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Meaty Mushroom Shawarma With Tzatziki [Vegan]

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I decided it’s time for a healthy and Vegan Mushroom Shawarma/Gyros makeover! I’ve paired it with delicious vegan tzatziki and it came out so good that it’s legit my new favorite dish!

Meaty Mushroom Shawarma With Tzatziki [Vegan]

This Recipe is :

Dairy Free Vegan





Cook Time



For the Meaty Mushrooms:

  • 18-ounces oyster mushrooms
  • 1 teaspoon olive oil
  • 3 tablespoons soy/tamari sauce
  • 1/2 teaspoon barbecue spice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Dash of cinnamon (optional)
  • Dash of salt & cayenne pepper

For the Vegan Tzatziki:

  • 1 cup coconut yogurt
  • 1 cup shredded cucumber, drained (around ¼ cup after draining)
  • 2 garlic cloves, minced
  • 2-3 tablespoons lemon juice
  • 3 tablespoons fresh dill, chopped
  • Salt and pepper, to taste


  • Lebanese bread/pita
  • Lettuce/rocket
  • Purple cabbage, sliced
  • Tomatoes/cucumber, diced


  1. Preheat the oven to 350°F.
  2. First, prepare the mushrooms by pulling them apart into strings (the bigger the strings the chunkier the meat – the mushrooms shrink in size while baking).
  3. Take the strings with your hands (or place them in a kitchen towel) and drain off any excess water.
  4. Place the mushrooms strings into a bowl and add all the spices and oil. Mix together with your hands or a spoon.
  5. Add parchment paper to a baking tin and spread the coated mushrooms on top.
  6. Bake for 20 minutes (stirring twice).
  7. In the meantime, prepare the tzatziki by mixing all ingredients together.
  8. Once the mushrooms are done, assemble your wraps and enjoy!




Recipes that use colorful and natural ingredients from all over the world. Kirsten is the foodie behind The Tasty K - a food video blog that promotes eating simple, healthy and above all tasty food! By experimenting with colourful and natural ingredients from all over the world she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.



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