Succulent Vegan Shawarma with 2 Epic Sauces!

Published: Feb 23, 2024 · by Tracy Halasz · 41 Comments

This succulent vegan shawarma wrap is a huge family favorite for good reason! It's packed with perfectly seasoned soy curls, crispy chickpeas, creamy hummus, and fresh veggies all wrapped in warm pita bread. But the secret that makes this vegan shawarma recipe THE BEST, is the 2 craveable sauces!

Large vegan shawarma being held in one hand.

We're obsessed with these vegetarian shawarma wraps dripping with so much saucy goodness! I mean, they have all the best parts of a classic Middle Eastern shawarma, but they're meat free and dairy free! Don't be fooled though, they are just as juicy, satisfying, and filling as traditional shaved chicken or beef shawarma sandwiches!

For this 'meaty', vegan version, I season soy curls and chickpeas with a flavorful shawarma spice blend then bake them. We love soy curl shawarma stuffed into pita pockets with fresh veggies and lots of shawarma sauce, but it's also delicious served as a bowl!. The thing that sets this vegan shawarma recipe apart from the rest is definitely the vegan sauces. Yup, there's two!!

Table of Contents show

Bowl of vegan tzatziki sauce topped with chopped green herbs being whisked in.

Bowl of orange sweet and spicy tahini sauce being stirred.

This veggie shawarma is incredible with just a traditional tahini sauce. However, to push the flavor profile over the top (highly recommend!), I combine two sauces: an addictive sweet and spicy tahini sauce and a tangy, dairy-free tzatziki sauce. This epic, flavor combination is pure magic, bursting with flavor, and sure to light up your tastebuds!

Shawarma Ingredients (veggie version!)

This homemade vegan shawarma recipe uses only a few simple pantry ingredients (all plant based) yet creates an incredibly flavorful and 'meaty' wrap! Here's what you'll need:

Soy curls* (vegan meat replacement): Soy curls are the star of this vegetarian shawarma wrap. Generously seasoned with traditional Middle Eastern spices, they are crispy, tender, chewy, and juicy as they soak up all the shawarma flavors. Dang delicious!
Chickpeas: Seasoned then roasted, chickpeas add crispy texture and an extra boost of plant protein.
Veggie toppings: Cucumbers, tomatoes, pickled red onions (or pickles), and shredded romaine.
Shawarma spice blend: This custom shawarma seasoning is a mixture of sweet paprika, cumin, cinnamon, coriander, garlic, oregano, and cayenne. Along with extra virgin olive oil and fresh lemon juice to make a paste. Or buy a pre-mixed shawarma spice blend.
The BEST Shawarma sauce: We're obsessed with the combination of creamy sweet and spicy tahini sauce mixed together with the light and tangy vegan tzatziki. Both sauces can be made up to a week in advance.
Pita bread: (aka shawarma bread!) Use store bought or homemade pita bread,

Vegetarian Shawarma Variations

Customize your veggie shawarma to suit your taste. Anything goes, but here's a few options for the filling, sauces, and ways to serve shawarma:

Vegan Shawarma meat options: For this recipe I make a sheet pan of soy curls and chickpeas, but you can choose just one or the other. More shawarma filling options to try: Sub in pan fried fried mushrooms and onions, crispy baked cauliflower, jackfruit or baked tofu for the soy curls. Whichever you choose, these 'meaty' vegetarian wraps won't disappoint!
Shawarma sauce ideas: Play with flavor combinations by switching up the sauces. Try different flavored tahini sauce, lemon dill hummus, creamy chipotle sauce or vegan ranch. We like a dollop of hummus too!
Get creative: For a lighter vegan dinner, make a shawarma salad without the pita bread. Or try a healthy vegan shawarma bowl (gluten free) served on your favorite grain like quinoa or couscous.

What Are Soy Curls anyway?

Let's talk about soy curls! Soy curls are an amazing plant-based meat substitute made from soybeans which are rich in fiber, good source of protein, and are gluten free. I use the Butler Brand soy curls made with non-GMO soybeans, processed without chemicals, and packaged without additives or preservatives*.

Spicy soy curls on a baking sheet. — Vegan chicken shawarma made with baked soy curls.

If you are as surprised and impressed by the meaty, juicy texture of soy curls as we are (it's quite similar to chicken tenders), try these vegan soy curl recipes next: vegan cashew chicken, vegan ginger beef or vegan tacos!

How to Make Vegan Shawarma

This 'meaty' succulent, vegan shawarma recipe is easy to make, but there are a few components to create all that incredible flavor and texture. Let's get into the details:

Prepare the soy curls: Hydrate the soy curls (8-10 minutes). Drain, rinse, and gently squeeze excess liquid.

