Vegan oyster mushroom shoarma
This vegan shoarma proves that you really don't need meat for a good shoarma experience. Oyster mushrooms have a tasty, fibrous texture by themselves, and when you fry and season them well, you get that famous shoarma bite. Perfect for in a pita, wrap or on a plate with some garlic sauce and salad.
Kitchenware
- large frying pan
- come
- wooden spoon or spatula
Ingredients
- 400-500 g oyster mushrooms
- 1 medium onion in half rings
- 2 cloves of garlic chopped
- 2 up to 3 tbsp olive oil
- 1 el lemon juice or vinegar
- salt to taste
- shawarma spices or make your own shoarma seasoning by mixing the following
Make your own shoarma seasoning (optional)
- 2 fluorescent cumin djinten
- 2 fluorescent paprika preferably smoked
- 1½ fluorescent coriander powder
- 1 fluorescent garlic powder
- 1 fluorescent turmeric
- 1 fluorescent cinnamon
- ½ fluorescent black pepper
Instructions
- Tear the oyster mushrooms into coarse strips with your hands. This is important for that typical, fibrous shoarma texture.
- Mix all the shoarma seasoning with the olive oil and lemon juice to make a marinade. Set aside for a while.
- Heat a large pan without oil over high heat. Fry the oyster mushrooms until they release their liquid and turn light brown. Remove from the pan or push them aside.
- Now add some oil and fry the onion over medium-high heat. First glazed, then lightly caramelised. An edge is allowed.
- Put the oyster mushrooms back into the pan. Add the garlic and marinade and fry for another 2 to 4 minutes until dark brown and really shoarma-like.
- Taste and season with salt and additional lemon juice if necessary.
- Serve the vegan shoarma however you like: in a pita, in a wrap or through a meal salad. Delicious with carrot julienne, chickpeas, cucumber, garlic sauce, hummus, green pepper and some red cabbage.