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]





Cooking 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!

    Nutritional Information

    Per Serving: Calories: 273 | Carbs: 46 g | Fat: 6 g | Protein: 17 g | Sodium: 1468 mg | Sugar: 5 g Additional ingredients not included in nutrition information. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.