This spicy and savory vegan mushroom shawarma is the perfect sheet pan dinner. It’s gluten free and comes together in less than 30 minutes.
For the mushroom shawarma:
- 4 large or 6 small portobello mushroom caps, sliced into ½ inch thick pieces
- 2 red onions, sliced thinly
- 1 tbsp smoked paprika
- 2 tsp cumin
- 1 tsp cinnamon
- 1 tsp chili powder
- 1 garlic clove, minced
- ½ tsp salt
- 2 tbsp olive oil
- 1 tbsp low-sodium tamari (or soy sauce if not gluten free)
- 1 tbsp maple syrup, agave or honey
- 1 ½ tbsp freshly squeezed lemon juice
- 1 cucumber
- 1 cup unsweetened plain vegan yogurt
- 1 garlic clove, finely minced
- ½ tsp salt
- 2 tsp fresh lemon juice
- 4 pitas, gluten free if necessary
- Romaine lettuce or cabbage, chopped roughly
- Cherry tomatoes, halved
- Fresh cilantro or mint, chopped
- Preheat oven to 425°F. In a small bowl, combine the smoked paprika, cumin, cinnamon, chili powder, garlic, salt, olive oil, tamari, and maple syrup.
- On a baking sheet, toss the mushrooms and onions with the spice mixture to coat evenly. Spread everything into an even layer (you may need two sheet pans) and roast for 15 minutes or until browned, rotating the pan halfway through.
- Meanwhile, cut cucumber lengthwise into 4-6 long planks and then slice widthwise. Prepare the tzatziki by combining the cucumber, yogurt, garlic, salt, and lemon juice in a small bowl. Stir well.
- Just before the mushrooms are finished, add the pitas to a rack in the oven to warm for 2-3 minutes.
- When the mushrooms and onions are done, remove them from the oven and toss with 1½ tbsp lemon juice.
- To serve, spread each warm pita with yogurt sauce. Top with mushroom filling, chopped lettuce, cherry tomatoes, and cilantro and/or mint. Serve with remaining yogurt sauce and hot sauce on the side.