Vegan Shawarma Wrap

5 from 56 votes

Vegan shawarma wrap is a flavorful Lebanese-inspired recipe made with meaty mushrooms marinated in Middle Eastern spices, then wrapped in soft pita with fresh vegetables, tangy pickles, crispy fries, and creamy sauces for a bold, plant-based street food experience.

Prep Time5

Cook Time25

Marinate30

Total Time1

Course: lunch, Main Course

Cuisine: Lebanese, Middle Eastern

Diet: Gluten Free, Vegan

Servings: wraps

Calories: 289kcal

Author: Janelle Hama

Ingredients

Shawarma Seasoning

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

Mushroom Shawarma

4 cups Mushroom sliced
3 tablespoon Cilantro (fresh coriander), chopped
3 cloves Garlic crushed
3 tablespoon Avocado Oil or extra virgin olive oil

Trimmings and Sauces

1½ med Tomato thinly sliced
5 servings Fries (see notes below)
1 med White onion thinly sliced
Toum (garlic sauce)
5 pieces Pita bread
⅓ small Iceberg Lettuce head shredded
Middle Eastern Pickles
Shawarma sauce
½ small Lemon freshly squeezed (optional)

Instructions

Marinate Mushrooms

In a large bowl, combine mushrooms, all shawarma spices, cilantro, oil, and garlic. Cover and refrigerate for at least 30 minutes.
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 Cilantro, 3 cloves Garlic

Prepare Vegetables

Thinly slice tomatoes, onion, and lettuce. Drain pickles and set aside.
1½ med Tomato, 1 med White onion, ½ small Lemon, ⅓ small Iceberg Lettuce head, Middle Eastern Pickles

Cook Fries and Mushrooms

Air fry, bake or fry the fries until golden.
Meanwhile, sauté the marinated mushrooms in a hot pan over medium-high heat with a splash of oil until tender and wilted.
For extra texture, cook a few minutes longer until some pieces turn lightly crispy. Drain any excess liquid.
5 servings Fries, 3 tablespoon Avocado Oil

Assembly

Add all trimmings to taste.
Wraps (Lebanese pita): Separate each loaf into two layers. Spread toum, add veggies, fries, mushrooms, pickles, and shawarma sauce. Roll tightly.
Wraps (regular pita): Spread toum inside pockets, fill with mushrooms, fries, veggies, pickles, and sauce.
Bowls: Layer lettuce, mushrooms, fries, veggies, pickles, and sauce. Top with a dollop of toum and a squeeze of lemon juice.
Toum, 5 pieces Pita bread, Shawarma sauce

Notes

Use any type of fries you like. If making them from scratch, plan for about ½–1 medium potato or a small handful of fries per serving.

There may be leftover mushroom shawarma which can be stored in the fridge for up to 5 days in an airtight container.

Nutrition