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Vegan Shawarma

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Vegan Shawarma is a bold and flavorful plant-based meal featuring roasted chickpeas, cauliflower, and mushrooms seasoned with aromatic Middle Eastern spices. Served with fresh vegetables and creamy garlic tahini sauce, it’s a satisfying option for wraps, bowls, or salads.

Ingredients

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 small head cauliflower, cut into florets
  • 8 ounces mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • Pita bread or flatbread
  • Shredded lettuce
  • Sliced tomatoes
  • Sliced cucumbers
  • Red onion, thinly sliced
  • Fresh parsley
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 2–4 tablespoons water
  • Pinch of salt

Instructions

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the chickpeas, cauliflower, and mushrooms.
  3. Drizzle with olive oil and lemon juice.
  4. In a small bowl, mix together the cumin, paprika, coriander, garlic powder, turmeric, cinnamon, salt, black pepper, and cayenne pepper if using.
  5. Sprinkle the seasoning mixture over the vegetables and chickpeas and toss until evenly coated.
  6. Spread the mixture in a single layer on the prepared baking sheet.
  7. Roast for 25–30 minutes, stirring halfway through, until golden and slightly crisp.
  8. While the shawarma roasts, whisk together the tahini, lemon juice, garlic, salt, and enough water to create a smooth sauce.
  9. Warm the pita bread or flatbread.
  10. Fill each pita with lettuce, tomatoes, cucumbers, red onion, and the roasted shawarma mixture.
  11. Drizzle generously with the garlic tahini sauce.
  12. Garnish with fresh parsley and serve immediately.

Notes

  • For a higher-protein version, substitute tofu, soy curls, or seitan for some of the vegetables.
  • Serve in bowls over rice or quinoa for a gluten-free option.
  • Add pickles, olives, or vegan feta for extra Mediterranean flavor.
  • Store the roasted shawarma mixture in the refrigerator for up to 4 days.
  • Freeze the cooked shawarma mixture for up to 2 months.
  • Reheat in an oven, skillet, or air fryer until warm and slightly crisp.

Nutrition

Find it online: https://thefamilycooking.com/vegan-shawarma/