmed it up before filling with toppings. Excited to try more of the meals from your page! Thank you!
I made these last night. They were delicious. My husband even said so. I want your cookbook.
We tried this tonight. Delicious but I used cheap pittas which spoiled it a bit. I’ll make these again and may my own flatbreads! Great taste on the mushrooms though.
My sister told me about this recipe, she said “it is so delicious! you have to try it!” So, I bought the ingredients and will try it this coming week.
Hope you enjoy Micaela!