Mushroom & Soy Shawarma Sub
Prep. Time
15 minutes
Cook Time
60 minutes
Servings
4 plates
Difficulty
Challenging
Nut-Free, Gluten-Free, dairy-free, egg-free
This shawarma-style sub leans on pantry-friendly ingredients that don’t need refrigeration — dried oyster mushrooms and soy chunks. Once rehydrated, they soak up the Middle Eastern spice blend and deliver a rich, savory umami flavor that carries the whole sandwich. Sautéed peppers and onions add sweetness and texture, and the long sub roll ties everything together into a hearty plant-based meal.
It’s a recipe that fits everyday cooking and travel alike. The dried ingredients are easy to stash in the pantry or RV bin, and the finished subs wrap neatly to take along for lunch on the go. Filling, flavorful, and travel-ready — exactly the kind of sandwich we repeat often.
Ingredients
1 cup dried oyster mushrooms
1 cup soy jock
1 yellow onion, sliced
1 bell pepper (any color), sliced
1 tbsp sweet paprika
1 tsp turmeric
1 tsp consomme powder
2 tsps salt
1 garlic clove, minced
Instructions
Place the mushrooms and the soy jock in 2 separate glass bowls, and pour boiling water to cover. Add consomme powder to the water and mix.
Meanwhile, preheat a skillet to medium, and drizzle 1 tablespoon of cooking oil.
Slice the onion and pepper, and add to the skillet. Stir occassionally, and cook for 10 minutes.
Drain the mushrooms and the soy, and slice them (thinly or to chunks, if you prefer a more noticeable texture, but that means a little longer cooking time).
Add them to the skillet together with the seasoning.
Lower the heat, and cook for about 45 minutes, with occassional stir. The mushrooms will take a while to soften. Undercooking will result in a too-chewey texture, which isn't complimenting this dish.
Spread your choice of condiment(s) on a sub (I love vegan mayo in this context), and add the shawarma mix.
Serve hot!
Notes
For a GF option, use a GF sub.
For a soy-free option, do not add the soy jock. A decent substitute would be jackfruit strips/pieces.
Instead of oyster mushrooms, you can use fresh lion's mane mushrooms, or Maitake (hen of the woods) mushrooms. Those need to be refrigerated though, as they are bought fresh.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!