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Vegan Mushroom Shawarma Pita Pockets
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Vegan Mushroom Shawarma Pita Pockets

Vegan Mushroom Shawarma Pita Pockets

with Cucumber Salad, Garlic-Herb Rice & Lemon Dill Sauce

We’re always on the lookout for creative vegan dinner ideas, and tonight it’s all about shawarma! For this veggie-centric spin, we swap the traditional roasted meat for crispy sautéed mushrooms with the same aromatic, warming spices. They’re nestled in a warm, fluffy pita with garlic-herb rice and a juicy cucumber and tomato salad for cool contrast (with plenty leftover to serve on the side). Perhaps the best part of shawarma (besides the whole thing) is the sauce! Whip up a bright, creamy lemon-dill number that balances all those earthy, spiced flavors.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time15 minutes


serving amount

½ cup

Jasmine Rice

1 teaspoon

Garlic Powder

1 unit

Mini Cucumber

4 ounce

Grape Tomatoes

¼ ounce


1 unit


8 ounce

Button Mushrooms

2 unit

Pita Bread

(Contains Sesame, Wheat)

4 tablespoon

Vegan Mayo

1 tablespoon

Shawarma Spice Blend

Not included in your delivery

1 tablespoon

Olive Oil

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories770 kcal
Fat36 g
Saturated Fat5 g
Carbohydrate100 g
Sugar7 g
Dietary Fiber5 g
Protein15 g
Cholesterol0 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Medium Bowl
Small Bowl
Large Pan
Paper Towel


Cook Rice

• In a small pot, combine rice, ¾ tsp garlic powder (1½ tsp for 4 servings), ¾ cup water (1½ cups for 4), and a pinch of salt. (You’ll use the rest of the garlic powder later.) Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.


• Meanwhile, wash and dry produce. • Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Halve tomatoes. Zest and quarter lemon. Pick and finely chop fronds from dill. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve pitas.

Make Salad

• In a medium bowl, toss cucumber, tomatoes, a large drizzle of olive oil, and a squeeze of lemon juice to taste. Season generously with salt and pepper.

Make Sauce

• In a small bowl, combine mayonnaise, half the dill, remaining garlic powder, a squeeze of lemon juice, and lemon zest to taste. Season with salt and pepper.

Cook Mushrooms

• Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms and Shawarma Spice Blend; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. (TIP: If pan seems dry, add another drizzle of oil.) Season with salt and pepper.

Finish & Serve

• Wrap pitas in damp paper towels; place on a microwave-safe plate. Microwave until warmed, 20 seconds. • Fluff rice with a fork; stir in remaining dill and a drizzle of olive oil. • Spread insides of pitas with sauce. Fill each pita with 1 TBSP rice; top with as many mushrooms and as much salad as you like. Serve with any remaining rice, mushrooms, and salad on the side.