When you eat a plant-based (or entirely meat-free) diet, you’ll soon come to realize how genuinely versatile some vegetables are, like mushrooms. Having already shared mushroom and lentil meatballs, vegan “birria” style mushroom tacos, and wild mushroom ragu, now it’s the turn of this vegan mushrooms shawarma using mushrooms for a hearty, “meaty,” flavorful meat-free version of a classic shawarma recipe! In the UK, it feels like you’re never far away from a kebab shop serving up abundant portions of Turkish, Mediterranean, or Middle Eastern style doner kebab as “sandwiches” (shawarma wraps) loaded with salad veg and LOTS of garlic sauce, over fries, salad, and more. In Lebanon, the same can be said for shawarma (and falafel stands with hummus, too!). Unfortunately, for those who are looking for a vegetarian shawarma alternative, those are definitely lacking. Luckily, with just a few simple ingredients, and a very simple method, you can make a delicious and nutritious vegan shawarma at home (toppings and all!).
What is Shawarma?
Traditionally, shawarma (also spelled chawarma or showarma) is a Levantine Arab dish made of thin slices and stacked meat in a conical shape that is then spun slowly as it roasts on a vertical rotisserie/spit and is very similar to Turkish doner kebab, Greek gyros, and Mexican tacos al pastor (the latter of which was introduced by Lebanese immigrants!) – but differs in seasonings used and serving options. While traditional shawarma was made with lamb or chicken shawarma, there are now options that include beef, turkey, and even veal. Slices are then made vertically to “shave” the meat off the cone. As this is vegan shawarma, there is obviously no meat. However, there’s also no rotisserie/spit either. Instead, for this healthy mushroom shawarma (aka mushroom kebab), the thinly sliced mushroom is marinated with a Lebanese-style shawarma marinade and then either pan-fried, baked, or air-fried until crisp and cooked through.
Homemade Vegan Mushroom Shawarma
For this Lebanese-style vegetarian shawarma, I’ve combined an oil, yogurt (natural yogurt or dairy-free coconut yogurt), and spice mixture to make a simple and flavorful marinade. For vegan shawarma, simply use a dairy-free yogurt, and you’re good to go! First, allow the mushrooms to marinate for at least an hour. Then, pan-fry, bake, or air fry to perfection. Once cooked, I prepared a classic shawarma wrap (aka sandwich). To make one too, spoon the mixture over a wrap along with all the fillings! Admittedly, it may not be the tidiest of foods to eat. Still, the juicy filling dribbling down your chin is all part of enjoying this flavor-packed shawarma wrap, with a fluffy pita encasing lots of salad veggies, plenty of garlic sauce, and the tender, juicy mushroom shawarma – delicious! However, that’s not the only way to enjoy this veggie shawarma. Keep reading for more tips, ingredients notes, and serving suggestions! And, if you’re looking for more ways to enjoy mushrooms this week, you might enjoy these posts for crispy air-fried mushrooms, how to sauté mushrooms, portobello mushroom burger with sweet potato patty, and even for full English breakfast (vegetarian or vegan versions available!).
The Ingredients
Mushrooms: I used “Chicken of the Woods” mushrooms for this after seeing them in a local market. However, this method will work with oyster and portobello mushrooms too (for the meatiest texture) or even rehydrated dried mushrooms or other wild mushroom blends.
The Shawarma Marinade
Vinegar: you can use vinegar (apple cider vinegar) or lemon juice. Oil: use a neutral cooking oil like olive oil (not extra virgin), avocado oil, etc. Yogurt: if you eat dairy, then use plain natural yogurt. Otherwise, use your favorite dairy-free natural yogurt (like coconut yogurt). Spices: this vegan mushroom shawarma recipe uses a simple combination of salt and pepper, paprika, garlic powder, ginger powder, white pepper, ground cardamom, and bay leaf. Alternatively, you could use some homemade shawarma seasoning or even Lebanese 7 spice.
To Serve – Healthy Shawarma Sandwich
Pita: I used homemade traditional pita bread. Greek pita (or even naan) would also work for a gyros wrap. Fries: technically optional, but I loved eating fries in my shawarma wraps in Lebanon. You could also use batata harra. Vegetables: shredded lettuce, sliced tomatoes, and pickles (I like to use pink pickled onions or pink pickled turnips and regular pickles). Sauce: I love to use garlic sauce. However, this mushroom kebab will also pair well with tzatziki like a veg gyro sandwich.
Optional Add-ins and Recipe Variations
For spice: you can add some chili sauce or harissa sauce or chili powder to the marinade if you want spicy, savory mushroom shawarma. Alternatively, you could add a drizzle of chili sauce directly to the shawarma sandwich. Liquid smoke: regular shawarma has a slightly charred, smoky flavor from how it’s cooked. You can use a few drops of liquid smoke in the marinade to mimic that smokiness. Veggies: this mushroom shawarma pairs wonderfully with other cooked veggies (whether served as part of a shawarma wrap or over rice, etc.), including grilled/roasted peppers or eggplant. Tahini sauce: creamy tahini sauce is more common with beef shawarma than chicken shawarma (which is what this vegan shawarma is replicating). However, it will still pair well. Hummus: once again, creamy hummus is popular with beef. However, feel free to try it with this vegan shawarma recipe if preferred. Alternative yogurt sauce: instead of using toum (Lebanese garlic sauce, which is VERY robust), you could use a subtler yogurt sauce by combining plain yogurt with minced garlic, dried dill and dried mint, and salt (to taste). Optionally, add a squeeze or two of lemon juice. Then, allow it to “rest” for at least 30 minutes for an even better flavor. Other toppings: other popular additions that you may enjoy including sliced olives, sliced radishes, raw red onions, sliced cucumber, and fresh herbs – like mint, cilantro, etc. Jackfruit Shawarma: instead of mushrooms, you could use green jackfruit with this shawarma marinade and bake it, similar to what I did for this BBQ shredded jackfruit. To make chicken shawarma: you can use chicken. Make sure to allow it to marinate for 4-6 hours or overnight (covered in the fridge) then pan-fry until fully cooked.
