Vegan Shawarma Pita (Jackfruit Shawarma)

Name: Vegan Shawarma Pita (Jackfruit Shawarma)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cans young jackfruit; 2 tablespoons shawarma paste; ⅛ cup cilantro; ½ tsp. kosher salt; ¼ teaspoon black pepper; 1 tbsp. lime juice; 4 pitas; 1 cup lettuce; 2 Lebanese cucumbers; 2 tomatoes; ¼ cup red onion; ¼ cup Tahini sauce; 2 teaspoons harissa; Additional toppings: olives

User Reviews

5.0

144 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4 servings
Calories
404 kcal
Course
Main Course
Cuisine
Middle Eastern, Israeli

Vegan Shawarma Pita (Jackfruit Shawarma)

Ethan Patterson

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This vegan shawarma recipe is made from jackfruit, seasoned with shawarma spices and rolled in pita bread for a traditional Middle Eastern shawarma wrap with tahini sauce and veggies.

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Ingredients

Servings

2 cans young jackfruit in water or brine, drained and rinsed
2 tablespoons shawarma paste
⅛ cup cilantro diced
½ tsp. kosher salt
¼ teaspoon black pepper
1 tbsp. lime juice
4 pitas
1 cup lettuce diced
2 Lebanese cucumbers sliced
2 tomatoes diced
¼ cup red onion sliced
¼ cup Tahini sauce or more, to taste
2 teaspoons harissa more or less, to taste
Additional toppings: olives vegan yogurt, pickles, preserved lemon, red cabbage salad and more

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Instructions

Heat a non-stick pan over medium heat.
Drain the canned jackfruit and rinse it under cold water to remove any brine or canning liquid.
Cut off the hard core from each jackfruit piece and discard it.
Using your fingers or a fork, pull apart the jackfruit into small shreds that resemble pulled pork.
In a pan over medium heat, add the olive oil and the shredded jackfruit. Add the shawarma paste, cilantro, salt, pepper, and lime juice. Sauté for 5-7 minutes, until the jackfruit is slightly browned and crispy.
While the jackfruit is cooking, prepare the pita and toppings.
Cut the pitas in half and warm them in the oven for a few minutes.
Slice the cucumbers, dice the tomatoes, and slice the red onion.
To assemble the shawarma pitas, add the sautéed jackfruit to each pita half. Top with some lettuce, cucumbers, tomatoes, and red onion on each pita half.
Add a spoonful of tahini sauce and harissa to each pita half.
Fold the pita halves around the filling and serve immediately.

Equipments used:

Notes

Leftover vegan shawarma will keep in an airtight container for 4-5 days. If you cannot find shawarma paste, you can saute the jackfruit in your own shawarma spice mix: 2 tablespoons ras el hanout spice mixture mixed with ½ teaspoon paprika and ½ teaspoon turmeric.
For a gluten-free alternative, increase the volume of veggies and serve this as a shawarma salad.

Nutrition Information

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Calories 404kcal (20%) Carbohydrates 76g (25%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Monounsaturated Fat 3g Sodium 599mg (25%) Potassium 549mg (16%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 314IU (6%) Vitamin C 8mg (9%) Calcium 163mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 404 kcal

% Daily Value*

Calories	404kcal	20%
Carbohydrates	76g	25%
Protein	10g	20%
Fat	9g	14%
Saturated Fat	1g	5%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	3g	15%
Sodium	599mg	25%
Potassium	549mg	12%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	314IU	6%
Vitamin C	8mg	9%
Calcium	163mg	16%
Iron	2mg	11%