Vegan Lamb Shawarma
Experience the irresistible flavors of the Middle East with this Vegan Lamb Shawarma, a plant-based twist on the classic dish that’s bursting with aromatic spices and hearty textures. Made with thinly sliced seitan marinated in a dynamic blend of cumin, coriander, smoked paprika, and warm spices like cinnamon and allspice, this recipe ensures every bite is perfectly seasoned. After being pan-cooked to a perfect crisp, the savory seitan is elevated with fresh herbs like parsley and mint and paired with creamy tahini sauce for a luscious finish. Served in warm, pillowy pita bread, this shawarma is perfect for lunch, dinner, or a satisfying meal on the go. Quick to prepare and ideal for vegans craving bold, authentic flavors, this recipe is sure to impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 500 grams seitan
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1 teaspoon sea salt
- 0.5 teaspoon red chili flakes
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 0.5 cup tahini sauce
- 4 pieces pita bread
Instructions
Slice the seitan into thin strips, about 1/4 inch thick, and set aside.
In a large mixing bowl, combine olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, ground allspice, ground cinnamon, garlic powder, onion powder, black pepper, sea salt, and red chili flakes.
Add the sliced seitan to the bowl and toss until fully coated with the marinade. Allow the seitan to marinate for at least 15 minutes, or overnight in the refrigerator for more flavor.
Preheat a large non-stick skillet over medium-high heat.
Add the marinated seitan to the skillet and cook for 10-15 minutes, stirring occasionally, until the seitan is browned and crispy on the edges.
Once cooked, remove from heat and sprinkle chopped parsley and mint over the seitan. Toss to combine.
Warm the pita bread in a dry skillet or in the oven, wrapped in foil, until pliable.
To assemble, spread a generous amount of tahini sauce on each pita bread, layer with the seitan mixture, and add any additional toppings such as tomatoes, cucumbers, or pickled onions, if desired.
Fold the pita over to enclose the filling, wrap in foil or parchment paper for easy eating, and serve immediately.
Nutrition Facts
Calories |
2049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3436 mg | 149% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 8.1 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 780 mg | 60% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 1517 mg | 32% | |
*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.
