Go Back
–+ servings
a pile of lettuce, pickles, seasoned soy curls, and tomatoes sitting in the middle of a round piece of bread.
Print Recipe
5 stars (14 ratings)

Vegan Shawarma

I am obsessed with this Vegan Shawarma! Marinated soy curls, fresh veggies, and a creamy shawarma sauce are all stuffed into soft flatbread. Best of all, it's easy to make for lunch or dinner.
Prep Time20 minutes
Cook Time5 minutes
Marinating time1 hour
Total Time1 hour 25 minutes
Course: Main
Cuisine: Middle Eastern
Servings: 5 servings
Calories: 299kcal
Author: Nora Taylor

Ingredients

Soy Curls

  • 4 ounces soy curls (half a bag)
  • 3 cups warm water

Marinade

  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 5-6 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon cardamom
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes

For Serving

  • 4-5 flatbread or pita
  • dill pickles, spears or slices
  • sliced or quartered tomatoes
  • lettuce
  • Shawarma Sauce
US Customary - Metric

Instructions

  • Prepare soy curls: In a large bowl, add the dehydrated soy curls, then cover with 3 cups warm water. Let them rehydrate for about 10 minutes until they have grown in size and softened. Drain in a colander and squeeze any excess water from the pieces.
  • Marinate: In a large bowl, add all the marinade ingredients and whisk to combine. Add the soaked and drained soy curls to the bowl with the marinade and stir to coat the soy curls. Cover the bowl and place in the refrigerator to marinate for 1 hour (or up to a day).
  • Cook: After the soy curls have marinated for at least an hour, heat a large skillet over medium-high heat. Add a few tablespoons of olive oil, then add the soy curls, including the marinade, and fry for about 5 minutes, until they get a little blackened in some areas. Remove from heat.
  • Serve: Serve the soy curl shawarma in pita or flatbread with pickles, tomatoes, lettuce and my amazing Shawarma Sauce, a simple tahini sauce or even just plain vegan yogurt. Enjoy!

Notes

  1. Meal Prep/ Storage - Prepare the soy curls to keep on hand all week long for quick lunches or dinners. They will keep in a covered container for about a week. Simply reheat in the microwave or a pan until warm.
  2. Gluten Free - To make the wraps gluten free, use gluten free pita or bread, or simply enjoy everything in salad form, or in a bowl with rice/quinoa.
  3. Nut Free - It's nut free as long as you don't use a nut based yogurt to make the sauce. Use soy or coconut instead.

Nutrition

Serving: 1of 5 servings | Calories: 299kcal | Carbohydrates: 33g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 716mg | Potassium: 93mg | Fiber: 5g | Sugar: 3g | Vitamin A: 201IU | Vitamin C: 5mg | Calcium: 125mg | Iron: 3mg