Vegan Shawarma with Oyster Mushrooms Recipe (2024)

FAQs

What is vegan shawarma made of? ›

Instead of soy curls – Use marinated chickpeas, vegan chicken, marinated tofu, vegan steak, roasted cauliflower, or tempeh. Add-ins – Stuff your vegan shawarma with anything you like, such as pickled onions, cucumber, beans, red peppers, jalapeños, banana peppers, or leafy greens.

Oyster mushrooms, with their unique texture and umami flavor, are a fantastic addition to any vegan diet. Not only are they delicious, but they also offer an array of health benefits.

You can slice the thick stems into rounds or slices, score them, and sear them in a hot pan, use in a stir fry recipe or roast them in the oven. This helps prevent their texture from becoming rubbery and allows their flavor to be released. You can also make king oyster mushroom skewers and serve them as a side dish.

Mushrooms tend to shrink during cooking, so thicker pieces help offset this and give body and texture to your meals," says Norton. What's more, smaller mushrooms can even be prepared whole, while oyster mushrooms are great torn instead of sliced, she says.

It's a simple wrap made with juicy pieces of marinated chicken (or beef) left to marinate overnight or for at least 6 hours in a blend of flavorful spices and seasonings. This authentic dish captures the essence of Middle Eastern cuisine, delivering a harmonious blend of smoky char and rich seasoning.

What is Shawarma? Shawarma is a classic Levantine Arab dish of meat (lamb, chicken, turkey, beef, or mixed meats) seasoned and placed vertically on a spit and slow roasted. It's typically sliced thinly and served with tabbouleh, fattoush salad, bread, tomato, and cucumber and various sauces.

King Oysters are part of the same family as the regular oyster mushroom, but here the similarity ends. Both the flavor and texture are superior to its common cousin. The texture is possibly the meatiest in the gourmet mushroom world. There's fine chewing here.

While it's true that a mushroom will absorb a little moisture if washed (around 1 to 2% by weight), it's not really enough to make any kind of significant impact on cooking. When I have a dirty-looking batch of 'shrooms, I'll give them a rinse under cold running water, then carefully spin them dry in a salad spinner.

One other rule: don't crowd the pan. “Mushrooms release this astonishing amount of water, which can create a gloop in which these darlings boil rather than fry,” Lee says. “That's when you get that strange rubbery texture.”

Serve as a side dish or use in sauces, stir-fries, pastas, risotto, or even to top toast. Because they get so silky when cooked, oyster mushrooms respond well to braising, too. Add them to soups and stews or sauces.

What should we not do before cooking mushrooms? ›

This is the big one: Do not salt the mushrooms too early in the cooking process. Salting too early often draws out too much of the inherent moisture or liquid, which can be a bit overwhelming if you're a mushroom newbie making a large batch.

Vegan Kebab Meat (Seitan Doner Kebab) The stuff that (vegan) dreams are made of - Vegan Kebab Meat! Perfect for a delicious vegan doner kebab, as part of a Kebab platter or simply on its own. Made with Seitan from Vital Wheat Gluten and aromatic herbs and spices.

Shawarma is basically a Lebanese wrap with a filling (vegetarian substitute is usually paneer), pickled veggies, a dip (could be hummus or a yummy potato dip) and some salad.

Ingredients: Hydrated Vegetable Protein [Water, SOYA Protein [22%]] [87%], Vegetable Oils (Rapeseed, Sunflower), Vinegar, Spices, Salt, Natural Flavourings, Vegetables [Paprika, Onion], Water, Garlic, Paprika Concentrate, Lovage, Vitamins and Minerals [Vitamin B12, Iron].

Shawarma is made from marinated meat that has been slow roasted on a vertical spit for many hours – the meat can be anything from lamb, beef or chicken to goat, turkey or a combination of any of these.