Vegan Mushroom Shawarma Pita Pockets
with Cucumber Salad, Garlic-Herb Rice & Lemon Dill Sauce
Vegan Mushroom Shawarma Pita Pockets
Warm spiced mushrooms tuck into pita pockets with crisp cucumber salad, garlic-herb rice, and a bright lemon dill sauce for a fresh, satisfying vegan meal.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- ¼ ounce Dill
- 1 teaspoon Garlic Powder
- 4 ounce Grape Tomatoes
- ½ cup Jasmine Rice
- 1 unit Lemon
- 1 unit Mini Cucumber
- 2 unit Pita Bread
- 1 tablespoon Shawarma Spice Blend
- 4 tablespoon Vegan Mayo
Additional Ingredients
- 2 teaspoon Cooking Oil
- 1 tablespoon Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time15m
Total Time30m
Calories770
Protein15g
Carbs100g
Fat36g
Tags:
VeganFiber SmartLow SugarNew
⚠️Allergens:
🌰Sesame🌾WheatSwaps and substitutions
For a gluten-free option, swap the pita for gluten-free flatbread or lettuce cups, and choose a gluten-free spice blend. If you avoid sesame or want a lighter sauce, use a plain vegan yogurt or dairy-free mayo instead of a sesame-based spread.
What to serve with it
Serve with a crisp green salad, roasted vegetables, or a handful of olives to echo the bright, savory flavors. It also works well with extra lemon wedges and a chilled sparkling drink for a light, fresh meal.
