This vegan mushroom shawarma marinates shiitake mushrooms in warm Middle Eastern spices, then pan-sears them with a cast-iron press instead of deep-frying. It’s wrapped with garlic tahini sauce, a fresh herb salad, and air-fried potatoes, built around shiitake mushrooms, garlic, lemon, parsley, and turmeric for their specific healing properties.
Key Takeaways
- This vegan mushroom shawarma marinates shiitake mushrooms in warm Middle Eastern spices, then presses and pan-sears them instead of deep-frying.
- This mushroom shawarma recipe swaps deep-frying for a cast-iron press and a hot pan, so the mushrooms still caramelize without the oil.
- It’s a vegan shawarma built on shiitake mushrooms instead of meat, marinated in the same warm Middle Eastern spices.
- Shiitake mushrooms are the core healing ingredient, prized for immune-supporting interferons and zinc.
- Garlic, lemon, parsley, and turmeric round out the marinade and sauce, each with its own healing properties.
- The whole healthy shawarma plate (mushrooms, potatoes, salad, and sauce) comes together in about 1 hour 30 minutes, including a 20-minute marinate.
- It serves 4 and pairs with air-fried potatoes, a Middle Eastern salad, and a garlic tahini sauce.
Growing up, shawarma was one of my favorite meals. I loved the warm spices, the garlic sauce, and wrapping everything together before taking that first bite. It was something I looked forward to every Friday night.
When I started eating using Medical Medium® information, I really didn’t want to give up those flavors. So I started experimenting in my own kitchen. Instead of deep frying, I pan-sear the mushrooms without oil and air fry the potatoes, which keeps the meal lighter. The mushrooms soak up all of those spices, and the tahini sauce pulls it all together.
Shawarma is enjoyed all over the Middle East, traditionally made with meat cooked on a rotating spit. This vegan mushroom shawarma keeps the same spices and familiar flavors, but uses ingredients that support healing instead.
The first time I made it, I cut the mushrooms too small and they kept slipping off the skewers. It turned out to be a happy accident, because I ended up cooking them straight on the grill and liked them even more that way. I will show you both options below.
Healing benefits of the main ingredients
Shiitake mushrooms
Shiitake mushrooms are the heart of this dish and one of the most healing ingredients it contains.
“Shiitake Mushrooms have been called the ‘miracle mushroom’ due to their powerful immune boosting and cancer fighting properties.”
They also contain interferons, natural proteins with strong antiviral effects.
“Interferons have the ability to inhibit the replication of viruses, bacteria, parasites, and cancerous cells.”
Shiitakes are rich in zinc, too, an important mineral for the immune system and for healthy skin.
Garlic
Garlic appears in both the marinade and the tahini sauce. It is antiviral, antibacterial, and antifungal, making it an important food for immune health.
You’ll find lemon in the marinade, the sauce, and the salad. Lemons are incredibly cleansing, and they provide mineral salts and highly bioavailable vitamin C the body can use right away.
“They are considered to be a wonderful tonic and can help to cleanse and detoxify the entire body.”
Parsley
Fresh parsley does more than brighten the salad. It is deeply alkalizing, and it helps the body bind and carry out heavy metals like mercury and lead.
Turmeric
Alongside cumin, coriander, and cardamom, turmeric gives this shawarma its signature warmth and it is also a powerful anti-inflammatory, thanks to its active compound, curcumin.
“This makes turmeric great for anything in the body that’s inflamed and causing pain, from nerves to joints to the brain.”
