VEGAN SHAWARMA
Based on: Avant Garde Vegan

Shawarma Spice Mix Option 1:

  • 2 tbs Sweet Smoked Paprika
  • 2 tbs Garlic Granules
  • 2 tbs Ground Cumin
  • 2 tbs Ground Coriander
  • 1 tbs Ground Caraway
  • 2 tbs Onion Granules
  • 2 tbs Dried Mint
  • 2 tbs Dried Sage
  • 1 tbs Salt
  • 1 tbs Cracked Black Pepper
    Makes approx. 1 1/4 cups
    		•  Shawarma Spice Mix Option 2:

    ½ teaspoon Ground Cinnamon
    ¼ teaspoon Cardamom (or cloves)
    1 teaspoon Ground Coriander
    1 ½ teaspoons Ground Turmeric
    ½ teaspoon Ground Ginger
    2 teaspoons Smoked Paprika
    2 tablespoons Ground Cumin
    0.12 teaspoon Cayenne Pepper
    (or 1/2 tsp ground black pepper)

    		 Baharat Option:

  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon whole cloves
  • 1/2 teaspoon cardamom seeds
  • 1.5 tablespoons paprika
  • 1 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg

  • 10 oz. shiitake mushrooms
  • 1/4 cup olive oil
  • 1/4 cup shawarma spice mix
  • 2 TB harissa paste

    Fry mushrooms in 1/4 olive oil on medium heat for about 5 minutes,
    coat with 1/4 cup shawarma spice mix, toss to coat evenly,
    and fry for another 10 minutes or so, until desired consistency.
    Add 2 TB harissa paste, toss to coat, and fry for another 5 minutes.
    Makes approx. 2 cups.

    Nutrition per one cup: Calories 320, Carb 17, Protein 3, Fat 33, Sodium 624, Fiber 4

    • "Chicken" Shawarma


    Slice 5 pieces from AGV chicken roast.
    Fry in 1/4 cup olive oil.
    Coat each side with Shawarma Spice.
    I did not add harissa paste, as the chicken was already well-seasoned.

    Nutrition info per 5 pcs:
    Calories: 177, Carb: 7, Protein: 13, Fat: 11, Sodium: 340, Fiber: 3

    Recommended pair with Raita, Celery Salad or Mujadara