Vegan Beef Shawarma Wrap

Indulge in the bold flavors of the Middle East with this Vegan Beef Shawarma Wrap, a plant-based twist on the classic street food favorite. Packed with perfectly spiced, crispy-textured vegetable protein (TVP) chunks marinated in a fragrant blend of cumin, coriander, smoked paprika, and cinnamon, this wrap delivers all the comforting, savory goodness you crave. Fresh, colorful toppings like juicy tomatoes, crisp cucumbers, tangy pickled turnips, and a drizzle of creamy tahini are nestled inside warm pita bread, creating a wholesome and protein-rich meal that’s both satisfying and entirely vegan. Quick to prepare and bursting with authentic shawarma flavors, this recipe is ideal for busy weeknights or meal prep. Great for vegans and shawarma lovers alike, these wraps are sure to become a new family favorite!

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 g Textured vegetable protein (TVP) chunks
• 500 ml Vegetable broth
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Smoked paprika
• 0.5 tsp Ground allspice
• 0.5 tsp Ground cinnamon
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 pieces Large pita breads
• 4 tbsp Tahini
• 2 tbsp Fresh parsley, chopped
• 2 large Tomatoes, sliced
• 1 medium Cucumber, sliced
• 1 small Red onion, thinly sliced
• 100 g Pickled turnips

Directions

Step 1

In a medium saucepan, bring the vegetable broth to a boil.

Step 2

Add the TVP chunks to the boiling broth, cover, and remove from heat. Allow to sit for about 10 minutes, or until the TVP has absorbed the broth and softened. Drain any excess liquid.

Step 3

In a large bowl, combine olive oil, lemon juice, ground cumin, ground coriander, smoked paprika, ground allspice, ground cinnamon, garlic powder, onion powder, salt, and black pepper.

Step 4

Add the rehydrated TVP to the bowl with the marinade mixture and toss until fully coated.

Step 5

Heat a non-stick skillet over medium heat. Add the marinated TVP and cook for about 10-12 minutes, stirring occasionally until browned and crispy on the edges.

Step 6

Warm the pita breads in a dry skillet over medium heat or wrap them in foil and heat them in a preheated oven at 180°C (350°F) for 5 minutes.

Step 7

To assemble the wraps, spread 1 tablespoon of tahini over each warm pita.

Step 8

Top with cooked TVP, sliced tomatoes, cucumbers, red onion, pickled turnips, and a sprinkle of fresh parsley.

Step 9

Roll the pita tightly to enclose the filling, slice in half if desired, and serve immediately.

Nutrition Facts

Serving size	(1956.2g)

Amount per serving	% Daily Value*
Calories	2459.4

Total Fat 80.8g	0%
Saturated Fat 13.1g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 5769.4mg	0%
Total Carbohydrate 283.9g	0%
Dietary Fiber 61.7g	0%
Total Sugars 47.2g
Protein 157.5g	0%

Vitamin D 0IU	0%
Calcium 5372.6mg	0%
Iron 21463.9mg	0%
Potassium 7104.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.2%

Protein: 25.3%

Carbs: 45.6%