Vegan Shawarma
Make this delicious vegan shawarma recipe with grilled Portobellos perfectly marinated, fresh veggies and a smooth, tahini-rich hummus, all wrapped up in a pita bread!
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 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 oven to 200C/400F.
- Line a baking tray with baking paper.
- In a large bowl, mix all the ingredients for the marinade. 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 them in the oven for about 20 minutes.
- Take the mushrooms out of the oven, slice and put them back to broil, for 4 or 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 zaatar Divide the mushroom slices between the wraps. Top with tomatoes, cucumbers, lettuce, white sauce, and parsley. Roll up and enjoy.