Mushroom & Soy Shawarma Sub

Name: Mushroom & Soy Shawarma Sub
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 4 plates
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

Close-up of vegan shawarma sandwich with mushrooms and peppers on a sub roll.

Prep. Time

15 minutes

Cook Time

60 minutes

Servings

4 plates

Difficulty

Challenging

Nut-Free, Gluten-Free, dairy-free, egg-free

Stovetop

Cooking required:

Allergens:

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.

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