Vegan Mushroom Shawarma


  1. Heat the oil in a large non-stick frying pan over a high heat and chuck in the mushrooms. Spread them into a layer and leave for 3 minutes to get some heat on them. Add the garlic to the pan and season with plenty of salt. Mix well and cook, stirring occasionally, for 4-5 minutes until all the liquid in the mushrooms has gone and they have started to fry and go golden. Take the pan off the heat and add the smoked paprika, Baharat, lemon and 2 tbsp of water. Mix well so the spices coat all the mushrooms.
  2. Meanwhile, put the cucumber, tomatoes, red onion, parsley, lemon and a good pinch of salt into a mixing bowl and mix together. This will be enough for the wraps and a little on the side.
  3. Spread the hummus down the middle of the wraps and top with mushrooms and salad. Fold in the sides and roll up the bottom of the wraps and then keep rolling until you have a neat cigar shape.
  4. Heat a non-stick frying pan over medium-high. Place the warps, fold side down into the pan and cook for 30 seconds – 1 min a side until golden. Serve immediately with the extra salad.


Serves 4

For the mushrooms
2 tbsp olive oil
350g mini Portobello mushrooms, thinly sliced
2 cloves garlic, crushed
1 tsp smoked paprika
1 tsp baharat
The juice of ¼ lemon

For the salad
200g cucumber, finely chopped
2 tomatoes, deseeded and finely chopped
½ red onion, finely chopped
A handful of finely chopped parsley leaves
The juice of ½ a lemon

To serve
4 Flatbreads
160g hummus

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