Veggie Shawarma
If you’re looking for a vibrant and flavorful dish that celebrates the magic of vegetables, look no further than this Veggie Shawarma. Packed with roasted cauliflower, crisp green beans, and hearty chickpeas, this recipe is not only satisfying but also incredibly easy to whip up. Whether you’re preparing a quick weeknight dinner or impressing guests at your next gathering, this Veggie Shawarma will be the star of the show. With a zesty homemade sauce to bring everything together, it’s time to dive into this delicious plant-based dish!
Why This Recipe is a Keeper
Veggie Shawarma is a versatile and nutritious meal that can cater to various dietary preferences. It’s fully plant-based, making it a great option for vegans and vegetarians, while also being wholesome enough for anyone looking to incorporate more vegetables into their diet. The combination of spices creates a depth of flavor that rivals traditional shawarma, ensuring that your taste buds will be delighted with every bite. Plus, it’s easy to customize—feel free to add your favorite veggies or adjust the spices to suit your palate!
Ingredient Notes
- 14 oz Cauliflower: Cut into florets, this vegetable provides a hearty base for the shawarma.
- 5 oz Green Beans: Fresh or frozen, they add a satisfying crunch and vibrant color.
- 1 cup Chickpeas: Canned or cooked, they offer protein and fiber, making the dish filling.
- 1 Onion: Sliced, it adds sweetness and depth when roasted.
- 1 + 1 tsp Soy Sauce (or tamari for gluten-free): This adds umami and helps to marinate the veggies.
- 5 Tbsp Olive Oil: Essential for roasting, it helps to achieve a crispy texture.
- 2 Tbsp Lemon Juice: Freshly squeezed adds brightness and acidity.
- 2 tsp Oregano: A classic herb that complements the other spices.
- 1 tsp Garlic Powder: For a punch of flavor without the hassle of fresh garlic.
- 1 tsp Onion Powder: Enhances the overall savory profile of the dish.
- 1 tsp Cumin: Adds warmth and a hint of earthiness.
- 1 tsp Smoked Paprika Powder: Provides a subtle smokiness that elevates the dish.
- 1 tsp Salt: Essential for bringing out the flavors of the ingredients.
- 1/2 tsp Black Pepper: Adds a bit of heat and complexity.
- 1 cup Vegan Mayo: For a creamy and delicious sauce that ties everything together.
- 2 cloves Garlic: Minced to enhance the flavor of the sauce.
Prep & Cook Tools
- Baking Sheet: For roasting the veggies to perfection.
- Mixing Bowl: Ideal for combining the marinade and sauce ingredients.
- Knife and Cutting Board: For chopping the veggies and mincing the garlic.
- Whisk: To blend the ingredients for the sauce smoothly.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Veggie Shawarma in Steps
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). This high temperature is essential for achieving that crispy texture on the veggies.
Step 2: Prepare the Vegetables
In a large mixing bowl, combine the cauliflower florets, green beans, chickpeas, and sliced onion. Drizzle with olive oil and add the soy sauce, lemon juice, oregano, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Toss everything until the veggies are well coated in the marinade.
Step 3: Roast the Vegetables
Spread the marinated veggies evenly on a baking sheet. Make sure they are in a single layer to ensure even roasting. Roast for about 25-30 minutes, or until the cauliflower is golden and the green beans are tender-crisp. Stir halfway through cooking to promote even browning.
Step 4: Make the Sauce
While the vegetables are roasting, prepare the sauce. In a mixing bowl, combine the vegan mayo with minced garlic and stir until smooth. Adjust the seasoning to taste, adding more garlic if you prefer a stronger flavor.
Step 5: Assemble the Shawarma
Once the veggies are done roasting, remove them from the oven and let them cool slightly. Serve them warm, drizzled with the garlic mayo sauce. You can also serve it in pita bread or on a bed of greens for a refreshing salad.
Budget & Availability Swaps
- Chickpeas: If you don’t have chickpeas, you can substitute with black beans or lentils for a different flavor and texture.
- Green Beans: Broccoli or bell peppers can be used as alternatives if you can’t find green beans.
- Vegan Mayo: You can create a simple yogurt sauce using plant-based yogurt if vegan mayo isn’t available.
- Cauliflower: If cauliflower is out of season, consider using zucchini or eggplant as a hearty base.
What Not to Do
- Don’t overcrowd the baking sheet. This can lead to steaming instead of roasting, resulting in soggy veggies.
- Avoid skipping the marination step. The marinade is essential for flavor; let the vegetables soak up those delicious spices.
- Don’t use pre-packaged vegan mayo if you prefer a fresher taste. Homemade mayo is easy to make and can elevate the dish.
- Don’t skip the cooling step after roasting the vegetables. Letting them cool slightly before serving enhances the flavor and texture.
Make Ahead Like a Pro
You can prep the Veggie Shawarma ahead of time, making it a fantastic option for meal prep. Chop the vegetables and marinate them in the fridge for up to 24 hours before roasting. The flavors will deepen as they sit. You can also make the garlic mayo in advance and store it in the refrigerator for about a week. When you’re ready to enjoy, simply roast the veggies and assemble your dish!
Reader Q&A
Can I make this recipe without oil?
Yes, you can omit the oil for a lower-fat version. Instead, steam the vegetables or use vegetable broth to help them roast without sticking.
What can I serve with Veggie Shawarma?
This dish pairs beautifully with a side of tabbouleh, a fresh salad, or even wrapped in pita bread with your favorite toppings like lettuce, tomatoes, and pickles.
Can I freeze the leftover Veggie Shawarma?
Yes, you can freeze the roasted veggies. Store them in an airtight container for up to three months. When ready to eat, reheat them in the oven or on the stovetop.
How can I customize the spices in this recipe?
Feel free to adjust the spices to your liking! If you prefer a spicier kick, add some cayenne pepper or chili powder. Alternatively, you can substitute some of the spices with curry powder for a different flavor profile.
Bring It to the Table
Gather your friends and family around the table to share this delicious Veggie Shawarma. With its colorful presentation and tantalizing aroma, it’s sure to be a hit. Serve it with a side of fresh pita, a vibrant salad, or even over a bed of fluffy rice. Each bite is a celebration of flavor, texture, and the endless possibilities of plant-based cooking. Enjoy the journey of making and sharing this delightful dish, and watch as it becomes a favorite in your home!
Indulging in Veggie Shawarma is not only a treat for your taste buds but also a wholesome choice for your body. This recipe encourages creativity in the kitchen, allowing you to explore different flavors and ingredients while keeping things simple and satisfying. So roll up your sleeves, gather your ingredients, and get ready to enjoy a delightful meal that embodies the essence of wholesome eating.
Veggie Shawarma
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the cauliflower florets, green beans, chickpeas, and sliced onion. Drizzle with olive oil and add the soy sauce, lemon juice, oregano, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Toss everything until the veggies are well coated in the marinade.
- Spread the marinated veggies evenly on a baking sheet. Roast for about 25-30 minutes, stirring halfway through.
- In a mixing bowl, combine the vegan mayo with minced garlic and stir until smooth.
- Once the veggies are done roasting, serve them warm, drizzled with the garlic mayo sauce.
Notes
- Prep veggies and marinate in advance for deeper flavors.
- Swap chickpeas with black beans or lentils if needed.
- Use homemade mayo for a fresher taste.
