Vegan Shawarma

Copper and iron are essential for the new blood cell formation. One tablespoon of mustard contains 6 percent of the recommended value for iron. A deficiency of iron can lead to anemia.

    This combination does not exist.

    Tortillas 2.0 Unit(s)


    Soya Bean Nuggets 30.0 grams

    Soya Bean Nuggets

    Gherkins 20.0 grams


    Sumac 1.0 grams


    Shawarma Spice Mix 10.0 grams

    Shawarma Spice Mix

    Light Soya Sauce 5.0 ml

    Light Soya Sauce

    Pomegranate Molasses 15.0 grams

    Pomegranate Molasses

    Apple Cider Vinegar 10.0 ml

    Apple Cider Vinegar

    Tomato 50.0 grams


    Garlic 5.0 grams


    Romaine Lettuce 50.0 grams

    Romaine Lettuce

    Vegan Tahina Spread by Let's Cook 25.0 grams

    Vegan Tahina Spread by Let's Cook

    • Time : 30.0 mins
    • |
    • Calories: 583.0 kcal
    • |
    • Protein : 27.0 g
    • |
    • Fat : 15.0 g
    • |
    • Carb. : 95.0 g
    Prepare the Shawarma “Meat”
    Soak the soy chunks for about 30 minutes in water (ambient or room temperature). Make sure the tops are covered by about a centimeter or two of water.
    Once they have been soaked through and are spongy, take them out. Squeeze out the excess water.
    Marinate them in: Apple cider vinegar, Soy Sauce, Pomegranate Molasses, the Shawarma Spice mix and some minced garlic.
    Let it marinate for about 20 minutes at least.

    While the "meat" is marinating, wash and dry the lettuce and tomato. Then cut them into strips for the shawarma filling.
    Putting it together
    Heat some oil in a pan. Set it to medium heat and the start frying your soy chunks. This is just to to dry out some of the excess water and lightly colour the chunks. The frying should take no longer than 5-7 minutes. Any longer and you risk drying out the soy and ending up with rubber pellets.
    Once the “meat” is ready, chop it up.
    Slice up the gherkins.
    Warm up the tortilla, this makes it easier to handle and roll the shawarma.
    Spread the Vegan Tahina paste at the base, add some soy meat, the pickles and sprinkling of sumac. Then roll up the shawarma.

    Bonus : Crisp up the outside of the wrap IF you have the inclination.