I love a good vegan Shawarma.
I have said earlier and I will say it again, that different cuisines around the world are interconnected. What is Shawarma to one culture is Kebab to another and Souvlaki to another. Yes technically there could be a differentiation but overall they are very similar dishes.
With the influx of mock meats in the market it’s not that difficult the Shawarma and co. But what about if you are not a mock meat person and want to eat a little more natural. Well, here comes my favorite vegetable, mushrooms. I saw Jamie Oliver make Shawarma using mushrooms, albeit not vegan. I was so impressed that I had to veganise it. Thank you Jamie Oliver for the inspiration, you have always been my idol and I am so honored to re-create your recipe.
I made the marinade with date syrup and some spices. Slow cooked in its own juices, the end product was smokey, tender, and falling apart. I was pleasantly surprised with the results. Exciting part is that by tweaking few spices, the marinade could be used as BBQ glaze. It will go well for grilling tofu and veggies. More on that some other time, for now lets get cooking the Delicious and exciting Shawarma.
Makes- 4 Shawarmas
- 150 gms oyster mushrooms
- 500 gms portobello mushrooms (about 6)
- 1/2 red onion cubed and separate into petals
- 2-3 tbsp molasses
- 1/4 cup date syrup
- 1 tbsp apple cider vinegar (ACV)
- 5-6 mint leaves finely chopped
- 1 tbsp smoke paprika
- 1 tbsp cumin powder
- 1 tbsp nutritional yeast
- 1 tsp oregano
- 1 tsp crushed garlic/garlic paste
- 1/2 tsp red chilli powder (optional)
- 2 tbsp olive oil
- Pinch of salt
- Jalapenos (Optional)
- Coconut yogurt
- Flat breads/Wraps
- Mix all the ingredients for marinade in a bowl using fork.
- In a large tray toss in the mushrooms and onions, and pour over the marinade. Mix well using hands until the the mushrooms are well coated.
- Marinate for approx. 2 hours in the fridge.
- Thread the mushrooms and onions (in particular order) onto a skewer and place it on a large baking tray. Pour over the left over marinade.
- Roast for 20 minutes of 200C/392F. Once the time is up take it out and drizzle molasses on the mushrooms. Put it back into oven, increase the heat to 250C/480F and cook for another 5 minutes.
- Warm up the flat breads and spread tahini at the bottom. Top it with filling ingredients. Carve the Shawarma and scatter it on top. Drizzle some coconut yogurt, roll it up and devour.