Vegan Beef Shawarma
Dive into bold Middle Eastern flavors with this mouthwatering Vegan Beef Shawarma recipe! Featuring perfectly seasoned soy curls, marinated in a tantalizing blend of warm spices like cumin, coriander, smoked paprika, and cinnamon, this plant-based twist on a classic shawarma delivers satisfying texture and richness. The crispy soy curls are nestled in warm, pillowy pita bread and topped with fresh veggies like tomatoes, cucumbers, red onions, and parsley, all brought together with a creamy dairy-free yogurt-tahini sauce. Quick to prepare in just 45 minutes, this recipe is ideal for meat-free meals that don’t compromise on taste or tradition. Perfect for vegans, vegetarians, or anyone exploring plant-based options, this Vegan Beef Shawarma is a showstopping homage to authentic shawarma flavor—no meat required!
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Recipe Information
Ingredients
- 8 oz soy curls
- 2 cups boiling water
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces pita bread
- 1 cup sliced tomatoes
- 1 cup sliced cucumbers
- 0.5 cup sliced red onions
- 0.25 cup fresh parsley, chopped
- 0.5 cup dairy-free yogurt
- 2 tbsp tahini
Instructions
Place the soy curls in a large bowl and cover with boiling water. Let them soak for 10 minutes until rehydrated. Drain and squeeze out excess water.
In a separate mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, cayenne pepper, salt, and black pepper to create the marinade.
Add the drained soy curls to the marinade, ensuring they are well coated. Let them marinate for at least 20 minutes, stirring occasionally.
Heat a large skillet over medium-high heat. Add the marinated soy curls and cook for about 10 to 15 minutes, stirring occasionally until they are browned and slightly crispy.
In a small bowl, mix the dairy-free yogurt with tahini to create the sauce. Set aside.
Warm the pita bread either in a toaster oven or skillet until soft and pliable.
Assemble the shawarma by spreading a generous amount of yogurt-tahini sauce onto each pita. Layer with cooked soy curls, sliced tomatoes, cucumbers, red onions, and chopped parsley.
Roll up the pita tightly and serve immediately. Enjoy your Vegan Beef Shawarma!
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3049 mg | 133% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 37.0 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2906 mg | 224% | |
| Iron | 10739.9 mg | 59666% | |
| Potassium | 3861 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