Lebanese Vegan Mushroom Shawarma
Equipment
Ingredients
Marinade for Mushrooms
- 6 tbsp organic olive oil
- 4 tbsp organic lemon juice
- 2 tsp organic lemon zest
- 4 cloves organic garlic minced
- 4 tsp organic ground cumin
- 4 tsp organic ground coriander
- 4 tsp organic ground cardamom
- 2 tsp organic smoked paprika
- 1 ½ tsp sea salt
- 1 tsp organic cinnamon
- 1 tsp organic dried oregano
- 1 tsp organic black pepper
- 1 tsp organic turmeric
- 1 tsp organic onion powder
- 1 tsp organic garlic granules
- 1 tsp organic cayenne
- ¼ cup organic maple syrup
- 2 cups organic coconut yoghurt
- 1 tbsp organic chili paste optional
- 5 cups organic shiitake mushrooms
Garlic Tahini Sauce
- 1 ½ cups organic tahini
- 4 cloves organic garlic
- ¼ cup organic lemon juice
- ½ tsp sea salt
- ½ cup water
Middle-Eastern Style Salad Dressing
- 1 clove organic garlic
- 1 tbsp organic lemon
- 2 tbsp organic olive oil
Middle-Eastern Style Salad
- 1 cup organic cherry tomatoes
- 1 cup organic cucumber
- ½ cup organic red onion
- 1 cup organic parsley
- 1 cup organic chickpeas optional
Shawarma Wrap
Instructions
Potato Fries
- See the link for the air fried potatoes and make them.
Middle-Eastern Salad
- Prepare the Middle-Eastern salad and place in the fridge. In a medium-sized mixing bowl whisk together minced garlic, lemon juice, and olive oil. Then chop the cherry tomatoes, cucumber, red onions, and parsley. Add the chickpeas if using. Toss everything together and season with salt to taste.
Marinade for Mushrooms
- In a small bowl mix together garlic granules, black pepper, cumin, paprika, oregano, onion powder, coriander, cinnamon, cardamom, cayenne to your heat tolerance, turmeric, and salt.
- In another small bowl whisk together olive oil, yoghurt, the zest and juice of one lemon, maple syrup, and the spice mix we just created.
- Cut the shiitake mushrooms into large pieces and combine with the marinade. Make sure all the mushrooms are coated evenly. Place in the fridge to marinate for 20 mins.
- Take a skewer and carefully slide a mushroom to about 3/4 down. Keep stacking more mushrooms till you reach the top of the skewer.
- Heat 1 tbsp of olive oil on a large frying pan over medium heat. Add one skewer of mushrooms on the pan and keep adding skewers until there is no room left on the pan, but ensuring that it is not crowded. Place a heavy cast iron pan on top of them (ensure your cast iron pan fits inside your large pan so it is pressing on the mushrooms).
- Cook for 4 minutes and flip and cook for another 4-5 minutes or until the liquid in the pan has evaporated.
- After both sides of the mushrooms on the skewer are cooked and golden, remove them from the heat and place them on a plate. Repeat with the remaining skewers.
Garlic Tahini Sauce
- Place all the ingredients for the Garlic Tahini Sauce in a blender and blend until smooth. Taste and adjust seasoning to your liking.
Assembling the Shawarma
- Heat one of the wraps in the oven for about 2 minutes. Place on a plate and slide one of mushroom skewers in the center of the wrap. Add a handful of fries and drizzle some of the garlic tahini sauce on top. Add some of the salad inside the wrap or on the side if you prefer. Enjoy!
Notes
Additional mushroom-based recipes you might enjoy:
Frequently Asked Questions
Can I use a different mushroom instead of shiitake in this recipe?
Yes. Baby bella, crimini, or king oyster mushrooms all hold up well on a skewer or the grill, though shiitake is the ingredient this recipe’s healing benefits are built around, so cook time may vary slightly by mushroom size.
How do I store and reheat leftover vegan mushroom shawarma?
Keep the mushrooms, sauce, potatoes, and salad in separate containers in the fridge for up to 3 days. Reheat the mushrooms and potatoes in a pan or air fryer until warmed through, then assemble the wrap fresh so the salad stays crisp.
Is this shiitake mushroom recipe gluten-free?
Yes, as written. The Coyotas wraps are grain-free cassava tortillas, and every other component, from the marinade to the tahini sauce, is naturally gluten-free.
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