You Won’t Believe It’s Vegan: The Best Shawarma That’ll Fool Even the Meat Lovers

I still remember the first time we made this vegan shawarma at home. The scent of warm spices hit us like a hug—cumin, paprika, and garlic sizzling together with juicy strips of marinated soy curls. We wrapped it in pillowy pita with crisp cucumbers, creamy tahini, and a squeeze of lemon, and I swear, everyone around the table paused after the first bite. No one spoke—they just chewed with wide eyes. It was that good.

This recipe has become one of our most-requested meals for family dinners, picnics, even quick weeknight cravings. It’s rich, bold, meaty in texture, and packed with spice—yet 100% plant-based. And the best part? You can make it in the oven, air fryer, pan, or even toss it on the grill for extra charred magic.

If you’re looking for that perfect combination of hearty and healthy, flavor-packed and easy, you’ve just stumbled on a treasure. This vegan shawarma might just become a regular in your kitchen—and your heart.

Preparation Time

• Total time: 45 minutes

• Marinating time: 20 minutes (can be skipped but HIGHLY recommended)

• Cooking time: 15–20 minutes

• Preparation time: 5–10 minutes

• Serves: 4–6 people

• Difficulty level: Easy

Let’s get to the heart of this dish: the ingredients.

The Necessary Ingredients (possible in all kinds of variations)

• 200g dried soy curls or soy strips (or oyster mushrooms for a more natural texture)

• 2 tbsp olive oil (or any neutral oil)

• 3 tbsp soy sauce or tamari (for gluten-free)

• Juice of 1 lemon

• 1 tbsp maple syrup or agave nectar

• 3 garlic cloves, minced

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp smoked paprika

• ½ tsp ground cinnamon

• ½ tsp turmeric

• ½ tsp black pepper

• ½ tsp salt (adjust to taste)

• Optional: a pinch of chili flakes for heat

• 1 red onion, thinly sliced

• Optional: fresh parsley or cilantro for garnish

For serving (optional but highly recommended):

• Warm pita or laffa bread

• Pickled turnips or cucumbers

• Sliced tomatoes

• Shredded lettuce

• Hummus or tahini sauce

• Vegan garlic sauce or vegan yogurt

Before we dive into the steps, here are a few alternatives you can easily use in this recipe to adapt it to different dietary needs or preferences.

Vegan & Gluten-Free Options:

• Use tamari instead of soy sauce for a gluten-free version.

• Choose gluten-free wraps or lettuce leaves for a low-carb wrap.

• Substitute soy curls with oyster mushrooms, jackfruit, or seitan if preferred.

Nut-Free Version:

• Avoid nut-based sauces and opt for seed-based (tahini, sunflower) or soy-based alternatives.

Now let’s walk through the magic of turning humble ingredients into a shawarma feast.

The Steps of Preparation (possible in all kinds of variations)

This is where the real magic happens—from soaking to sizzling, this is the moment where the scent of spices takes over your kitchen and your senses.

The Steps of Preparation (possible in all kinds of variations)

1. Soak the soy curls in hot water for 10 minutes, then drain and press out as much moisture as possible using a clean towel or your hands.

2. In a large mixing bowl, whisk together olive oil, soy sauce, lemon juice, maple syrup, minced garlic, cumin, coriander, smoked paprika, cinnamon, turmeric, black pepper, salt, and chili flakes.

3. Add the drained soy curls to the bowl and toss thoroughly until fully coated in the marinade.

4. Cover and let marinate for at least 20 minutes (or overnight in the fridge for best flavor).

5. Preheat your cooking method of choice:

   • Oven: Preheat to 220°C (425°F).

   • Air fryer: Preheat to 200°C (390°F).

   • Pan: Heat over medium-high with a little oil.

   • Grill: Heat grill and lightly oil the grates.

6. Add sliced red onion to the marinated soy curls and toss again to combine.

7. Cook the mixture:

   • Oven: Spread on a baking sheet and bake for 15–20 minutes, flipping halfway.

   • Air fryer: Cook for 10–15 minutes, shaking halfway.

   • Pan: Sauté for 10–12 minutes until crispy edges form.

   • Grill: Grill on a tray or foil, turning occasionally, for 10–15 minutes.

8. Warm your pita or flatbread (pan-toast, oven, or microwave).

9. Spread with hummus or garlic sauce, layer in the shawarma, and top with fresh vegetables, pickles, and herbs.

10. Wrap it all up and take that first heavenly bite!

After that final sizzling step, you’re ready to dig in—but before you do, let’s take a look at why this shawarma isn’t just delicious, but also packed with goodness.

Nutritional Benefits

• Rich in plant protein thanks to soy curls or mushrooms—ideal for muscle maintenance and energy.

• Packed with anti-inflammatory spices like turmeric, garlic, and cumin that support immunity.

• High in fiber from soy and veggies, promoting gut health and digestion.

• Low in saturated fat compared to traditional meat shawarma, making it heart-friendly.

• Vegan and cholesterol-free, which supports long-term cardiovascular health.

• Great source of iron and magnesium, especially if paired with lemon juice for better absorption.

• Rich in antioxidants from paprika and fresh herbs.

• Versatile and low glycemic, especially when wrapped in lettuce or gluten-free alternatives.

Let’s say you’ve mastered the base—here are some fun ways to upgrade and customize it for next time!

Possible Additions or Upgrades

• Add roasted eggplant or zucchini for extra texture.

• Spice it up with harissa or homemade chili garlic sauce.

• Mix in caramelized onions or roasted garlic for deeper flavor.

• Serve over rice or quinoa bowls instead of in pita.

• Add vegan feta or cashew cheese for a creamy twist.

• Top with crispy chickpeas for crunch.

• Try a beet tahini drizzle for color and sweetness.

• Grill it over charcoal for an irresistible smoky flavor.

And finally, here are some of the questions I often get from friends and followers when I share this recipe.

Frequently Asked Questions (FAQs)

Can I make this recipe ahead of time?
Yes! The marinated soy curls can be prepped up to 3 days in advance and stored in the fridge. Cook when ready.

Is it freezer-friendly?
Absolutely. Cooked shawarma can be frozen in airtight containers for up to 2 months. Reheat in a pan or oven for best texture.

What if I don’t have soy curls?
Use oyster mushrooms, seitan, shredded tofu, or even chickpeas roasted in the same marinade.

Can I use store-bought shawarma spice blend?
Yes, but adjust salt and lemon to balance it out—some blends can be very salty or strong.

What’s the best sauce to go with this?
Tahini sauce, garlic yogurt, or hummus are all perfect. Vegan tzatziki is also a fantastic choice.

How do I make it low-carb?
Serve the shawarma in lettuce wraps or over cauliflower rice.

Can kids eat this?
Definitely! You can skip the chili flakes to make it milder. My kids love it in mini wraps.

Is it high in protein?
Yes—especially with soy curls or seitan. One serving can provide up to 25g of protein!

Can I cook this in a Ninja Foodi or Instant Pot?
Yes—use the sauté function to cook the mixture, then crisp it up with the air crisp or bake mode.

What if I don’t have time to marinate?
It will still taste great, but even a quick 10-minute soak in the marinade boosts the flavor a lot.

From my experience, this vegan shawarma is one of those dishes that brings people together. Whether you’re cooking for a skeptical meat-eater, prepping weekday lunches, or hosting a weekend feast—it always disappears fast.

If you enjoyed this recipe, please share it with your friends, post it on social media, and help others discover just how amazing plant-based eating can be!

Let’s keep spreading the flavor—one wrap at a time.