How to Make Mushroom Shawarma (Vegan Shawarma)
Step 1: Prepare the marinade and mushrooms
First, whisk all the spices together in a small bowl. Then add them to a larger bowl along with the oil, vinegar, yogurt, and spices. Mix well until properly combined. Then set aside. Meanwhile, prepare the mushrooms. Use a clean, damp paper towel to wipe away dirt, then slice the mushrooms into long strips or bite-sized pieces.
Step 2: Marinate the mushrooms
Add the mushrooms to your marinade bowl and toss to thoroughly coat. Then set aside and allow to marinate for at least an hour (up to 4 hours). Meanwhile, prepare the fries (if you intend to use them). I like to bake, or air fry them – check my Guide to Perfect Crispy Baked Fries.
Step 3: Cook the mushroom shawarma
Heat a large skillet with a swirl of oil over medium heat. Once hot, add the mushrooms and sauté until lightly crisp – this can take 7-12 minutes in total. If you prefer it a little more tender, then feel free to cook for slightly less time. Alternatively, you can bake or even air fry the mushroom shawarma. To do so: Bake: Spread across a parchment-lined tray and bake in a pre-heated oven at 425ºF/220ºC for between 15-20 minutes. Air Fry: Spread in a single layer in the air fryer at 400ºF/200ºC for 10-15 minutes. You can also warm the bread in a stack in tin foil. Warm it in the oven until they’re ready to serve. The aim is for warm and pliable, not crispy, so don’t omit the tinfoil!. Alternatively, you could warm them in the microwave for a short period.
Step 4: Assemble the vegan mushroom shawarma
To assemble the veg shawarma wrap, first spread some garlic sauce over the bread (or wait to drizzle it over the top of the ingredients). Then place some of the mushroom shawarma, lettuce, tomatoes the two types of pickles, and the fries. Then, wrap the veg shawarma wrap and enjoy!
How to Store
Make ahead: you can freeze the mushrooms and marinade in a Ziplock bag (I use reusable silicone bags) for up to two months. There’s no need to marinate them first. Just combine all the ingredients and freeze. When thawing in the fridge, the mushrooms will naturally marinate. You can also prepare the garlic sauce and pita flatbreads several days in advance. Store: once prepared, the full shawarma sandwich/wrap should be eaten within a day before the bread becomes too soggy (store, wrapped in foil in the fridge). However, the mushroom shawarma can be stored in an airtight container in the refrigerator for 3-4 days. Reheat: To reheat the veggie shawarma, simply zap in the microwave for 40 seconds (or so) until fully warm.
How to Serve Veg Shawarma
While it may be traditional to enjoy this Lebanese-style vegan shawarma as part of a pita wrap, there are several other ways you can use the mushroom kebab, including:
Use in other “bread” dishes like regular sandwiches – optionally with a spread of hummus, Ajvar (eggplant red pepper dip), muhammara (red pepper walnut dip), or baba ghanoush. Use the vegan mushroom shawarma as a pizza topping – for example, with this Neapolitan pizza or even cauliflower pizza, butternut squash pizza, or sweet potato pizza. Add to pasta dishes such as chilled pasta salads or warmer dishes like mac n’ cheese (as we also do with this BBQ shredded jackfruit). Add to salads and salad bowl (or grain bowls) – it even pairs well with salads like this Middle Eastern chickpea salad (Balela). Serve beside grains like a pilaf, brown rice, quinoa, or a dish like maqluba.
You can also serve the veg shawarma as part of a Middle Eastern mezze platter alongside other small dishes like authentic falafel, the best hummus recipe, Fattoush salad, fatteh, tabbouleh salad, stuffed grape leaves, and more!
Recipe Notes and Top Tips
Marinate to perfection: while you can cook the mushrooms after just an hour of marinating, they’ll taste even better when left longer. I recommend up to four hours, though they may work well overnight. The bread is versatile: I’ve made shawarma wraps with classic pita pockets, Greek pita (thicker and fluffier), or naan (similar to Greek pita), all with excellent results. So feel free to use what you have. Prepare a shawarma platter: if you’re serving to multiple guests, you can prepare a platter of all the topping options alongside a plate of pita bread and allow guests to create their own wraps (prepare for things to get a little messy – but it’’s all part of the fun!). Then, serve up with a BIG side of fries, and you have yourself a truly crowd-pleasing meal!
More Ways to Enjoy Mushrooms
Cream of mushroom soup Creamy mushroom toast Healing mushroom coffee How to dry mushrooms Vegan mushroom pasta sauce Vegan mushroom dumplings
If you try this vegan shawarma recipe (aka mushroom shawarma), I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
