You guys know how much I love mushrooms, right? I mean I LOVE them! I love to make them into BBQ Mushroom Sandwiches or pasta dishes. I love’em stuffed or in risotto or even in a nice stew. I even love pickled mushrooms! Get that yummy recipe here!!!
So yeah…I love mushrooms.
You know what I also love? Sandwiches. Any kind of sandwich will do. Wraps, rolls, flatbreads, burgers and even the occasional grilled cheese sandwich. Joey Tribbiani and me? We’re the same when it comes to sandwiches.
Of course, I had to put two of my current food obsessions together for one dynamic and delicious vegan sandwich. It’s a vegan mushrooms shawarma sandwich, I guess you could say. Why is it shawarma? Easy, because I used herbs and spices commonly used to make the traditional wrap/sandwich and there’s a vegan yogurt sauce to go with it.
Look, it needed a name and I thought Middle-Eastern flavored oven roasted vegan mushroom sandwich was a little too wordy.
So here we are. Onto the vegan mushroom shawarma sandwich/wrap.
Kitchen Tools:
*Chopping board
*Kitchen knife
*Mixing bowls (large and small)
*Whisk
*Ramekin
*Citrus juicer
Ingredients:
*Oyster mushrooms
*Onion
*Spices (cumin, cardamom, turmeric, sweet & smoky paprika, baharrat & cinnamon)
*Vegan yogurt
*Dill, chopped
*Parsley, chopped
*Scallions (thinly sliced)
*Garlic (minced)
*Lemon (juiced)
*Wheat wrap
Directions:
*Preheat oven to 225C/415F
*Start with the mushrooms. Cut them into strips or if you prefer, tear them with your fingers. Both ways take the same amount of time and let you choose how thick you want the slices to be. Just think of a shawarma and how thinly sliced it was and shoot for that. Add mushrooms to a large mixing bowl.
*In a small ramekin, mix together the spices along with salt and black pepper. Whisk together.
*Pour about 3/4 of the spices onto the mushrooms and toss with your hands. If you don’t want this to be an oil-free vegan recipe, add some oil and then toss the mushrooms until they are well coated.
*Lay out the mushrooms in one layer on parchment paper or a baking mat. Pop in the oven for 12 minutes.
*Cut the onion into medium slices, toss with remaining spices and set aside.
*While the mushrooms cook, get started on your vegan yogurt sauce. In a small mixing bowl, add vegan yogurt, fresh dill & parsley and scallions. Stir in ground cumin, salt, black pepper and lemon juice. Whisk until combined. Set aside and chill if you want a cooler sauce.
*When the 12 minutes are up on the mushrooms, turn the heat down to 180c/375F and add the onions. Cook another 5 minutes and toss once before cooking another 7 to 9 minutes, or until mushrooms are crispy but not crunchy. It’s a fine line so if you feel as if the mushrooms are cooking too quickly, turn down the heat.
*Warm the wraps in the oven for about 2 minutes and then assemble your vegan mushrooms shawarma.
*Spread some yogurt on the wrap, top with mushrooms and onions and gobble it up. Use any left over vegan yogurt sauce for dipping or drizzle it on top, the choice is yours.
*And if you’re like me and like a little bit of spice, feel free to add your favorite vegan hot sauce, and wash it down with something nice and cold.
Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.
The Spicy Spatula 
Whatcha think?