Vegan Shawarma
The best vegan shawarma is stuffed with homemade seitan strips, veggies, hummus and tzatziki. Easy to make and perfect for lunch or dinner.
Servings: 6
Calories: 297kcal
Ingredients
For the Seitan Strips:
- ⅓ cup Canned Chickpeas (55g)
- 2 Tablespoons Nutritional Yeast Flakes
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ⅛ teaspoon Cumin
- ⅛ teaspoon Ground Coriander
- ¼ teaspoon Oregano
- 1 Tablespoon Soy Sauce
- ¼ cup Tomato Paste (65g)
- ½ teaspoon Paprika
- ⅛ teaspoon Black Pepper
- ⅓ cup Vegetable Stock (80ml)
- 1 teaspoon Dijon Mustard
- ⅛ teaspoon Liquid Smoke
- 1 cup Vital Wheat Gluten (150g)
For the Marinade Sauce:
- 2 Tablespoons Soy Sauce
- ½ teaspoon Paprika
- 2 Tablespoons Maple Syrup
- 1 Tablespoon Tomato Paste
- 1 Tablespoon Olive Oil
- ⅛ teaspoon Liquid Smoke
For the Shawarmas:
- 6 Pita Breads or Flat Breads or Wraps
- Shredded Lettuce
- Sliced Tomato
- Sliced Cucumber
- Hummus
- Vegan Tzatziki
Instructions
- Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, ground coriander, 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 foil (not too tight as it needs room to expand) and place into a steamer basket over a pot of boiling water to steam for 20 minutes.
- While the seitan is steaming, make up your hummus and vegan tzatziki.
- After steaming, remove from the foil (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, olive oil and liquid smoke for your marinade and pour it over the seitan strips.
- Fry the seitan strips in the marinade sauce, turning over regularly, until all the pieces are nicely charred and crispy on the outside.
- Spread hummus onto a pita bread or wrap. Add shredded lettuce and sliced cucumber and tomato, top with seitan strips and finish with a dollop of vegan tzatziki.
- Repeat for the rest of the shawarmas and serve.
Notes
- Vital wheat gluten - should ideally be weighed on a food scale to be really accurate with this recipe.
- Make ahead: 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.
- Storing: Leftover ingredients can be stored in separate containers for 3-4 days in the fridge and assembled when needed.
- Nutritional information excludes the hummus and tzatziki. Full nutritional information can be found on those separate linked recipes.
Nutrition
Serving: 1Serve | Calories: 297kcal | Carbohydrates: 45g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 940mg | Potassium: 361mg | Fiber: 5g | Sugar: 8g | Vitamin A: 265IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 4mg