West African shawarma is a popular West African street food snack to have on the go, and is very popular in both Nigeria and Cameroon. Shawarma was popularised by Lebanese immigrants who settled in these countries. It has been adapted with popular African spices and flavours. This vegan adaptation uses mushrooms to replicate the umami taste and texture that meat does.
Prep time: 15 minutes
Cooking time: 15 minutes
Total: 30 minutes
Makes: 2 large wraps
Ingredients
Stage 1
- 700g oyster mushrooms
- 4 tbsp oil
Stage 2
- 1 tsp ginger powder
- 1 tbsp smoked paprika
- 1 tsp all-purpose seasoning
- ½ tsp all spice
- ½ tsp thyme
- 1 tsp cumin
- Pinch of black pepper
- Pinch of salt
Stage 3
- ½ a leek – white only – cut in half and wash to remove grit
- 3 tbsp vegetable oil
Stage 4
- ¼ medium-sized red cabbage
- 1 large carrot
- ½ shallot
- 100g mint
Stage 5 – assembling
- 2 tbsp vegetable oil
- Good quality flat bread
- 200g soy yogurt
- 2 large gherkins – sliced thinly
- Parsley – to garnish
Method:
- Shred all the oyster mushrooms using your fingers. Start by pinching the top of the mushroom and drag down to the base. You should end with a single shredded piece. Repeat for all the mushrooms.
- Place all the shredded mushrooms in a large bowl and add the oil to the bowl and mix well, ensuring all the mushrooms are well-coated in the oil.
- Place a large frying pan on a high heat and place the mushrooms in to fry. Fry in 2 batches so as not to overcrowd the pan. Fry for 10 minutes, and keep stirring every 2 minutes to ensure the mushrooms do not burn. After 10 minutes the mushrooms should have halved in size and crisped up – ensure all the water has evaporated before moving the pan off the heat.
- Once cooked, place the mushrooms into a medium-sized bowl and repeat step 3 with the second batch. Keep the frying pan for cooking the leaks later.
- Once all the batches are cooked, add all of the seasoning in from stage 2 and mix until well-coated. Place to one side.
- Prep the leeks by chopping into thin horizontal strips.
- Returning back to the frying pan, place on a medium-high heat with the vegetable oil. Pan fry the leaks until golden and softened, after approx. 5 minutes.
- Add the leeks to the same bowl as the cooked mushrooms, mix well and place to one side. Keep the frying pan for re-heating the filling for assembling.
- Prep the slaw – grate the carrot and red cabbage from stage 4 and place in a small bowl.
- Peel and thinly slice the shallots and place into the bowl with the carrot and cabbage.
- Next, pick the mint leaves off the storks and finely chop and place into the bowl with the carrot, cabbage, and shallots. Mix all the ingredients together until combined.
- Prepare all the garnishes before assembling.
Assembling the wrap
- Heat the frying pan on a medium-high heat.
- Add the flat breads and heat both sides for 15 seconds until softened.
- Place the warm flat bread on a chopping board ready for wrapping.
- Add the filling to the pan with 2 tbsp oil and reheat for 2 minutes on a medium heat. Ensure you stir midway through.
- While the filling is heating up, add 3 tbsp of soy yogurt to the wrap and spread flat, keeping to the middle of the wrap.
- Next, add the sliced gherkins.
- Add the cooked filling to the wrap.
- Add a handful of slaw on top.
- Top with parsley.
- Wrap like a tortilla wrap.
- Enjoy!
Recipe written and created by Ngwafu Tansie. Founder of gwafuvegan. As a black queer chef it's fundamental for me to represent within the hospitality industry and showcase my culture. Inspiring younger people that you can be whatever you want to be if you put your mind to it.