Vegan Shawarma Pita (Jackfruit Shawarma)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
404 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Israeli
Vegan Shawarma Pita (Jackfruit Shawarma)
Description
This recipe begins by rinsing and shredding canned young jackfruit to create a pulled texture. The jackfruit is sautéed with shawarma paste, cilantro, lime juice, salt, and pepper until browned and slightly crispy. The sandwich is assembled in warmed pita halves layered with lettuce, sliced cucumbers, diced tomatoes, and red onion for freshness. Tahini and harissa sauces add creaminess and spice to the filling.
The balance of savory, spicy jackfruit with fresh vegetable crunch and tangy sauces mimics traditional meat shawarma while keeping it fully vegan. Serving in pita pockets makes it convenient and portable for meals. The recipe allows for additional toppings like olives, pickles, or vegan yogurt to customize texture and flavor.
Leftovers store well refrigerated up to 4-5 days. If shawarma paste is unavailable, a homemade spice mix including ras el hanout, paprika, and turmeric can be used on the jackfruit. For gluten-free diets, the filling can be served as a salad with extra vegetables.
Ingredients
- 2 cans jackfruit in water or brine, drained and rinsed, young
- 2 tablespoons shawarma paste
- ⅛ cup cilantro diced
- ½ tsp. kosher salt
- ¼ teaspoon black pepper
- 1 tbsp. lime juice
- 4 pita bread
- 1 cup lettuce diced
- 2 cucumber sliced, Lebanese variety
- 2 tomato diced
- ¼ cup red onion sliced
- ¼ cup tahini or more, to taste, sauce
- 2 teaspoons harissa more or less, to taste
- olives vegan yogurt, pickles, preserved lemon, red cabbage salad and more, additional toppings
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.
Notes
- Store leftover jackfruit shawarma in an airtight container for 4-5 days in the refrigerator.
- If shawarma paste is unavailable, use a spice mix of ras el hanout, paprika, and turmeric for seasoning.
- For a gluten-free option, serve the jackfruit shawarma as a salad with extra vegetables instead of pita bread.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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