Vegan Shawarma Recipe (with Mushrooms)
Serves 4
15 mins prep
35 mins cook
50 mins total
This vegan shawarma using savory mushrooms to create a flavorful wholesome twist on a Middle Eastern classic. A perfect meat-free recipe!
To serve
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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!
