Vegan Mushroom Shawarma Pitas
Ingredients
for the Mediterranean salad:
2 small cucumbers, sliced thin
1 cup cherry tomatoes, sliced
1 1/2 tbsp olive oil
juice from 1 lemon
salt, pepper
for the shawarma seasoning:
2 tsp cumin
2 tsp garlic powder
2 tsp paprika
1 tsp turmeric
1/2-1 tsp cayenne pepper
for the mushrooms:
16 oz sliced portabella mushrooms
1 red onion, sliced
1 tbsp olive oil
juice from 1 lemon
1 tsp Worcestershire sauce
salt
to serve:
2-4 pitas
Mediterranean salad
tahini
plain hummus, optional
Instructions
- Combine all ingredients for the Mediterranean salad in a medium bowl. Set aside for serving.
- Add mushrooms and onion to a large mixing bowl. Drizzle with olive oil and lemon juice before seasoning generously with salt. Reserve 1 tbsp of olive oil and Worcestershire sauce for cooking.
- In a small bowl, combine all ingredients for the shawarma seasoning. Set aside.
- Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Add the mushrooms and onion. Let sauté for 2 minutes, undisturbed, then toss and allow to cook for another 6-8 minutes, stirring occasionally.
- Generously season the mushrooms and onions with the shawarma spice blend. Add more to preference after tasting the mushrooms. Drizzle in Worcestershire sauce and mix well. Cook down and char well, for another 5 minutes.
- Spread hummus over pita, if desired. Divide the mushroom and onions between pitas. Top with Mediterranean salad. Drizzle with tahini.
