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Meaty Mushroom Shawarma With Tzatziki
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Mushroom Recipes

Meaty Mushroom Shawarma With Tzatziki [Vegan]

273

Dairy Free

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!

Ingredients You Need for Meaty Mushroom Shawarma With Tzatziki [Vegan]

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

Additional:

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

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How to Prepare Meaty Mushroom Shawarma With Tzatziki [Vegan]

Preheat the oven to 350°F.
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).
Take the strings with your hands (or place them in a kitchen towel) and drain off any excess water.
Place the mushrooms strings into a bowl and add all the spices and oil. Mix together with your hands or a spoon.
Add parchment paper to a baking tin and spread the coated mushrooms on top.
Bake for 20 minutes (stirring twice).
In the meantime, prepare the tzatziki by mixing all ingredients together.
Once the mushrooms are done, assemble your wraps and enjoy!

Nutritional 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.