Four photos of shawarma spice blend mixed in two bowls with soy curls and chickpeas.

Make the shawarma spice blend (or use a store bought blend) then mix it together with fresh lemon juice and olive oil to make a loose paste/marinade.
Coat the soy curls and chickpeas: Toss the hydrated soy curls and chickpeas in the savory shawarma marinade/paste. The soy curls will soak up the Middle Eastern flavors and the seasoning will stick to and coat the chickpeas.

Spicy chickpeas and soy curls on a baking sheet before going into oven.

Cook the soy curls and chickpeas: Spread evenly in a single layer on the prepared sheet pan. Once the soy curls are crispy, juicy, and chewy, remove from the oven.
Prep toppings and sauces: While the soy curls are baking, prep the toppings and make the two sauces. (Both sauces can be made several days in advance.)
Assemble the vegan shawarma pitas: I like to warm the pita pocket/bread slightly (makes it pliable). Then slice it in half, spoon on some homemade hummus or tahini sauce, stuff in lots of the spicy soy curl and chickpea filling, add your favorite veggies, and finish with more of the sauces. Enjoy!

Vegan shawarma, veggie toppings, and tahini sauce wrapped in a pita bread.

Expert Tips

A few tips for making 'meaty' succulent, veggie shawarma wraps that everyone loves from vegans, vegetarians, plant based and meat eaters alike!:

Soy curls: I give the soy curls a quick rinse after they're hydrated. Then gently squeeze excess water before tossing them in the shawarma spice blend.
Cooking time: The soy curls come in different sizes and shapes. The larger pieces will be succulent and juicy while the smaller pieces will get a bit crispy. It's a heavenly texture combination! If you want the soy curls to be chewier, leave them in the oven a bit longer. If it's your first time working with soy curls, check them periodically during cooking to ensure the texture is just right for your taste (juicy, chewy, tender, etc).
Which is better baking or frying the soy curls?: I tested both methods of cooking soy curls. For this recipe, baking them produced a more succulent and juicy soy curl (much like chicken tenders). The baked method is also hands free so the timing was perfect for cutting veggies and making sauces.
Extra flavor: Use vegan chicken broth or veggie broth instead of water to hydrate the soy curls. And don't be afraid to spice liberally! The neutral flavor of soy curls and chickpeas temper the bold flavors of the Middle Eastern shawarma spices so add a little extra spice to boost up the flavor profile.
Easy clean up tip: For convenience, use the same mixing bowl to coat the soy curls and then the chickpeas (not necessary to wash it out between). Use a parchment sheet on the sheet pan for effortless clean up.
Make ahead: The sauces and shawarma seasoning can be made several days in advance, as can the pita bread if you are making it from scratch.

Vegan shawarma wrap served on a pita with spicy vegan chicken replacement, pickled onions, tomatoes, and creamy sauce.

More Vegan, Dairy Free Sauces and Dips

Here at Simply Ceecee we're all about easy and flavorful 5 minute vegan sauces. They're a simple way to elevate everything from leftovers to vegan tacos, dinner salads, veggie burgers, and so much more. There's a sauce for everyone (dairy free, egg free, gluten free, plant based, vegetarian, oil free, low carb, keto, nut free, and always vegan). Here's some of our favorites:

If you tried this epic Vegan Shawarma wrap recipe or any other recipe on the blog, please let me know how you liked it in the comments below! Be sure to follow along on Instagram and Pinterest for more delicious vegan recipes.
JOIN US SUNDAY MORNINGS: Sign up for my weekly NEWSLETTER!

Vegetarian shawarma made with soy curls and chickpeas piled high with chickpeas and veggies in a wrap.

Vegan Shawarma Recipe with Two Epic Sauces!

The most succulent, Middle Eastern seasoned, vegan shawarma recipe! This high protein, saucy vegan shawarma wrap is made with marinated soy curl tenders and crispy chickpeas. Topped with your choice of tomatoes, cucumbers, pickled onions, and shredded romaine all wrapped in warm pita bread then drizzled with two craveable shawarma sauces. So addictively delicious!

YIELD: 3-4 people depending on appetite!

