Name: Vegan Mushroom Shawarma Wraps
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Ingredients: 900 grams oyster mushrooms; 8 tablespoons olive oil; 6 teaspoons shawarma seasoning (store-bought or homemade); 4 tablespoons tomato paste; 4 tablespoons soy sauce; 1 cup plant-based yogurt; 2 tablespoons tahini; Juice of 1 lemon (adjust to taste); Salt and pepper (to taste); Arabic flatbread (or any soft wrap); Sliced onions; Sliced tomatoes; Pickles; Fries; Extra sauce (optional)

1. Preheat the Oven

Preheat your oven to 400°F (200°C).

2. Marinate the Mushrooms

Place the oyster mushrooms on a large baking tray. Drizzle with olive oil and add the shawarma seasoning, tomato paste, and soy sauce. Mix everything well until the mushrooms are evenly coated.

3. Roast the Mushrooms

Roast the mushrooms for 50–60 minutes, or until they develop slight charred edges. Keep an eye on them toward the end to prevent burning.

4. Prepare the Yogurt-Tahini Sauce

In a bowl, whisk together the plant-based yogurt, tahini, and lemon juice. Season with salt and pepper. Taste and adjust the lemon if you want it tangier.

5. Assemble the Wraps

Remove the mushrooms from the oven and slice them into strips. (Optional) Lightly heat each flatbread to make it easier to wrap. Spread a spoonful of yogurt-tahini sauce over each flatbread. Top with sliced mushrooms, onions, tomatoes, pickles, and fries (or other toppings). Drizzle extra sauce if desired.

6. Wrap and Serve

Fold the flatbread tightly, tucking in the sides to keep the fillings in place. Serve while everything is still warm.

7. Finish on the Pan (Optional)

For extra flavor and a slight crisp, brush the outside of each wrap with a mixture of 1 tablespoon olive oil and 1 tablespoon tomato paste. Then sear each wrap in a hot pan for 1–2 minutes per side until lightly golden.