Best Vegan Shawarma

5 from 56 votes

The best vegan shawarma, boasting big vibrant flavors. Made of spices mixed through cooked mushrooms, which are combined with fresh vegetables, pickles and a garlic sauce. A wonderful feast in a sandwich or bowl.

Prep Time40

Cook Time20

Total Time1

Course: lunch, Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan

Servings: sandwiches

Calories: 327kcal

Author: Janelle Hama

Equipment

Ingredients

Shawarma Spices

1 tablespoon Allspice
1 tablespoon Cumin
1 tablespoon Sumac
1 tablespoon Ground Coriander
1 tablespoon Turmeric
½ tablespoon Cracked black pepper
1 teaspoon Salt to taste

Mushroom Shawarma

4 cups Mushroom Sliced
3 tablespoon Coriander Cilantro
3 cloves Garlic crushed
3 tablespoon Avocado Oil sub extra virgin olive oil

All other ingredients

1½ med Tomato thinly sliced
4 med Potato *see notes for air fryer french fries recipe
1 med White onion thinly sliced
5 tablespoon Toum (garlic sauce) *see notes for toum recipe
5 pieces Lebanese flat bread sub your preferred pita bread
½ small Lemon freshly squeezed (optional)
⅓ small Iceberg Lettuce head shredded
1 handful Pickles Either pink pickled turnip or pickled Armenian cucumber

Instructions

Prepare mushroom shawarma

In a large bowl, mix mushrooms with all the spices, fresh coriander (cilantro), oil and garlic. Cover and allow to marinade for at least 30 minutes in the fridge.
1 tablespoon Allspice, 1 tablespoon Cumin, 1 tablespoon Sumac, 1 tablespoon Ground Coriander, 1 tablespoon Turmeric, ½ tablespoon Cracked black pepper, 1 teaspoon Salt, 4 cups Mushroom, 3 tablespoon Coriander, 3 cloves Garlic

Prepare veg and fruit

Thinly slice all vegetables. Chop iceberg lettuce to fit in a sandwich or bowl. Set these aside. Drain pickles and set aside.
1½ med Tomato, 1 med White onion, ½ small Lemon, ⅓ small Iceberg Lettuce head, 1 handful Pickles

Prepare Air Fryer French Fries and Mushrooms

Prepare air fryer french fries and set aside - see notes for recipe. Whilst french fries are cooking, cook mushrooms in oil, in a frypan over medium heat until completely wilted. Drain any excess water and set mushrooms aside.
4 med Potato, 3 tablespoon Avocado Oil

Assembling Veggie Shawarma Wrap or Plate

Seperate the Lebanese flatbread and layer on top of each other. Smear garlic sauce (or tahini sauce) all over the bread and add a little bit of everything. Wrap the roll and enjoy.
Or for a plate, simply add a bit of every ingredient on a bed of lettuce and enjoy with a dollop of toum and freshly squeeze lemon juice.
5 pieces Lebanese flat bread, 5 tablespoon Toum (garlic sauce)

Notes

There may be leftovers with this recipe, store veggie shawarma in the fridge for up to 5 days.

🥘 Required Recipes

💭Pro Tips

Drain excess juice from the cooked mushrooms to avoid a soggy sandwich.
Prepare all the cold ingredients before making the warm ingredients. Place everything in a production line so that you can add assemble everything in a fashionable order.
When rolling a veggie shawarma wrap, place the filling off center, the use the edge of bread closest to filling to start rolling and then fold the small flap to make an end enclosure. See video.
Wrap the vegan shawarma rolls with thin parchment paper to help the roll hold together by twister the end like a bonbon wrapper. This makes for easier handling.

Nutrition