The Edgy Veg

This vegan shawarma recipe is one of the best replacement meats I have ever made, and it only uses mushrooms! This recipe was inspired by the Avant-Garde Vegan aka Gaz oyster mushroom shawarma recipe, and I knew I needed to make my own version of it. Simple and delicious, all you need to do is season and sear mushrooms, stack them on a stick, and roast until perfectly tender. Then slice and serve like traditional shawarma meat.

Vegan Shawarma Recipe

There are endless possibilities of vegan meat alternatives to every cuisine. I enjoy the challenge of creating vegan dishes that taste like meat because any dish can be made vegan! There is something so unique about shawarma, it is traditionally chicken or beef that is beautifully seasoned, layered on a metal spike and roasted while rotating, to allow for perfectly roasted meat that gets shaved with a sharp knife and served with veggies and sauces in a pita wrap. By simply swapping out the meat for oyster mushroom clusters, this recipe is guaranteed to please vegans and non-vegans.

This is a great introductory recipe to those not-so vegan-friendly folks. But I guarantee you that you just might consider trying a vegan lifestyle after this meal. The secret to this recipe is oyster mushrooms Although many vegan recipes use Seitan, a vegan meat substitute, I am keeping it all-natural with one of the most flavourful and nutritious mushrooms. I hope this makes you believe that meat and other animal by-products can be replaced in an affordable and delicious way to keep enjoying your favorite meals while saving our planet. 

I can’t wait for you to share this flavourful meal with your friends and family. 

Related Recipe: Grilled Mushroom Sandwich

Vegan Shawarma Wrap

You will never believe how easy it is to get so many flavors in these mushrooms. Pair it with any sauces you like, I love tahini sauce, hummus or even a simple garlic yogurt sauce and fresh veggies! If you are looking for a simple way to make vegan shawarma in under an hour, this is for you!

This recipe is so easy to make, mix up your spices, then sear the mushrooms in a pan, stack them up together on a stick, brush with more flavor, and roast in the oven until perfectly brown. Once the mushroom shawarma is done, plate it in a wrap, salad or any other way you like and enjoy!

How many servings does this make?

This recipe serves 4-6, perfect for make-ahead meals or for a big gathering of hungry friends.

Can I make it ahead of time?

You can sear and season the mushrooms ahead of time, store them in the fridge, and stack and roast before serving, but the texture is best when all cooked at once.

Can I use any kind of mushroom?

Technically you can, but I do not recommend it, as you won’t get that authentic ability to skewer the mushrooms like you would traditional meat. If you must substitute I recommend a type of mushroom that is clustered like; Shiitake, Maitake, Chicken of the Woods, Hen of the Woods, or very large oyster mushrooms.

