Vegan Shawarma Recipe
This Vegan Shawarma Recipe is inspired by the famous Canadian chain Osmow’s. This Vegan Shawarma Plate is a healthier take on a classic with the same addictive flavors as the original one. Featuring fluffy turmeric rice, protein-rich tofu shawarma, and a dairy-free yet ultra-creamy garlic sauce drizzled over the top. This plant-based shawarma platter will leave you satisfied and happy.
Ingredients
For the Turmeric Rice
- 1 cup dry brown basmati rice cooked in water according to package directions
- 1/3 tsp turmeric
- 1/3 tsp garlic powder
- 1/3 tsp onion powder
- ¼ tsp salt
For the Tofu Beef
- 2 blocks of extra firm pressed tofu
- 1 tbsp soy sauce
- 3 tbsp tomato paste
- 1 tbsp olive oil
- 2 tsp garlic powder
- 4 tsp onion powder
- 4 tsp smoked paprika
- 2 tsp cumin
- ¼ tsp cinnamon
- ¼ cup nutritional yeast
- ¼ tsp black pepper
For the Garlic Sauce
- 1 cup raw cashews
- ¾ cup water
- Juice of ½ a lemon
- 1 tsp Dijon mustard
- 1 large or 2 small cloves of garlic
- ¼ - ½ tsp salt to taste
For Topping
- Hot sauce I use Cholula
Instructions
- First, cook your rice. Add the rice, water, spices, and salt into a pot and mix, then cook according to package directions. You will need different amounts of water depending on the rice you use.
- To make the tofu beef crumble, add your pressed tofu into a bowl and add all the ingredients on top. Mix well, then transfer to a baking tray and bake at 400f for 25-30 minutes until golden, tossing halfway through.
- To make the garlic sauce, blend together all of the ingredients until smooth.
- Serve with rice, tofu beef, garlic sauce, and hot sauce. You could also serve it with a side fattoush salad!
Nutrition
Serving: 1servingCalories: 504kcalCarbohydrates: 48gProtein: 30gFat: 25gSaturated Fat: 4.1gPolyunsaturated Fat: 7.36gMonounsaturated Fat: 10.75gSodium: 482mgPotassium: 626mgFiber: 6.5gSugar: 4.5gVitamin A: 47.92IUVitamin C: 4.95mgCalcium: 555.8mgIron: 7.6mg
Tried this recipe?Let us know how it was!