This healthy vegan shawarma sandwich starts with oven roasted Shawarma Spiced veggies (eggplant, leek and tomatoes). Then these richly flavored veggies layered in a soft pita bread, with some lettuce for crunch and slathered with both hummus and Lemony Tahini sauce, making the most amazing portable lunch!
What is Shawarma you ask?
Well it is meat that has been marinated, sliced and then pressed onto large spit and roasted. When you order from a purveyor they slice some off on the spot and place it in a large pita with various vegetables and tahini sauce and wrap it up. A perfect lunch on the go especially if you switch out vegetables for animal products like I have.
A Perfect recipe for past their prime veggies
Rummaging through my mother-in-law’s fridge I found tomatoes that had seen better days. Searching deeper into the vegetable drawer I spotted an eggplant that I had bought at the Souk with high hopes for it’s bright purple taut flesh but was now puckered and dull. Out came two leeks that were how shall I put it politely? Oh Yes the word is flaccid.
There was a whole bag of good carrots and I munched them loudly as I cooked and sang along with Debussey’s Clare De Lune. How? You may ask. How do you sing along to Debussey? And I would answer you: with joy and melancholy in equal measure.
Ever wondered how to eat vegan in Sri Lanka? Then this guide will tell you all you need to know.
I threw together a quick Shawarma Spice Mix and sprinkled it into the pan with a tablespoon of olive oil.
I knew that roasting my past-their-prime veggies would coax from them a surge of flavor and sweetness. I was not disappointed. Half an hour in the house was smelling irresistibly of golden leeks and smokey paprika.
I am not a sandwich person as a rule but this one really floated my boat. Fresh soft pita, layers of crunchy lettuce, a smear of garlicky hummus, a drizzle of lemony tahini and a pile of shawarma roasted eggplant and tomatoes. Dear god it was delicious! So delicious that once I took a bite I stopped photographing and sat down on the patio pavers and finished every bite.
You don’t need to use all the same vegetables that I did. I would say that the eggplant and tomatoes are non-negotiable. Aside from that you can substitute onion for leek and sweet potatoes for the carrot. Potatoes or cauliflower florets would be lovely as well. If you can’t find a shawarma spice mix in the market then buy this one on Amazon make mine.
- Vegan Shawarma WrapPrep Time5 minsCook Time30 minsTotal Time35 mins
Oven roasted Shawarma Spiced veggies (eggplant, leek and tomatoes) stuffed in a soft pita bread, slathered with both hummus and vegan lemon tahini sauce makes for the most amazing portable lunch!Course: LunchCuisine: Middle EasternKeyword: eggplant, Pita, WrapServings: 6 peopleIngredients
- 1 medium eggplant cut into 2 inch strips
- 3 medium tomatoes cut into wedges
- 1-2 small leeks split lengthwise and cut into 2 inch strips
- 1 red pepper, cut into 2 inch strips
- 1 large carrot, cut into 1/2 inch rounds
- 2 cloves garlic, minced.
- 1 tbsp oil of your choice, I used olive oil
- 2 1/2 tbsp shawarma spice blend
- 1 lemon optional
- 4 Pita breads
- 1/3 cup Hummus
Lemon Tahini Sauce
Heat your oven to 425 degrees Fahrenheit. Chop your vegetables. Place all your cut vegetables onto a large baking sheet and toss with your oil and shawarma spice blend.
Place into the oven and roast for 30 minutes or until your veggies are soft and slightly charred.
After the veggies come out of the oven and while they are still hot then squeeze your lemon over them and toss with tongs.
Once your veggies are lo longer to hot to handle then slit your pita bread, spread in some hummus, place in some crunchy lettuce, stuff in your roasted veggies and top with a drizzle of lemon tahini sauce.
Mix up all of the ingredient in a small bowl with a fork or small whisk. If too thick then thin with water or more lemon juice to desired consistency.