Mushroom Schwarma
A vegan and gluten free approach to a shawarma wrap using fresh cabbage salad, creamy hummus, and oyster mushrooms cooked two times for maximum meatiness
Ilan Hall•
November 9, 2025
Ingredients (17)
Ingredients (17)
Cabbage Salad
To Finish
Instructions
Cook the Mushrooms
Heat olive oil (2 Tbsp) in a pan over medium-high.
Add oyster mushrooms (3 ½ cups), cumin (1 tsp), paprika (½ tsp), Baharat (½ tsp), coriander (1 pinch), MSG (¼ tsp), and salt and pepper (to taste).
Sear until deeply golden and crispy in spots — about 8–10 minutes. Stir occasionally but let them char slightly.
Grill Finish
Thread the cooked mushrooms onto skewers.
Finish over a hot charcoal grill for 2–3 minutes per side, until lightly charred and smoky.
Make the Salad
Toss cabbage (1 cup) and parsley (2 Tbsp) with lemon juice (½ lemon), salt and pepper (to taste), and MSG (1 pinch). Set aside.
Assemble
Warm the tortillas (2) slightly to make them pliable.
Spread a generous layer of hummus.
Pile on the grilled mushroom shawarma.
Top with cabbage salad.
Finish with a squeeze of lemon and a good drizzle of CBD Hot Sloth hot sauce.
Notes
Notes
Do ahead
These are best eaten fresh and hot — but everything can be prepped ahead and assembled in a flash.
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