This vegan shawarma using savory mushrooms to create a flavorful wholesome twist on a Middle Eastern classic. A perfect meat-free recipe!
This is a perfect recipe if you want a healthy version of traditional street food. It's easy and so delicious!
This post was originally published on July 19, 2021.
Traditionally, shawarma is slices of meat flavored with a wide array of seasonings, piled up, then cooked rotisserie style. Most of us don't have a rotisserie at home, and some of us like plant based food instead of meat.
In comes this vegan shawarma recipe! It captures many of the flavors of the original version in a meat free and easy process.
In order to make this veggie shawarma, you will need the following ingredients:
How to Make Vegan Shawarma
It's so easy to make this homemade mushroom shawarma! Here's what to do:
- First toss the mushrooms in the shawarma marinade and bake.
- Then load onto warmed pita bread.
- Add toppings and serve!
How to Serve Veggie Shawarma
This recipe tastes amazing folded into warm, soft, pita bread. Load it up with toppings to suit your taste.
Here are some of our favorites:
This vegan shawarma can also be served as a main dish paired with:
- Vegan recipes are often made with portobello mushrooms due to their wonderful taste and meaty texture. The large size makes them easier to work with, but in a pinch you could substitute another mushroom variety.
- You can also use tempeh instead of mushrooms to keep this shawarma vegan.
- Cut the block in half.
- Boil the tempeh halves for 10-15 minutes.
- Remove and cool, then slice it into ¼ inch slices.
- Add some broth to bake it so it doesn’t dry out. (Mushrooms release their own moisture)
- If you don't like spicy food, use less red pepper, or omit completely.
- Adjust the seasonings for your tastes, the flavor combos are easily customized.
Meal Prep and Storage Tips
- You can prepare part of this vegan shawarma recipe ahead of time:
- Mix the shawarma marinade and keep in the fridge.
- Make any homemade sauces like hummus or tzatziki.
- Chop the veggies for the toppings in advance.
- Store leftover veggie shawarma in the refrigerator for up to 3-4 days in an airtight container.
- Reheat in a skillet, the oven, or microwave.
Slices of portobello mushrooms or tempeh act as the base, and they are seasoned with a variety of spices.
Shawarma seasoning can be made from a wide variety of spices. Most recipes include cumin, paprika, cloves, and cinnamon. Other spices often included are turmeric, onion powder, garlic powder, allspice, oregano, or nutmeg.
It can be made from many plant based foods. Some use soy based products, tempeh, seitan, or veggies. Really it comes down to getting the right seasonings and texture!
Vegan Mushroom Recipes
Vegan Shawarma Recipe (with Mushrooms)
- 2 portobello mushrooms , or you can also use 8 ounce package of tempeh
- 3-4 cloves garlic , minced
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- ¾ - 1 teaspoon sea salt
- ½ - ¾ teaspoons cloves , adjust to your preference
- ½ - ½ teaspoons crushed red pepper , use less if you do not like spice
- ¼ - ½ teaspoon cinnamon , adjust to your preference
- Drizzle of olive oil or broth if you don’t use oil
- Preheat oven to 350.
- Mix all the ingredients, except the mushrooms/tempeh in a bowl and mix well.
- If using portobello mushrooms, thinly slice them. Put them in a baking pan.
- If using tempeh, cut tempeh block in half. Bring a pot of water to a boil, place tempeh halves inside and boil for 10-15 minutes. This removed any bitter taste from the tempeh. Remove tempeh, and after it has cooled slice it into ¼ inch slices.
- Add the spice mix to the pan with the mushrooms/tempeh. Using your hands massage the mixture into the mushrooms/tempeh so they are well coated.
- You can allow it to sit while you prep any toppings/sides, but you don’t have to marinate it too long. About 5-10 minutes while you clean up works great too.
- Bake for 35-40 minutes or until golden brown and beginning to crisp at the edges. You may want to mix the slices up part way through.
- Once it is done, warm your pita in the oven for 3-5 minutes to make it more pliable and easy to eat.
- Assemble and serve!
- This is my version of shawarma, there are some flavors in some traditional versions we don’t love so I created it based on the spices we liked.
- If you do not love the cinnamon and clove flavor then I’d suggest using on the lower end. They are required to get a more traditional flavor, but it’s up to you how much you want in. I only like a little of them for a hint of flavor.
- If you use the tempeh, you will need some broth to bake it so it doesn’t dry out. I’d start with ½ cup and add more as it baked if you see it getting dry. A little oil helps too.
- The nutrition facts are for the base recipe only, they will change depending on the toppings you use.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.