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–+ servings

Vegan Shawarma

Thee Burger Dude
4.81 from 21 votes
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Servings 6 Servings

Ingredients
 
 

Vegan Chick'n

Shawarma Marinade

  • 1/3 cup Olive Oil
  • 1/3 cup Vegan Mayo (or unsweetened Vegan Yogurt)
  • 1/4 cup Lemon Juice
  • 1 Tbsp Tomato Paste
  • 3 cloves Garlic (minced)
  • 3 Tbsp Shawarma Seasoning

For Serving

Instructions
 

Shawarma Marinade

  • Simply mix and combine everything together. It's that easy!

Soy Curls

  • Add the soy curls to a large bowl and then cover them in the 4 cups of vegan chicken or veggie broth. Let them rehydrate for 10 - 15 minutes. Then drain and squeeze out the excess liquid.
  • In a dry pan over medium heat, cook the soy curls for about 6-10 minutes, or until they start to brown slightly. This is just to dry them out even more so they have a chewier texture. Remove them from the heat and let them cool.
  • Cover the soy curls in the marinade. You can either let them marinade for a few hours / overnight, or you can cook with them right now! I've tried both ways, and they really don't need to marinate all that long.
  • To cook them, simply add them to a skillet or griddle over medium high heat. You may need to do this in batches, make sure you don't crowd the pan or they'll steam and not get browned. Let them cook undisturbed for about 4-5 minutes. Then toss them around. Repeat this until they are nice and browned to your liking!
  • Heat up a pita or saj bread, and fill it up with the shawarma, some TOUM, Pickled Onions and whatever veggies and sauces you like! Enjoy!

Notes

*Or use 1 lb. of your favorite Vegan Chick'n product.

Tips for Cooking Soy Curls

    • Rehydrate the soy curls for at least 10 – 15 minutes. I have found that using cold, warm or hot water doesn’t make a noticeable difference.
    • Using broth will infuse a light amount of flavor into the soy curls. This is good for something milder in flavor like chicken. However for something like a Soy Curl Beef, I find that reducing them down in broth will render them even more flavorful.
    • No matter what you hydrate them in, you’ll want to SQUEEZE out as much of that liquid as possible.
    • You can also further dry them out by toasting them in a dry pan to cook out even more of the moisture. This should help remove the aftertaste as well as any mushiness. It should yield a chewy soy curl that’s still juicy.
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