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Vegetarian Shawarma

A worthy vegetarian take on the famous wrap! Homemade vegetarian shawarma is easy and simple to make, and even a committed meat-eater will love it. Built around favorite vegetables—tomato, cucumber, and pepper—and bumped up with sautéed mushrooms and a thick potato-based garlic sauce, it's both wholesome and genuinely filling. All in all, a great, satisfying quick bite for any food lover!

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Vegetarian shawarma
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 2 g
Fats 56 % 10 g
Carbohydrates 33 % 6 g
120 kcal
GI: 100 / 0 / 0
    1. Peel, dice, and boil the potatoes. 2. Meanwhile, slice the cucumbers into thin rounds, put them in a bowl, and add the onion in thin half-rings. Season with salt, sugar, and vinegar. Stir and leave to marinate. 3. Heat a skillet with oil for the mushrooms. The mushrooms should sit in a single layer and be submerged in the oil by at least three-quarters. Add them this way and fry for a few minutes, stirring constantly. Take them off the heat and blot with a paper towel. 4. Transfer the mushrooms to a bowl and add fresh oil, a finely minced or grated garlic clove, and chopped parsley. Squeeze the juice from half a lemon, grate off its zest, and add both to the mushrooms. Stir. 5. Put the boiled potatoes, garlic, and lemon juice in a blender. Season with salt and pepper and blend to a smooth purée. 6. With the blender running in an up-and-down motion, pour in the oil in a thin, slow stream. The sauce will end up mayonnaise-like. You don't have to add all the oil—stop once you reach the consistency and flavor you want. 7. Finely chop the herbs, add them to the sauce, and stir. 8. Lift the cucumbers out of the marinade, squeeze them out, and let them drain in a colander. Return them to the bowl and dress with sesame oil and lemon juice. 9. Lay a sheet of lavash on your work surface and spread garlic sauce over about 95% of it. Lay a lettuce leaf over the sauced area. Arrange the fillings in close rows on the leaf: tomato slices, pepper strips, marinated cucumbers, sautéed mushrooms, then a layer of tomato sauce and a layer of garlic sauce. 10. Roll the lavash up into the usual shawarma shape and toast it in a dry skillet for a couple of minutes on each side. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Armenian lavash - 236  kcal/100g
  • Lavash - 277  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Hot tomato sauce - 99  kcal/100g
  • Sesame oil - 899  kcal/100g
  • Lettuce leaves - 12  kcal/100g

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