Vegan Oyster Mushroom Shawarma
A plant-based twist on a Middle Eastern classic, this recipe uses meaty oyster mushrooms seasoned with warming spices, grilled and roasted until beautifully crisp and golden.
Ingredients
For the Mushrooms:
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Around 12 large clusters of oyster mushrooms
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Cooking oil (neutral or olive)
Spice Blend:
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1 tbsp garlic powder
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1 tsp salt
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1½ tsp ground black pepper
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2 tsp ground cumin
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1 tbsp smoked paprika
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¾ tsp dried oregano
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1 tsp onion powder
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1 tbsp ground coriander
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A pinch of ground cinnamon
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¼–½ tsp cayenne pepper (optional, adjust to taste)
Basting Sauce:
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¼ cup olive oil
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Zest and juice of 1 lemon
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3 tbsp maple syrup or agave
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2 tbsp of the spice blend (above)
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Extra salt to taste
Optional Chopped Salad:
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1 garlic clove, finely minced
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Juice of ½ a lemon
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2 tbsp extra virgin olive oil
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3 ripe tomatoes, diced
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¼ cucumber, diced
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¼ red onion, diced
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Handful of parsley, finely chopped
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Optional: 1½ cups cooked chickpeas
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Salt to taste
To Serve:
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Flatbreads or soft pitas
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Garlic sauce, plant-based yoghurt, tahini, or hot chilli sauce
Method
1. Make the Salad (Optional)
In a bowl, combine garlic, lemon juice, and olive oil. Add chopped tomatoes, cucumber, onion, parsley, and chickpeas (if using). Mix well, season with salt, and chill until ready to serve.
2. Mix the Spices
Blend all dry spices in a bowl until well combined.
3. Prepare the Sauce
Whisk together olive oil, lemon zest and juice, maple syrup (or agave), 2 tablespoons of the spice mix, and salt.
4. Cook the Mushrooms
Heat a little oil in a frying pan over medium-high heat. Working in batches, press mushroom clusters into the pan using a heavy pan or weight to flatten. Cook for 4–5 minutes per side until browned, seasoning with spice mix as you go. Set aside when done.
5. Stack and Roast
Preheat your oven to 200°C (400°F). On a foil-lined tray fitted with a cooling rack, stack the cooked mushrooms on skewers, pressing them tightly together. Drizzle some of the sauce over the stack and roast for 20–30 minutes, brushing with more sauce every 10 minutes until crisp and deeply golden.
6. Serve
Thinly slice the mushroom shawarma. Serve wrapped in warm flatbread with your choice of sauce, salad, and extras.
This vegan shawarma delivers bold flavour, a satisfying texture, and all the charm of street-style wraps—without any meat. Perfect for sharing, or just indulging yourself.