Related Post: Creamy Mushroom Pasta


Spice Mix

Cooking Sauce

Serve with 

Quick & Easy Middle-Eastern-Style Salad 


4.9 from 13 reviews
Oyster Mushroom Vegan Shawarma
Prep time
Cook time
Total time
You will never believe how easy it is to get so many flavors in these mushrooms. Pair it with any sauces you like, I love tahini sauce, hummus or even a simple garlic yogurt sauce and fresh veggies!
Recipe type: Main
Cuisine: Vegan
Serves: 4-6 servings
Spice Mix
Cooking Sauce
Mushroom shawarma
Serve with
Quick & Easy Middle-Eastern-Style Salad
  1. Prepare the middle eastern-style salad and place in the fridge: In a medium-size mixing bowl whisk together 1 minced garlic clove, juice of ½ a Lemon, and 2 tbsp olive oil. Then add
  2. tomatoes, cucumber, red onion, chopped parsley, and chickpeas, if you are using. Toss everything together and season with salt to taste.
  3. In a small bowl mix together; garlic granules, 1 tsp salt, black pepper, ground cumin, smoked paprika, dried oregano, onion powder, ground coriander, a pinch of cinnamon, and cayenne pepper to your heat tolerance, and set aside.
  4. In another small bowl whisk together; ¼ cup olive oil, the zest & juice 1 lemon, maple syrup or agave, 2 tbsp of the Spice Mix we just created and salt to taste.
  5. Heat about 1 tbsp olive oil in a large pan over medium-high heat.
  6. Add 3-4 mushroom clusters, ensuring your pan isn't crowded, and place a heavy cast iron pan on top of them. (ensure the cast iron pan fits inside your large pan so it is pressing on the mushrooms).
  7. Cook for 4 minutes, season with a bit of the seasoning mix, flip, and cook for another 4-5 minutes, or until the liquid in the pan has evaporated.
  8. Liberally season both sides of the mushrooms with the seasoning mix, remove them from the pan and set them on a plate.
  9. Repeat with the remaining mushrooms.
  10. Preheat your oven to 400F, and place a foil-covered, oven-safe metal cooling rack inside of a lipped baking sheet. Then, using 1-3 skewers, layer the mushrooms clusters on top of each other, leaving space at the end of the skewer to place inside one of the open grids of the cooling rack. The cooling rack-covered tin foil should help the skewers stand up right.
  11. Drizzle some of the cooking sauce onto the mushrooms, and sprinkle with more of the spice mix.
  12. Roast the mushrooms in the preheated oven for 20-30 mins, brushing with cooking sauce every 10 minutes or so.
  13. Thinly slice the mushrooms and serve hot in a steamed pita with garlic yogurt sauce, middle-eastern style salad, tahini and hot sauce if you desire.
Nutrition Information
Serving size: 1 serving, approx 2 mushroom clusters Calories: 202.8 Fat: 10.1g Carbohydrates: 24.6g Sugar: 9.1g Fiber: 6.8g Protein: 9.8g


Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Mushroom Recipes?

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 


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  • it is a great recipe, I highly recommend it , only thing is that the stem of the mushrooms is still too chewy I wonder if it was cut in half to become thinner..

  • This turned out so so good,that i had lil extra garlic in the yogurt dip,which literally spice burned my tounge yet i couldnt stop eating the mushrooms. This is the closest vegan thing to chicken i have ever made,i ended up eating 3 boxes and multiple large clusters of o these in a single sitting.I want more of this making another batch soon As a former non-vegan who was craving chicken this recipie is a godsend.

  • How many pounds of mushrooms would you say this is?

  • I’m growing oyster mushrooms as we speak and I’m keen to make this recipe! Do you know the approx weight of oyster mushrooms needed for this? Thanks in advance

  • Delicious recipe! I added mint to the Mediterranean salad, and served as pita wraps with homemade lemon dill hummus, lebneh and toum (Lebanese garlic paste). Make twice as many mushrooms as they shrink down to 1/4 the size after cooking. I’ll be making this on repeat!

  • I don’t even remember how many times I made this recipe. It’s great, I absolutely love it.

  • This recipe was so good!

  • Hi,
    Help me quickly???

    In a few hours I’m making this with white and small portabella mushrooms. Sorry? Had these on hand and the recipe sounds so good I don’t want to wait for oyster mushrooms. Obviously the presentation would not be the same, mushroom flavor wont be the same, but the sauce is what attracted me anyway! So….recommendations on cutting or cooking these types/sizes?

    Thank you in advance!

    • Hey Deborah,

      the texture definitely will not be the same as oyster mushrooms as portabella mushrooms are a lot juicer. But I don’t see why not use different types of mushrooms. I would probably cook the portabellas a little bit longer (up to 5mins) than the oyster mushrooms to evaporate the water. Let me know how this goes!

  • Wow, these were incredible! I didn’t have any skewers, so I layered them on the baking sheet the best I could and they turned out perfectly! I love cooking with oyster mushrooms and have been so excited to try these since I first came upon this recipe. I’ll definitely be making it again.

  • This recipe is so good! I skipped the roasting part and pan fried until crispy before slicing up the mushrooms and putting them back in the skillet on med low with the seasonings. Was actually insane, don’t know how there isn’t more action in these reviews! 10/10 recommend and will make again.

  • Can you tell me what the spice mix is?

  • Maria Martinez says:

    What other vegan recipes do you have? I would love to try more

  • I am thinking this might work for the large burger sized Portabella mushrooms, seasoned, cooked pressed and stacked then sauced and sliced as you exemplified. ??

  • Anna Chang says:

    This recipe was sooo juicy! All the mushrooms just soaked in the flavors. I really liked how she didnt use a typical tofu replacement. 10/10!


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