MIXED MUSHROOM SHAWARMA
This recipe was inspired by Jamie Oliver's shawarma recipe I once saw. It looked out-of-this-world delicious, but wasn't vegan. Mine is. 😁
Who said you can't have a vegan and wholesome shawarma that's also 100% scrumptious, anyway?
I like to say that the future of cheese is nuts and the future of meat is mushrooms, and this mixed mushroom shawarma proves it.
The combination of 3 different types of mushrooms, tahini, fresh mint leaves and cream cheese sauce makes this dish so unique. Our Dill & Garlic cream cheese is pleasantly sour, so no dairy sour cream is needed, - you'll see!
This dish is all about the mushrooms, but I LOVE adding vegetables, especially red capsicum and onion. When I was little, way before I went vegan, my parents and I used to have barbecue in the forest. We always brought some tasty vegetables, and I believe the flavours of roasted capsicum and onion complement the savoury flavour of mushrooms perfectly. 👌
If you have this shawarma once, you might just get addicted and repeat countless times, like I keep doing (I don't blame ya 😉 ).
Watch my short video below, find all the ingredients and steps underneath it.
Watch Mixed Mushroom Shawarma video here:
4 ready wholemeal wraps or pitas;
1/2 medium red onion;
3 bunches of mushrooms: portobello, oyster and white button;
some tahini to spread on the wraps;
grated cucumber - as much or little as you want for each wrap;
fresh mint leaves;
chopped parsley - if desired
for the mushroom marinade:
4 garlic cloves, finely chopped;
1/8 cup Tamari or soy sauce;
juice of 1 lemon;
1 tsp cumin;
1,5 tsp smoked paprika;
1 tbsp date or maple syrup