Vegan Shawarma

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    Tortillas 2.0 Unit(s)


    Soya Bean Nuggets 30.0 grams

    Soya Bean Nuggets

    Garlic 5.0 grams


    Gherkins 50.0 grams


    Shawarma Spice Mix 10.0 grams

    Shawarma Spice Mix

    Sumac 1.0 grams


    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

    Medium Tomato 2.0 Unit(s)

    Medium Tomato

    Romaine Lettuce 100.0 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
    : Your Kitchen Essentials
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Soak the soya bean nuggets in water for about 30 minutes. Make sure the tops are covered by about a centimeter or two of water.

    Wash and dry the vegetables prior to chopping (as required):
    - Garlic: peel and mince
    - Romaine Lettuce: cut into strips
    - Tomato: deseed and cut into strips
    - Gherkins: slice.
    : Prepare the Shawarma “Meat”
    Once the soya nuggets have been soaked through and are spongy, take them out. Squeeze out the excess water.
    Marinate them in: apple cider vinegar, light soy sauce, pomegranate molasses, the shawarma spice mix provided and garlic.
    Let it marinate for about 20 minutes at least.

    Heat some oil in a pan. Set it to medium heat and then start frying the marinated soya mix. 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. Check the seasoning.
    Once the “meat” is ready, chop it up.
    : Assemble the Shawarma, Plate and Serve
    Warm up the tortilla, this makes it easier to handle and roll the shawarma.
    Spread the Vegan Tahina provided at the base, the spread some soya meat, then gherkins, lettuce, tomato and sprinkle some sumac. Then roll up the shawarma.

    Plate and Serve:
    Crisp up the outside of the wrap (IF you have the inclination) in a pan or a grill. Plate it and serve.