Description
This Vegan Shawarma is a bold, flavorful plant-based twist on the classic Middle Eastern street food. Made with spiced roasted chickpeas or tofu, fresh vegetables, and creamy tahini or yogurt sauce, this easy vegan shawarma recipe is perfect for wraps, bowls, or meal prep.
Ingredients
For the shawarma filling:
- 2 cups chickpeas or 2 cups cubed tofu (or a mix)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- Salt, to taste
- Black pepper, to taste
- 4 pita or flatbreads
For serving:
- Lettuce or cabbage, shredded
- 2 tomatoes, sliced
- 1 cucumber, chopped
- 1 red onion, sliced
- Pickles (optional)
For the sauce:
- ½ cup plant-based yogurt or tahini
- 1–2 garlic cloves, minced
- 1 tablespoon lemon juice
- Salt, to taste
Instructions
- Preheat oven to 200°C (400°F).
- In a bowl, mix olive oil, garlic, lemon juice, and all spices.
- Add chickpeas or tofu and toss until evenly coated.
- Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes until golden and slightly crispy.
- Meanwhile, prepare the sauce by mixing yogurt or tahini with garlic, lemon juice, and salt.
- Warm the pita or flatbread.
- Assemble wraps with shawarma filling, fresh vegetables, and sauce.
- Wrap tightly and serve immediately.
Notes
Press tofu before cooking for better texture and flavor absorption.Add chili flakes or harissa for extra heat.For a crispier texture, broil for the last 2–3 minutes.Great served as a bowl with rice or quinoa instead of flatbread.
