Vegan Shawarma is a flavorful plant-based take on the Middle Eastern classic, featuring roasted chickpeas, cauliflower, and mushrooms seasoned with warm aromatic spices. Served with fresh vegetables and creamy garlic tahini sauce, it’s a satisfying meal perfect for wraps, bowls, or salads.
Ingredients
1 can (15 ounces) chickpeas, drained and rinsed
1 small head cauliflower, cut into florets
8 ounces mushrooms, sliced
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon garlic powder
1 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Pita bread or flatbread
Shredded lettuce
Sliced tomatoes
Sliced cucumbers
Red onion, thinly sliced
Fresh parsley
1/4 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
2–4 tablespoons water
Pinch of salt
Instructions
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
In a large bowl, combine the chickpeas, cauliflower, and mushrooms.
Drizzle with olive oil and lemon juice.
In a small bowl, mix together the cumin, paprika, coriander, garlic powder, turmeric, cinnamon, salt, black pepper, and cayenne pepper if using.
Sprinkle the seasoning over the vegetables and chickpeas and toss until evenly coated.
Spread the mixture in a single layer on the baking sheet.
Roast for 25–30 minutes, stirring halfway through, until golden and slightly crisp.
While the vegetables roast, whisk together the tahini, lemon juice, garlic, salt, and enough water to create a smooth sauce.
Warm the pita bread or flatbread.
Fill each pita with lettuce, tomatoes, cucumbers, red onion, and the roasted shawarma mixture.
Drizzle generously with the garlic tahini sauce.
Garnish with fresh parsley and serve immediately.
Notes
For extra protein, substitute or add tofu, soy curls, or seitan.
Serve in bowls over rice or quinoa for a gluten-free option.
Add pickles, olives, or vegan feta for additional Mediterranean flavor.
Store the roasted shawarma mixture in the refrigerator for up to 4 days.
Freeze the cooked shawarma mixture for up to 2 months.
Spread ingredients in a single layer while roasting to maximize crispness.