Author : Tracy Halasz

Servings: people

Rate this recipe!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

INGREDIENTS

For the Soy Curl Shawarma Filling

4 ounces soy curls (dry measure)
water, chicken broth or veggie broth for hydrating
12 ounce can chickpeas (drain, rinse, and pat dry)

Shawarma Seasoning Ingredients

1 ½ tablespoons sweet paprika
1 ½ teaspoons cumin
¼ teaspoon cinnamon
1 tablespoon ground oregano (more to taste)
1 ½ teaspoons coriander
1 ½ teaspoons garlic powder
¼ - ½ teaspoon cayenne pepper
¾ teaspoon coarse black pepper (more to taste)
1 tablespoon brown sugar (optional)
½ teaspoon fine salt (optional)

To Make the Seasoning Paste

2-3 tablespoons lemon juice
2-3 tablespoons olive oil
extra water to thin sauce

Shawarma Toppings

1-2 tomatoes, chopped
2 mini cucumbers, peeled, thin slices
romaine lettuce, sliced
pickled red onions*
½ - 1 cup hummus (optional)
parsley and dill, rough chop for garnish

Shawarma Sauces

1 tzatziki sauce recipe*
1 sweet and spicy tahini sauce*
4 pita bread

INSTRUCTIONS

Preheat oven to 400º F.
Line a large sheet pan with parchment paper. Spread 1 tablespoon of oil evenly over the parchment for extra crispiness.
Prepare the soy curls: Hydrate soy curls as per package directions (using water vegan chicken broth or veggie broth). I use Butler Brand soy curls.
Yield: Half the 8 oz package is about ¾ of a pound hydrated soy curls.
Drain & rinse the soy curls: Then gently squeeze excess liquid from soy curls.

Shawarma Seasoning Paste

Shawarma seasoning blend: Stir all spices together in a small bowl. Then add the olive oil (or water if oil free) and ~2 tablespoons of fresh lemon juice. Add more water (oil or lemon) as needed to make a loose paste.
Season the soy curls: Toss ¾ of the shawarma seasoning paste with the soy curls in a mixing bowl or large ziplock bag. Toss until the soy curls are evenly coated.
Spread out in a single layer over ¾ of the prepared sheet pan.
Season the chickpeas: Next add the chickpeas and the remaining seasoning paste to the same bowl/bag. Toss to coat then spread out next to the soy curls.
Into the oven: Bake for 23-26 minutes, stirring halfway through. Remove the chickpeas and any smaller soy curls if they are getting too crisp for your taste.

Make Sauces & Prep Toppings

Both sauces can be made several days in advance. Make one or both (I highly recommend both!).
Vegan Tzatziki (3-5 minutes)
Sweet and Spicy Tahini Sauce (3 minutes)
Homemade Quick Pickled Red Onions or use store bought.
Prep the veggies: Slice and chop the toppings and fresh herbs while the soy curls and chickpeas are baking.

Assembling the Shawarma Wraps

Warm both sides of the pita bread on a griddle/skillet over medium heat. Can also heat in the oven or microwave until warmed through.
Add the filling: Lay the pita bread on a plate, add a smear of hummus (if using) then a pile of soy curls, chickpeas, and veggie toppings. Liberally drizzle with the sauces. Sprinkle with chopped fresh herbs. Wrap the pita around the filling to serve*.
Time to Dig in: Serve immediately with extra sauce for dipping and don't forget the napkins!

NOTES

Soy curls: You can buy Butler soy curls online, at vegan markets, most health stores or bulk stores.

Shawarma seasoning blend: I triple or 4X the batch and store it in a glass jar in the pantry. It's delicious on everything from grilled veggies, vegan scrambled eggs, vegan tofu tacos, and so much more. OR buy a pre-mixed shawarma blend at the grocery store.

Shawarma sauces: The two sauces are easy to make and together are a dynamite flavor explosion. To save time make the sauces up to a week in advance and store in the refrigerator until ready to use. Any leftover sauce is fabulous on veggie sandwiches, burritos, buddha bowls, tacos, veggies burgers, etc.

The best bread for shawarma: A thin tortilla is not going to cut it this time. Choose a sturdier wrap like pita bread then put the filling on top of the pita not inside the pocket*. Wrap like a taco and enjoy. A pillowy flatbread or pizza shell are both excellent choices as well. *If your pita pockets are thick and sturdy, it's okay to cut them in half and stuff everything inside - watch for drippage tho!

Warming the shawarma wrap: Don't skip warming the pita - it makes all the difference and softens the bread so it's easier to roll. Flavor Tip: While the griddle is warming, brush garlic butter on each side of the pita. Grilled both sides just until warm and fragrant. Remember to keep it soft though!

Storing tips: Store any leftovers in separate containers in the fridge for 4 or 5 days. The sweet and spicy tahini sauce will keep well for at least 10 days.

This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

Tried this recipe? Tag me!Mention @ceeceecooks or tag #ceeceecooks

Originally posted in October 2019. Revised June 2021 to include updated photos, tips, and substitutions.

More Vegan Dinner Ideas

Comments

5 from 22 votes (5 ratings without comment)