Vegan Mushroom Shawarma
My Vegan Mushroom Shawarma is packed with savory flavor and plant-based protein, thanks to portobello mushrooms, garlic, and warm spices. It’s one of my favorite easy meals to prep in under an hour. I love serving it in warm pita with fresh toppings for a delicious Mediterranean dinner.
Servings: 4
Calories: 22kcal
Ingredients
- 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
To serve
- Pita bread , gluten-free if needed
- Vegan Tzatziki
- Pickles
- Tomatoes
- Lettuce
- Red onion
Instructions
- 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!
Notes
- My #1 Secret Tip for making this vegan mushroom shawarma is to spread the mushrooms out in a single layer on the pan. The first time I made it, I crowded them too much and they ended up steaming instead of roasting (soggy mess, oh no!). Ever since I started giving them space, they cook up tender with those perfect golden edges.
- Slice the mushrooms evenly: I always slice my portobellos into similar sizes so they cook at the same rate and don’t dry out.
- Massage the marinade in well: I take a minute to really work the marinade into the mushrooms so the flavor soaks in before baking.
- Watch the oven near the end: Around the 35-minute mark, I keep an eye on them so they get lightly crisp without burning.
- Warm the pita just before serving: A few minutes in the oven makes the pita soft and perfect for wrapping. I never skip this step!
Nutrition
Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 400mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg