Veggie Shawarma

❤️ Why you’ll love it

While classic Eastern Mediterranean Shawarma typically consists of thinly sliced chicken, lamb, or beef and comprises numerous aromatic herbs and spices, including cumin, cardamom, turmeric, cinnamon, and paprika, you can absolutely enjoy this staple without the meat.

In my veggie shawarma recipe, I replace the meat with deliciously seasoned cauliflower, chickpeas, and green beans and top it with a creamy, homemade garlic aioli sauce. It is 100% plant-based and 100% irresistible!

There are many reasons why I love this vegetarian shawarma recipe. First and foremost, it is straightforward to make. You only need a sheet pan and 30 minutes time to serve it. 

It is incredibly flavorful, packed with fresh veggies and warm spices. You can also easily customize it to your liking with different vegetables, herbs, and spices of your choice. There are also a few different ways to serve shawarma, giving you a brand-new dish each time!

Last, but not least, I love that this recipe is easy on the pockets (which is why I have included it among the budget-friendly recipes in my Winter Vegan cookbook). All components are simple ingredients you can pick up at any local grocery store or already have at home.

🧾 Key ingredients

This recipe uses a variety of simple veggies, spices, and herbs that you can easily find in your pantry or neighborhood grocery store.

Cauliflower is the star of the dish, replacing the typical meat used in shawarma. I prefer using fresh cauliflower, but you can also use frozen if you want.

Green beans, chickpeas, and onions help give the dish extra texture and protein. The quickest and easiest is to grab frozen green beans and canned chickpeas.

Shawarma spice – Oregano, smoked paprika, garlic powder, onion powder, and soy sauce (tamari for gluten-free) make up the shawarma seasoning. If you do not have smoked paprika, regular paprika will do just fine. You can also use store-bought seasoning to save time.

Garlic aioli sauce – Combining vegan mayo, olive oil, lemon juice, and minced garlic will make a creamy and delicious sauce to drizzle over the shawarma once it is done.

🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

🥘 Equipment

Choose a non-stick baking sheet that will provide enough space to spread the vegetables in one layer. I recommend using a simple sheet pan if you have one lined with non-stick parchment paper. It is easy to clean up afterward.

👩‍🍳 Instructions

Making veggie shawarma

STEP 1
Thaw the frozen, pre-cooked green beans and cut them into inch-long pieces (approximately 25mm).

STEP 2
Mix the oregano, smoked paprika powder, garlic powder, onion powder, salt, black pepper, soy sauce, olive oil, and lemon juice in a small bowl.

STEP 3
Add the cauliflower florets, green beans, chickpeas, onion slices, and the seasoning to a large bowl. Use a spatula to spread it evenly over the vegetables.

STEP 4
Spread the vegetables on a baking sheet in one layer.

STEP 5
Roast them for 30 minutes in a 400 F (200 C) preheated oven.

STEP 6
Add vegan mayo, olive oil, lemon juice, and minced garlic in a separate smaller bowl. Season with salt and pepper to taste and mix well.

STEP 7
Pack your bowl with fresh veggies like lettuce, olives, cucumber, or tomatoes.

💡 Expert tip

Chopping evenly is important. When preparing a sheet pan meal, you need to ensure that the cooking time of the ingredients is the same. Chop cauliflower into small florets or even half florets to match the 30-minute roasting time of the chickpeas and the green beans.

🔄 Variations

For a more “meaty” texture, swap out the cauliflower for oyster mushrooms, tofu, soy curls, seitan, and jackfruit.

One of the great things about this veggie shawarma recipe is that you can mix and match different vegetables depending on what you have available to you. We love to add roasted broccoli, zucchini, asparagus, or even sweet potatoes to the bowl.

A bed of fresh greens is equally important such as arugula, romaine lettuce, spinach, or kale.

The variety of spices in this recipe gives the shawarma a burst of Mediterranean flavor. It is even better with fresh herbs like parsley or cilantro. If you like heat, add some cayenne pepper to the mix!

🥣 Serving ideas

I love serving this shawarma bowl with garlic aioli sauce the most. But I can show you several delicious sauces that go great with it. Like my tangy vegan tzatziki sauce, fresh lemon herb tahini, or spicy and sweet maple dijon tahini dressing.

Once finished, serve it over grains such as white rice, quinoa, couscous, farro, millet, or riced sweet potato to make a complete meal.

You can also place it on top of pita bread or flatbread and top it with sauce to make a delicious and filling wrap.

For the most flavorful dish, squeeze some fresh lemon juice on top right before serving.

❄️ Storing tips

In the refrigerator: When storing the leftovers, it is essential to keep the veggies and sauce in separate containers to prevent the veggies from becoming soggy. The vegetables will last up to five days, while the garlic aioli sauce lasts up to 10 days.

In the freezer: I do not recommend storing this veggie shawarma in the freezer as the vegetables, especially the fresh ones, will become soggy after they thaw.

Reheating: Reheat the vegetables in a skillet over the stovetop until warm. You can also reheat them in the microwave.

🤔 FAQs

More Middle Eastern recipes

I have plenty of cauliflower or chickpea recipes, but if you are looking for some delicious Middle Eastern meals, I can highly recommend the below:

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