Shawarma (Vegan)
Ingredients:
- 400 g (14 oz) seitan or soy curls, thinly sliced
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) lemon juice
- 3 g (1 tsp) ground cumin
- 2 g (1 tsp) smoked paprika
- 1 g (1/2 tsp) ground coriander
- 1.5 g (1/2 tsp) turmeric
- 0.5 g (1/4 tsp) cayenne pepper
- Salt and pepper, to taste
- 4 flatbreads or pita
- 90 g (1 cup) shredded cabbage
- 75 g (1/2 cup) pickled turnips or cucumbers
- 110 g (1/2 cup) garlic sauce (toum) or vegan mayo
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Grain-Free
Nutrition:
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If you have 30 minutes to spare, let the seitan or soy curls marinate in the fridge before cooking — the extra time lets the spices penetrate deeper for a more authentic shawarma flavor.
Instructions:
- Marinate: In a bowl, toss the 400 g (14 oz) seitan or soy curls, thinly sliced with the 30 ml (2 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, 3 g (1 tsp) ground cumin, 2 g (1 tsp) smoked paprika, 1 g (1/2 tsp) ground coriander, 1.5 g (1/2 tsp) turmeric, 0.5 g (1/4 tsp) cayenne pepper, and salt and pepper to taste. Let sit for 10 minutes if you have time, to let the flavors soak in.
- Cook: Heat a large skillet over medium-high heat and cook the marinated mixture for 5-7 minutes, stirring occasionally, until browned and slightly crisp.
- Warm the flatbreads: Warm the 4 flatbreads or pita in a dry skillet or oven while the shawarma finishes cooking.
- Fill: Fill each flatbread with the shawarma mixture, 90 g (1 cup) shredded cabbage, and 75 g (1/2 cup) pickled turnips or cucumbers.
- Drizzle: Drizzle with 110 g (1/2 cup) garlic sauce (toum) or vegan mayo.
- Wrap and serve: Wrap tightly and serve immediately.
Common Mistakes: Overcrowding the skillet — steams the seitan instead of browning it; cook in batches if needed for a crispy result. Skipping the pickles — the tang and crunch of pickled turnips or cucumbers is essential to balancing the warm spices; don't leave them out.
Notes: Dried soy curls need to be rehydrated in warm water for about 10 minutes before marinating.
Tips: Cook the seitan a little longer than you think for crispy, charred edges — that's a big part of authentic shawarma flavor.
Storage: Store the cooked filling separately from the wraps in the fridge for up to 4 days. Reheat in a hot skillet to re-crisp before assembling.
Swaps: Mushrooms, tofu, or chickpeas can replace the seitan or soy curls for a different protein. Store-bought hummus works as a simpler substitute for the garlic sauce.
Seitan or soy curls — their chewy, meaty texture makes them ideal stand-ins for the thinly sliced meat in traditional shawarma.
Cumin, smoked paprika, coriander, turmeric, and cayenne — build the warm, layered spice blend that defines shawarma flavor.
Pickled turnips or cucumbers — add the tangy crunch that cuts through the richness of the garlic sauce and spiced filling.
Garlic sauce (toum) — the creamy, punchy finishing sauce that ties the whole wrap together.
Shawarma (Vegan)
Ingredients:
- 400 g (14 oz) seitan or soy curls, thinly sliced
- 30 ml (2 tbsp) olive oil
- 15 ml (1 tbsp) lemon juice
- 3 g (1 tsp) ground cumin
- 2 g (1 tsp) smoked paprika
- 1 g (1/2 tsp) ground coriander
- 1.5 g (1/2 tsp) turmeric
- 0.5 g (1/4 tsp) cayenne pepper
- Salt and pepper, to taste
- 4 flatbreads or pita
- 90 g (1 cup) shredded cabbage
- 75 g (1/2 cup) pickled turnips or cucumbers
- 110 g (1/2 cup) garlic sauce (toum) or vegan mayo
Why These Ingredients:
Seitan or soy curls — their chewy, meaty texture makes them ideal stand-ins for the thinly sliced meat in traditional shawarma.
Cumin, smoked paprika, coriander, turmeric, and cayenne — build the warm, layered spice blend that defines shawarma flavor.
Pickled turnips or cucumbers — add the tangy crunch that cuts through the richness of the garlic sauce and spiced filling.
Garlic sauce (toum) — the creamy, punchy finishing sauce that ties the whole wrap together.
Prep:
If you have 30 minutes to spare, let the seitan or soy curls marinate in the fridge before cooking — the extra time lets the spices penetrate deeper for a more authentic shawarma flavor.
Instructions:
- Marinate: In a bowl, toss the 400 g (14 oz) seitan or soy curls, thinly sliced with the 30 ml (2 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, 3 g (1 tsp) ground cumin, 2 g (1 tsp) smoked paprika, 1 g (1/2 tsp) ground coriander, 1.5 g (1/2 tsp) turmeric, 0.5 g (1/4 tsp) cayenne pepper, and salt and pepper to taste. Let sit for 10 minutes if you have time, to let the flavors soak in.
- Cook: Heat a large skillet over medium-high heat and cook the marinated mixture for 5-7 minutes, stirring occasionally, until browned and slightly crisp.
- Warm the flatbreads: Warm the 4 flatbreads or pita in a dry skillet or oven while the shawarma finishes cooking.
- Fill: Fill each flatbread with the shawarma mixture, 90 g (1 cup) shredded cabbage, and 75 g (1/2 cup) pickled turnips or cucumbers.
- Drizzle: Drizzle with 110 g (1/2 cup) garlic sauce (toum) or vegan mayo.
- Wrap and serve: Wrap tightly and serve immediately.
