This delicious mushroom shawarma is made with a spice-infused date syrup marinade and slow cooked in its own juices. The end product is smokey, tender, and falls apart just like a shawarma is supposed to. Don't believe us?! Watch the video. Recipe by none other than Tully!
Serves 4 | Prep time: 10 mins + 2 hours marinating | Cooking time: 25 mins
150 g oyster mushrooms
500 g 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
Mix all the ingredients for the marinade in a bowl using a fork.
In a large tray toss in the mushrooms and onions, and pour the marinade over them. 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 in the oven for 20 minutes at 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 the filling ingredients. Carve the Shawarma and scatter it on top. Drizzle some coconut yoghurt, roll it up and devour.
Have you made this recipe?
Share a photo and tag us - @veganeasy — we can't wait to see it!
My name is Tully, the creator of @tullyzkitchen. I turned vegan in 2017 after watching the documentary 'What The Health' and ironically my decision was not for health at all. It was compassion for animals. At the time my partner and I chose to go vegan, the challenge was to bridge a gap between our lifestyle choices when we visited family and friends. All of a sudden, we were the couple with a bread roll and plain pasta sitting at the end of the table.
See all recipes by Tully
Vegan Easy acknowledges the Traditional Custodians of the land we are living and working on, and their connections to land, sea and community. We pay our respect to Elders past and present and to all Aboriginal and Torres Strait Islander peoples today.