Vegan Shawarma
Juicy marinated Portobello mushrooms, roasted until tender and wrapped in warm pita with fresh veggies, creamy hummus and a tangy white sauce. This vegan shawarma is loaded with flavor and ready in about 40 minutes.
Ingredients
- 5 Portobello mushrooms
For the marinade:
- 5 Tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp cumin powder
- ½ tsp onion powder
- ½ tsp ground coriander
- ½ tsp black pepper
- ½ tsp garlic powder
For the sauce:
- ½ cup vegan yogurt
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp sea salt
- white pepper to taste
For the wraps:
- 4 pita wraps
- 2 tomatoes sliced
- ½ cucumber sliced
- lettuce chopped
- 1 cup hummus
- 2 Tbsp parsley or cilantro, chopped
- 4 tsp za'atar
Instructions
- Preheat the oven to 200°C/400°F.
- Line a baking tray with baking paper.
- In a large bowl, mix all the marinade ingredients. Dip the mushrooms in the marinade and turn each piece to coat them evenly.
- Spread the mushrooms on the baking tray in a single layer and bake for about 20 minutes.
- Take the mushrooms out of the oven, slice them, and put them back under the broiler for 4 to 5 minutes more. Let them cool a bit.
- While the mushrooms are baking, prepare the sauce by mixing all the sauce ingredients in a small dish.
- To assemble the wraps, spread 2 tablespoons of hummus on each wrap and sprinkle with za'atar. Divide the mushroom slices between the wraps. Top with tomatoes, cucumber, lettuce, white sauce, and parsley. Roll up and enjoy.
Notes
For a gluten-free version, swap the pita for a gluten-free flatbread. Leftover marinated mushrooms keep in an airtight container in the fridge for up to 3 days.