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Vegan Shawarma

Vegan Shawarma


  • Author: Loving It Vegan
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6

Description

Hearty and filling vegan shawarma stuffed with homemade seitan strips, veggies, hummus and vegan tzatziki. A deliciously satisfying plant-based meal.


Ingredients

For the Seitan Strips:

  • 1/3 cup (55g) Canned Chickpeas
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/8 tsp Cumin
  • 1/8 tsp Coriander Powder
  • 1/4 tsp Oregano
  • 1 Tbsp Soy Sauce
  • 1/4 cup (65g) Tomato Paste
  • 1/2 tsp Paprika
  • 1/8 tsp Black Pepper
  • 1/3 cup (80ml) Vegetable Stock
  • 1 tsp Dijon Mustard
  • 1/8 tsp Liquid Smoke
  • 1 cup (150g) Vital Wheat Gluten*

For the Marinade:

For the Shawarmas:

  • 6 Pita Breads or Flat Breads or Wraps
  • Shredded Lettuce
  • Sliced Tomato
  • Sliced Cucumber
  • Spicy Hummus (as per linked recipe or use a store-bought version)
  • Vegan Tzatziki (as per linked recipe)

Instructions

Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, vegetable stock, dijon mustard and liquid smoke to the food processor and process until well mixed.

Transfer to a mixing bowl and add the vital wheat gluten. Stir in briefly and then get in there with your hands, kneading it a few times in your hands until it goes from soft and sticky until it’s just starting to get firm.

Flatten it on a work surface and pat it down into the shape of a large steak. Wrap it in tinfoil (not too tight as it needs room to expand) and place into a steamer basket over a pot of boiling water (or in any kind of steamer that you have) to steam for 20 minutes.

While the seitan is steaming, make up your hummus and tzatziki.

After steaming, remove from the tinfoil (be careful not to burn yourself) and then cut it into strips and place into a frying pan.

Mix up the soy sauce, paprika, maple syrup, tomato paste and olive oil for your marinade and pour it over the seitan strips.

Fry the seitan in the marinade, turning over regularly, until all the pieces are nicely charred and crispy on the outside.

Spread some spicy hummus (recipe linked above) to a pita bread or wrap. Add shredded lettuce and sliced cucumber and tomato into a wrap, top with a few seitan strips and finish with a dollop of vegan tzatziki (recipe linked above).

Repeat for the rest of the shawarmas and serve!


Notes

*Weigh your wheat gluten to be really accurate with this recipe.

*If you want to prepare certain elements for this meal in advance you can do so. The seitan can be prepared up until the point it has come out of the steamer. Then you can cut it into strips and place into a sealed container in the fridge for 3-4 days before bringing it out and frying it up with the marinade sauce. The hummus and tzatziki can be made in advance and kept in the fridge for a couple of days.

*If you make a full batch of hummus and tzatziki (as per the linked recipes) you’ll probably only use around half of each for these shawarmas. So you can either keep the leftovers for a second batch of shawarmas or just use them for other things (as spreads or dips is a good plan!) and they will keep for a few days in the fridge.

*Nutritional information assumes a half batch of homemade hummus and tzatziki was used in these shawarmas, along with all the seitan, the salad and the 6 wraps.

  • Category: Entree, Dinner, Savory
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 Shawarma (of 6)
  • Calories: 441
  • Sugar: 9g
  • Sodium: 1113mg
  • Fat: 15.1g
  • Saturated Fat: 2.6g
  • Carbohydrates: 49g
  • Fiber: 7.8g
  • Protein: 30.4g

Keywords: vegan shawarma