Vegan shawarma isn’t something you usually but can be delicious. Roasted mushroom combined with shawarma spice is the ace combo. It’s hearty with a bright and bitter harmony. We’re making our shawarma spice for this one too. Just a few ingredients with sumac and coffee at the front, place this vegan shawarma on top of hummus with radicchio for a winter-inspired meal. Toss this in a pita for a classic vegan shawarma wrap.
Shawarma spice blend
The idea for this spice blend was not to overdo it. Some blends have a ton of spices. Keeping just a handful of spices in the blend helps each one pop. Using coffee was one of the main ideas here. It has a dark chocolatiness that works well with the mushrooms. The tart sumac balances the blend. The cardamom, cinnamon, and build that classic shawarma flavor. I really like cardamom so I add a decent amount to the blend. If you’re missing any of the spices dont let that stop you from making the mushroom shawarma. I’ve made different blends in a pinch with many spices. Here are a few great shawarma spice alternatives.
- star anise
- clove
- black pepper
- coriander
- nutmeg
I love keeping this spice blend in the cupboard. Its works in so many applications. Shawarma roasted veggies are great. Tossing it in soups and salads is tasty too, but one of my favorites is drink. Spicing up cocktails is awesome. Add it to a shaker tin or make syrup out of it. A fun one is a shawarma hot chocolate too. I’ve got a recipe for a quick and easy hot chocolate here in the blog. Adding a bit of this spice will be easy as pie.
Vegan shawarma
Growing up, chicken shawarma was my love. Easy to come by and convenient as a wrap. However, vegan or vegetarian shawarma isn’t something frequently seen. Typically it’s lamb or chicken, but mushrooms are a great vessel here. They still have a meaty texture and a distinct flavor. Most mushrooms will pair great with the shawarma spice blend. I used oyster here but a few others may work too. Here are a few I think would be great
- maitake
- king oyster
- black trumpets
- portabella
Of course, it’s not the same as meaty shawarma but has a spark of its own though. This recipe is for the folks who want that shawarma flavor without the animal notes. Using different flavors will add some fun flavors too. each one has its distinctness.
Vegan shawarma ideas
The mushroom shawarma here is great for a single meal or for sharing with friends. It’s pretty easy to size up the recipe. Perfect on a family-style table with a serving spoon. Make sure you have enough pita to go around. Fresh sourdough works here too. Turning this recipe into a wrap is just as easy. Again, just make sure you have some pita laying around. This recipe isn’t the most traditional in its serving. If you want the classic pickles and lettuce go for it. The spice blend and roasting of the mushrooms are a base for creativity.
This recipe was loosely inspired by winter. Chicories are in season. The spice blend also has a down-to-earth bitterness balanced with the sumac and cardamom. Use this recipe next time the shawarma craving hits your pallet. Having the shawarma spice blend in the cupboard is perfect. follow this recipe or throw your twists on it. Enjoy your vegan shawarma adventures, and thanks for stopping by my little corner of the internet.
Vegan Shwarma with mushrooms
Ingredients
Spice blend
- 1 & ¼ tsp (4g) Whole Allspice
- 2 tsp (6g) Cardamom seeds
- 1 tsp (4g) groundCinnamon
- 1 tsp (4g) ground Sumac
- 2 & ¼ tsp (6g) Coffee beans
Mushroom Shwarma
- 1LB Oyster Mushroom
- 3 (18g) Large Garlic cloves
- 3/4C (80g) Olive oil
- 4 tsp (24g) Soy sauce
- 7 to 10 mint leafs
- garnish sumac
- garnish olive oil
Instructions
Mushroom Shawarma
- Preheat your oven to 400F and get a wide pan on medium high heat.
- Trim the tough stalks from the mushrooms, but leave enough that they still stay connected.
- Peel the garlic and give it a rough chop
- Add the mushrooms, shwarma spice, olive oil, and garlic to a bowl. Massage the mushrooms until they are evenly coated. Marinated for at least 10 minutes.
- Add the mushrooms to the pan. Place another large pan on top and sear for 1 to 2 minutes. Once the mushrooms have a crust from searing, flip and repeat. After both sides are seared place in the oven for 10 to 15 minutes. When tender, remove from the oven.
- Cut the radicchio into quarters and remove the core. Remove the leaves for serving. Cut any large pieces into bite sizes.
- Spread the hummus evenly onto a serving plate. Add the radicchio, then shwarma mushrooms and mint. Finish with a drizzle of olive oil, and dusting of sumac
Spice Blend
- Add all the ingredients to a spice grinder and blend until fine. A pestle and mortar also work here.
