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Vegan Mushroom Shawarma Recipe with Tahini

Name: Vegan Mushroom Shawarma Recipe with Tahini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 ½ teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon turmeric; ½ teaspoon cayenne pepper, (more to your liking); ½ teaspoon ground cloves, (optional); 4 to 5 Portabella mushroom caps, (just over a pound, cleaned and sliced into ½-inch thick slices); Kosher salt; Extra virgin olive oil; 1 large red onion, (halved and thinly sliced); Juice of ½ large lemon; 2 to 3 pitas bread, (cut in half to make pita pockets, 4 to 6 pita pockets); 3-Ingredient Mediterranean salad (); Tahini sauce ()

6 servings

portions

10 minutes

temps actif

15 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 ½ teaspoon cumin

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon turmeric

½ teaspoon cayenne pepper, (more to your liking)

½ teaspoon ground cloves, (optional)

4 to 5 Portabella mushroom caps, (just over a pound, cleaned and sliced into ½-inch thick slices)

Kosher salt

Extra virgin olive oil

1 large red onion, (halved and thinly sliced)

Juice of ½ large lemon

2 to 3 pitas bread, (cut in half to make pita pockets, 4 to 6 pita pockets)

3-Ingredient Mediterranean salad ()

Tahini sauce ()

Instructions

If serving with the tahini sauce and salad, prepare the fixings before you cook the mushrooms.

Thoroughly clean the portobello mushroom caps, then slice them into ½-inch slices and add to a large mixing bowl. Add the red onion to the bowl. Season generously with kosher salt before drizzling with about 1/4 to 1/3 cup extra virgin olive oil and lemon juice. Toss to coat.

In a small bowl, mix together the spices to make the shawarma seasoning.

Heat a little bit of extra virgin olive oil in a cast-iron griddle or large skillet over medium-high heat until shimmering. Add the mushrooms and red onion. Leave the mushrooms alone to sizzle for 2 minutes, undisturbed, then you can begin to toss them around.

Generously season the mushrooms and onions with the shawarma spice blend (start with half of the spice blend, then add more after you taste the mushrooms). Toss the mushrooms around again, and if needed, drizzle a little more olive oil to finish cooking the mushrooms. The mushrooms and onions should be cooked down and charred well (about 5 to 7 minutes in total).

To serve, divide the sautéed mushrooms and onions into pita pockets and top with the mushroom shawarma in pita pockets or wraps (it helps to warm up the pitas so you can easily open them to use as pockets). Add tahini sauce and fresh veggies or my 3-Ingredient Mediterranean Salad. Once warmed, cut the pita in half. Spoon a little tahini sauce into the pita pocket. Add vegan shawarma, some salad, and another drizzle of tahini sauce. Once your sandwich is assembled, enjoy immediately.

Nutrition

Taille de Portion

Calories

77 kcal

Lipides Totaux

0.7 g

Lipides Saturés

0.1 g

Lipides Insaturés

0.3 g

Acides Gras Trans

0.1 g

Cholestérol

Sodium

107.8 mg

Glucides Totaux

15.4 g

Fibres Diététiques

1.8 g

Sucres Totaux

2.3 g

Protéines

3.3 g