Back by popular demand, this vegan shawarma recipe is all your Middle Eastern dreams packed into a warm handmade pita bread! This pulled mushroom shawarma features hummus, cucumbers, pan-fried cherry tomatoes, parsley and Dibble Garlic Aioli. This dish is super easy to make and you can assemble this really easily like we did in a pita bread, or you can even make a spread on platter with a variety of pickles and dips if you like. The beauty of this mushroom shawarma recipe is the ability for you to custom this based on your likings by adding or removing ingredients based on your taste. Shawarmas are typically made with meat but our take on making this dish vegan is to swap the meat with pulled mushrooms. Mushrooms have an incredible meaty, juicy taste which makes them the perfect meat substitute! Topped with none other than Dibble Garlic Aioli for that iconic garlicky flavour.
Prep Time 2 hours
Cook Time 35 minutes
1 cup water, warm
3 cups all purpose flour
7g dry yeast
1 1/2 Tbsp oil oil
2 tsp salt
Smoky Pulled Mushrooms
200g king oyster mushrooms
4 Tbsp olive oil
1 Tbsp vinegar
1 tsp fresh lemon juice
2 tsp chipotle powder
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 Tbsp tamari sauce
1/4 tsp turmeric
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp black pepper
1/4 tsp salt
120g rocket, washed
200g cherry tomatoes, quartered
1/4 cup Dibble Garlic Aioli
2 Lebanese cucumbers, cut into 5 x 1cm pieces
In the bowl of a stand-up mixer, gently mix the yeast, water and 1 cup of flour until thoroughly combined. Let this rest for 10 minutes, until the sponge becomes bubbly.
Mix the salt with the 2 cups of the flour and using the hook attachment on medium speed, slowly add in the flour 1/2 cup at a time, scraping down the sides.
In a large boil with the surface oiled, add the dough in the centre then oil the surface of the dough and cover to let it rest for 2 hours.
Flour the surface of a work bench and using your hands, flatten out the dough into a rectangle while releasing any excess air. Divide the dough into 8 even pieces.
Gently fold the base into itself to get rid of excess air and to form a ball shape. Alternatively, you can just roll into balls.
Cover and let it rest for another 30 minutes.
Flour the surface of a work bench and using a rolling pin, roll out the balls of dough into 1cm thick circles, about 15cm wide.
Heat 1 Tbsp of oil in a large pan on medium heat and cook both sides of pita bread for 3-4 minutes or until golden brown.
Smoky Pulled Mushrooms
Preheat the oven to 200°C.
Using a fork or your fingers and with the longest side of the mushrooms, slightly pinch into the mushroom and pull out long strands.
In a large bowl, mix together the olive oil, vinegar, lemon, chipotle, paprika, cayenne pepper, tamari, turmeric, oregano, garlic, pepper and salt.
Thoroughly mix the mushrooms in the marinade, cover and refrigerate for at least 30 minutes.
Spread the marinated mushrooms on a baking tray lined with baking paper and bake for 20 minutes or until golden brown.
In a freshly pan-fried pita bread, add rocket, about 2 Tbsp of the smoky pulled mushrooms, 2 pieces of cherry tomatoes, 2 pieces of cucumbers and 1 Tbsp of Dibble Garlic Aioli.