Veggie Shawarma
This flavor-packed veggie shawarma puts a twist on the traditional Middle Eastern dish by replacing the meat with colorful vegetables for a 100% plant-based meal. Seasoned cauliflower, green beans, and chickpeas are the heart of this dish, with a delicious homemade garlic aioli sauce to top it off.
Servings 4 servings
Calories 643kcal
Equipment
- 1 Non-stick baking sheet
- 1 Non-stick baking sheet
Ingredients
- 14 oz Cauliflower
- 5 oz Green beans
- 1 cup Chickpea
- 1 Onion
- 1 + ½ tsp Soy sauce tamari for gluten-free
- 5 Tbsp Olive oil
- 2 Tbsp Lemon juice (freshly squeezed)
- 2 tsp Oregano
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Cumin
- ½ tsp Smoked paprika powder
- 1 tsp Salt
- ¼ tsp Black pepper
- 1 cup Vegan mayo
- 2 clove Garlic
Instructions
- Thaw pre-cooked frozen green beans and cut them into inch-long (25 mm) pieces.
- To make the seasoning, mix oregano, smoked paprika powder, garlic powder, onion powder, salt, black pepper, soy sauce (or gluten-free tamari), 4 Tbsp of olive oil, and 1 Tbsp of lemon juice in a small bowl.
- Take a large bowl and add cauliflower florets, green beans, cooked or canned chickpeas, and onion slices.
- Add the seasoning and spread it evenly over the veggies with a spatula.
- Preheat the oven to 400 F (200 C).
- Spread the vegetables evenly and in one layer on a non-stick baking sheet and bake them for 30 minutes.
- Add vegan mayo, 1 Tbsp of olive oil, 1 Tbsp of lemon juice, and minced garlic in a smaller bowl to make the garlic aioli sauce. Season them with salt and black pepper. Mix well.
- Assemble your shawarma bowl by adding fresh vegetables like lettuce, olives, cucumber, or tomatoes. Serve it with pita bread.
Notes
This recipe works great with all kinds of vegetables, so you can easily mix and match depending on what you have.