The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Shawarma Spiced Portobello Mushroom Loaded Fries
You can’t have a street food extravaganza without shawarma! Your healthy vegan take has juicy portobello mushrooms, homemade chickpea wraps and a tahini-yoghurt drizzle. Serve it up with slaw and homemade chips.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp tahini (Sesame)
- 1 tsp maple syrup
- 1 handful of fresh flat-leaf parsley
- 1 tbsp Mindful Chef shawarma spice mix (Allspice, Black Pepper, Cinnamon, Cardamom, Cumin, Coriander)
- 2 large potatoes
- 2 garlic clove
- 2 portobello mushrooms
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 cucumber (use half)
- 30g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 2 large tomatoes
- 1 unwaxed lemon
- 1 red cabbage
Nutritional Information
Calories: 500
Protein: 12g
Carbs: 56g
Fat: 25g
Shawarma Spiced Portobello Mushroom Loaded Fries
You can’t have a street food extravaganza without shawarma! Your healthy vegan take has juicy portobello mushrooms, homemade chickpea wraps and a tahini-yoghurt drizzle. Serve it up with slaw and homemade chips.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Leaving the skin on, cut the potatoes into fries. Place onto a lined baking tray, then drizzle with 1/2 tbsp oil; season with sea salt and black pepper. Bake for 25-30 mins.
- Meanwhile, thinly slice the half cucumber into half-moons. Thinly slice the tomato and the mushrooms. Trim the cabbage and finely slice. Finely chop the parsley. Finely chop or crush the garlic. Quarter the lemon.
- In a bowl, mix the tahini with 2 tbsp cold water to make a smooth paste. Add a pinch of sea salt and black pepper, then mix with the yoghurt, half the garlic, maple syrup and the juice from a quarter of the lemon. Place the cabbage in another bowl. Mix with half the parsley and the juice from half of the lemon. Season with sea salt.
- Heat a large frying pan with 1/2 tbsp oil on a medium-high heat. Add the remaining garlic and cook for 1 min, then add the shawarma spice and mushrooms. Cook for 3-4 mins, until golden brown and soft.
- Serve the fries onto plates and top with the cabbage, cucumber, tomato and shawarma mushrooms. Drizzle over the tahini sauce. Sprinkle with olives and remaining parsley.
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