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Homemade Veggie Shawarma photo

Veggie Shawarma

This Veggie Shawarma is a vibrant and flavorful plant-based dish bursting with roasted veggies and zesty sauce!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Veggies:
  • 14 oz Cauliflower cut into florets
  • 5 oz Green Beans fresh or frozen
  • 1 cup Chickpeas canned or cooked
  • 1 Onion sliced
  • 1 tsp Soy Sauce (or 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
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
For the Sauce:
  • 1 cup Vegan Mayo
  • 2 cloves Garlic minced

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife and cutting board
  • Whisk
  • Measuring cups and spoons

Method
 

Instructions:
  1. Preheat your oven to 425°F (220°C).
  2. 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.
  3. Spread the marinated veggies evenly on a baking sheet. Roast for about 25-30 minutes, stirring halfway through.
  4. In a mixing bowl, combine the vegan mayo with minced garlic and stir until smooth.
  5. 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.