Vegan Beef Shawarma Wrap
Experience the bold and savory flavors of the Middle East with our Vegan Beef Shawarma Wrap. This plant-based delight swaps traditional beef for textured vegetable protein (TVP), marinated in a tantalizing blend of ground cumin, coriander, smoked paprika, cinnamon, and allspice for authentic shawarma taste. The TVP is then pan-seared to a crispy perfection and nestled in warm pita bread with creamy tahini, fresh parsley, crunchy veggies, and tangy pickled turnips. Easy to prepare and completely dairy-free, this recipe is perfect for quick weeknight dinners or an impressive lunch option. Packed with spices, fresh ingredients, and rich textures, this vegan twist on the classic shawarma will transport your taste buds to the bustling streets of the Mediterranean!
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Recipe Information
Ingredients
- 200 g Textured vegetable protein (TVP) chunks
- 500 ml Vegetable broth
- 2 tbsp Olive oil
- 2 tbsp Lemon juice
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Smoked paprika
- 0.5 tsp Ground allspice
- 0.5 tsp Ground cinnamon
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 pieces Large pita breads
- 4 tbsp Tahini
- 2 tbsp Fresh parsley, chopped
- 2 large Tomatoes, sliced
- 1 medium Cucumber, sliced
- 1 small Red onion, thinly sliced
- 100 g Pickled turnips
Instructions
In a medium saucepan, bring the vegetable broth to a boil.
Add the TVP chunks to the boiling broth, cover, and remove from heat. Allow to sit for about 10 minutes, or until the TVP has absorbed the broth and softened. Drain any excess liquid.
In a large bowl, combine olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, ground allspice, ground cinnamon, garlic powder, onion powder, salt, and black pepper.
Add the rehydrated TVP to the bowl with the marinade mixture and toss until fully coated.
Heat a non-stick skillet over medium heat. Add the marinated TVP and cook for about 10-12 minutes, stirring occasionally until browned and crispy on the edges.
Warm the pita breads in a dry skillet over medium heat or wrap them in foil and heat them in a preheated oven at 180°C (350°F) for 5 minutes.
To assemble the wraps, spread 1 tablespoon of tahini over each warm pita.
Top with cooked TVP, sliced tomatoes, cucumbers, red onion, pickled turnips, and a sprinkle of fresh parsley.
Roll the pita tightly to enclose the filling, slice in half if desired, and serve immediately.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5343 mg | 232% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 39.1 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5433 mg | 418% | |
| Iron | 21457.2 mg | 119207% | |
| Potassium | 5310 mg | 113% | |
*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.
