Recipe: Vegan Shawarma

I’ve told the story of my love for Shawarma before. Before I was vegan, it was my favorite “fast” food.ย  When I first tried to make a vegan version, I used Gardein Chik’n Strips and it was very tasty. Last night I wanted to try it with seitan, and I think it was even better. I took it a step further and made my own hummus, too. I decided I need to write up the recipe properly (in my previous post, it was “add a cup of this, and a teaspoon of that.”), so that it would be easy to follow and be consistently delicious.

Vegan Shawarma


One package (or one cup if homemade) seitan or chicken substitute, cut into strips
One Tablespoon lemon juice
One teaspoon Garam Masala
1/2 teaspoon Paprika
1/4 teaspoon Cumin
1/2 teaspoon Salt
Pepper to taste
1/2 cup soy yogurt
One Tablespoon Malt Vinegar
Two Cloves Garlic, minced


In a small bowl, sprinkle the seitan with the garam masala, paprika, cumin, salt and pepper. Add the lemon juice and toss to mix. In a separate bowl, combine the yogurt, vinegar, and garlic. Add the “meat” mixture and stir together. Marinate for a minimum of 30 minutes, or up to overnight.

Preheat Broiler. Spray broiler pan lightly with cooking spray. Spread seitan in a single layer on the pan. Broil until lightly browned, then turn over and repeat on the other side.

Serve with warmed pita bread, hummus (recipe below) or shawarma sauce (recipe below). (Can also be served with vegan tzatziki or tahini sauce.) Top with tomato salad (recipe below).


One can garbanzo beans, rinsed and drained
Two Tablespoons Lemon Juice
1/4 cup Olive Oil (plus another tablespoon to drizzle over the top)
One teaspoon Tahini
Two cloves garlic, minced
1/2 teaspoon salt

Place all ingredients in a food processor or blender. Process on high until creamy and smooth.

HummusShawarma Sauce

Three Tablespoons vegan mayonnaise
Two Tablespoons Rice vinegar
Two cloves garlic, minced
One Tablespoon Olive Oil
1/2 teaspoon salt

Blend all the ingredients until smooth.

Tomato Salad

One small tomato, chopped
1/4 cup onion, chopped
1/2 cup cucumber, chopped
1/2 cup olive oil
Two Tablespoons red wine vinegar
Salt & pepper to taste

Combine the vegetables. Mix the rest of the the ingredients and pour over vegetables. Toss lightly.

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  1. says

    thank you for the hummus recipe!! ive been making it for a while, and while its “good” it’s not as good as store bought, maybe the lemon juice is whats missing!!! can’t wait to try!!
    fizzgig recently posted..Sick Day…My Profile

    • says

      You’re welcome! The first time I made it, I thought the same, but because I had put too much lemon in. I cut it back and it was much better. In fact, I just might make some when I get home from work!

      Make note that I messed up writing the recipe and forgot the olive oil! It’s pretty important to that texture, though you can cut it back a little if you’re trying to watch fat calories.
      Debbie recently posted..Recipe: Vegan ShawarmaMy Profile

  2. says

    OMG you saved my life. This was my absolute favorite meal before going vegan. Oh how I’ve missed it terribly. I have a fresh batch of seitan cooking up just for this recipe. I can’t keep my spoon out of the shawarma sauce as I wait! It’s perfect and better than before. I thank you! Now I just need to make some of that spicy harissa they used to give me to go with the garlic sauce. Thank you seriously. You made my life! ๐Ÿ™‚ Namaste

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