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Vegan Shawarma in a Bowl or as a Pita with Lemon-Tahini Dressing

Vegan Shawarma Chicken with Lemon-Tahini Dressing

Allison Mulcahy
This Vegan Shawarma Chicken with lemon-tahini dressing is perfectly spiced and full of bold flavors. It can be served in a bowl or as a pita and is an easy, super fresh, healthy, light, and refreshing lunch or dinner.  Perfect for meal prep or weeknight dinners!
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course, Salad
Cuisine Healthy, Plant-Based, Vegan
Servings 4 Servings
Calories 382 kcal

Ingredients
  

Shawarma-Style Chick'n (Soy Curls)

  • 4 Ounces Soy Curls (Half of a Bag)
  • ½ Cup Plain Vegan Yogurt or Sour Cream
  • 1 tablespoon Olive Oil
  • 1 teaspoon Cumin
  • ½ Tsp Each: Cardamon, Turmeric, Cinnamon, Salt
  • ¼ Tsp Each: Allspice, Garlic Powder, Onion Powder, Ginger

Lemon-Tahini Dressing

  • 1 Tbsp Olive Oil
  • 1 Small Shallot Minced
  • 2 Garlic Cloves Minced
  • ¼ Cup Tahini + ½ Cup Water
  • 1 - 2 tablespoon Maple Syrup (Depending on Preference)
  • ¼ teaspoon Sea Salt
  • Zest and Juice from 1 Lemon

Instructions
 

Shawarma-Style Chick'n (Soy Curls)

  • Preheat the oven to 375°F
  • Rehydrate the soy curls by covering with hot water and letting them soak for about 10 minutes. When they’re soft again, drain and press out as much water as possible. I like to spread them out on a large kitchen towel and then fold the bottom half up and over the soy curls. Press down on the towel repeatedly, releasing as much water as possible. Return back to bowl
  • In small bowl, combine vegan yogurt or sour cream, olive oil, and spices. Stir to combine. Add this to the soy curls and toss to coat. Spread soy curls out evenly on a greased baking sheet and bake for about 24 minutes, flipping halfway through

Lemon-Tahini Dressing

  • Sauté shallot and garlic in olive oil over medium heat for about 2-3 minutes. Transfer to a small blender and add remaining ingredients. Blend until creamy. Add more water if you prefer a thinner consistency
  • Serve soy curls and dressing in a bowl or on pita, flatbread, or vegan naan bread with optional toppings like favorite greens, cucumber, tomato, red onion, tofu feta, Kalamata olives, parsley, dill, and/or grains of choice (for bowl)

Nutrition

Calories: 382kcalCarbohydrates: 29gProtein: 14gFat: 24gSaturated Fat: 4gSodium: 296mgPotassium: 149mgFiber: 1gSugar: 11gVitamin A: 18IUVitamin C: 2mgCalcium: 52mgIron: 1mg
Tried this recipe?Tag me @mnveghead