A mix of meaty mushrooms make the perfect stand-in for otherwise meat-heavy shawarma. They’re coated with a blend of warm, smoky spices, like cumin, paprika, turmeric, and a pinch of cinnamon, plus a squeeze of lemon, before being roasted until perfectly tender with lightly crisped edges.

Mushroom Shawarma Bowls [Vegan]

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For the Bowl:

  • 1 tablespoon (6 g) ground cumin
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper
  • Pinch of cayenne pepper
  • 4 portobello mushroom caps, cut into 1/2-inch (1.3 cm)-thick slices and halved
  • 8 ounces (225 g) oyster mushrooms
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) freshly squeezed lemon juice
  • 2 plum tomatoes, halved
  • 1 recipe Creamy Hummus (page XX)
  • 4 packed cups (120 g) chopped romaine
  • 4 radishes, julienned
  • 1 small red onion, thinly sliced and pickled

For the Creamy Hummus:

  • 1 1/2 cups (360 g) or 1 (15-ounce [420 g]) can chickpeas, drained and rinsed
  • 1/4 cup (60 g) tahini
  • 1 clove garlic
  • 3 tablespoons (45 ml) water, plus more as needed
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) lemon juice
  • 1 teaspoon kosher salt

For the Quick Pickled Vegetables:

  • Up to 1 pound (455 g) fresh vegetables, such as red onion, red cabbage, radishes, fennel, cucumber, and/or carrots
  • 1 cup (240 ml) distilled white vinegar
  • 1 cup (240 ml) water
  • 1 teaspoon kosher salt


For the Bowls:

  1. Preheat the oven to 400ºF (200ºC or gas mark 6).
  2. Mix together the cumin, paprika, turmeric, cinnamon, ½ teaspoon salt, ¼ teaspoon black pepper, and cayenne pepper in a small bowl. Add the mushrooms to a rimmed baking sheet, drizzle with the oil and lemon juice, sprinkle with the spice mixture, and toss to coat. Arrange in an even layer and place the tomatoes cut-side up on the baking sheet. Roast until softened, about 15 minutes.
  3. To serve, spread the hummus over the bottom of four bowls. Top with the chopped romaine, roasted tomatoes, mushrooms, radishes, and pickled onion.

For the Hummus:

  1. Place all the ingredients in the bowl of a food processor fitted with the blade attachment.
  2. Process until smooth and creamy, scraping down the sides as necessary, about 5 minutes total. For a thinner consistency, add more water, 1 tablespoon (15 ml) at a time, while the machine is running.

For the Quick-Pickled Vegetables:

  1. Finely slice, shred, or grate the vegetable. Place in a medium to large heatproof bowl.
  2. Place the vinegar, water, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring regularly, until the salt is dissolved. Pour the liquid over the vegetables and set aside for at least 10 minutes and up to 1 hour. Drain and discard the liquid.


Note: Store hummus in an airtight container in the refrigerator for up to 5 days. Note: Store in the pickled veggies in the refrigerator for up to 5 days.


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