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Vegan Shawarma
$9.85 Recipe/$2.46 Serving
Vegan shawarma is quick, easy and so flavorful, the perfect lunch or dinner meal ready in just 10 minutes! This healthy, plant based meal uses leftover rice and lentils but would also be great for meal prep. Serve on salad greens or stuffed in a wrap or tortilla with your favorite creamy dressing for a simple gluten free meal.
Start by finely chopping the onion and garlic. While that you are working on this, preheat a large skillet over medium heat.
When the skillet is preheated, add the olive oil and onions, cook 3-4 minutes.
After 3-4 minutes, add the garlic and cook 1 minute.
After 1 minute, add the spices and lentils to the onions. Stir well and cook 2-3 minutes until lentils are warmed through.
After 1 minute, add the vegetable broth and rice. Stir well. Turn off the heat and cover the skillet, let the residual heat warm the rice.
While the lid is on the skillet, chop the lettuce, tomatoes, onions, cucumbers and olives.
If you are making the dressing, put all the ingredients in the blender and blend on high 1 minute until smooth.
Assemble the salad bowls with veggies, shawarma rice and lentils and top with dressing.
Notes
Top tips
Be sure to scrape the brown bits off the bottom of the pan after you add the vegetable broth. There is so much flavor in those brown bits that add to the overall flavor of this dish.
Turn off the skillet after you add the rice and vegetable broth. The skillet and lentils will be warm enough to heat the rice through. I find that if you keep the heat on once you add the rice, the rice can start to stick as the vegetable broth gets absorbed into the rice.
Buy precooked lentils in the grocery store in the refrigerated produce section or canned in the canned good aisle by the canned beans. You can also use cooked chickpeas or white beans in place of the lentils if needed.
You can buy quick cooking rice from grocery store if you don’t have any premade at home. You can also find frozen jasmine rice at Trader Joe’s and in most grocery stores now. Be sure to defrost the rice before adding it to this recipe.
Make a big batch of this simple shawarma seasoning so you can use it on veggies before roasting or to make this recipe even easier to make going forward.
Storing leftoversFridge – store leftovers in the fridge up to 4 days in an airtight container. Note: cooked rice can only be stored in the fridge about 5 days so if you are using leftover rice, take that into account.Freezer - freeze leftover vegan shawarma for up to 3 months (just the rice and lentils). I like to freeze in individual portions using Soupercubes. Once frozen, transfer to a freezer safe bag or container and label the container with the name, date and use by date.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
571
Fat
16
g
Carbohydrates
89
g
Fiber
26
g
Sugar
12
g
Protein
28
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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