Vegan Chicken Shawarma
Whip up this vegan chicken shawarma in under 5 minutes. It's a Middle Eastern street food favorite that rivals the protein content of meat, contains just 395 calories per serving, and is sure to impress both vegans and non-vegans alike.
Ingredients
- 4 Flatbreads under 200 calories each. (I used my Gluten-Free Vegan Flatbreads recipe and doubled the size of each flatbread by doubling the whole recipe)
- 80g Hummus (I used my Creamy Hummus without garlic recipe)
- 1 Batch (4 Servings) of Roasted Soya Chunks or 4 servings of your favorite store-bought vegan meat (Around 150 Calories per serving)
- ½ Cup (1 Large) roasted red peppers from a jar
- 40g Pickled onions sliced
- 20g Rocket (Arugula)
- ½ Batch (4 Servings) of Vegan Poppy Seed Dressing
Instructions
- Slice the peppers.
- Spread the hummus out over the flatbread.
- Top with the sliced roasted peppers, pickled onions, soya chunks (or vegan meat), and rocket (arugula) and drizzle with the poppy seed dressing.
Notes
Storage: The separate elements of this recipe keep well in the fridge for up to 4 days in an air-tight container. Once you have assembled the shawarma with the bread, it is better to eat it straight away.
Nutritional Information: The nutritional information is for one serving of the recipe including side dishes, sauces, veg, garnishes, and all other elements listed under the ingredients apart from anything labeled as optional.
Ingredient Swaps
Almost all ingredients can be swapped for other ingredients. See the section called Ingredients substitutions in the blog post for easy ingredient swaps.