Vegan Mushroom Shawarma
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml
Recipe type: Main Dish
Cuisine: Middle Eastern
Serves: 2
  • Meaty mushrooms:
  • 500gr oyster mushrooms
  • 1-2 Tbsp olive oil
  • 3 Tbsp soy/tamari sauce
  • ½ tsp barbecue spice (alternatively ½ tsp smoked paprika)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • dash of cinnamon (optional)
  • dash of salt & black pepper
  • Vegan tzatziki:
  • 1 cup coconut yogurt
  • 1 cup shredded cucumber, drained (around ¼ cup after draining)
  • 2 garlic cloves, minced
  • 2-3 Tbsp lemon juice
  • 3 Tbsp fresh dill, chopped
  • salt & pepper, to taste
  • Additional:
  • Lebanese bread/pita
  • lettuce/rocket
  • purple cabbage, sliced
  • tomatoes/cucumber, diced
  1. Preheat the oven to 175°C/350°F.
  2. First prepare the mushrooms by pulling them apart into strings (the bigger the strings the chunkier the meat - the mushrooms shrink in size while baking).
  3. Take the strings with your hands (or place them in a kitchen towel) and drain of any excess water.
  4. Place the mushrooms strings into a bowl and add all the spices and oil. Mix together with your hands or a spoon.
  5. Add parchment paper to a baking tin and spread the coated mushrooms on top.
  6. Bake at 175°C/350°F for 20-25 minutes (stirring twice) until golden and crispy.
  7. In the meantime, prepare the tzatziki by mixing all ingredients together.
  8. Once the mushrooms are done, assemble your wraps and enjoy!
Recipe by The Tasty K at