I am obsessed with this Vegan Shawarma! Marinated soy curls, fresh veggies, and a creamy shawarma sauce are all stuffed into soft flatbread. Best of all, it’s easy to make for lunch or dinner.

A pile of lettuce, pickles, seasoned soy curls, and tomatoes sitting in the middle of a round piece of bread.

I can’t get enough of this easy Vegan Shawarma. Stuffed in a fresh pita with vegetables, tangy pickles, and the best marinated soy curls, every bite is bursting with flavor! It only gets better after drizzling the amazing vegan shawarma sauce on top.

Once the soy curls have soaked in all of the flavors from the easy Middle Eastern-inspired marinade, they’re ready to be cooked and stuffed into your bread of choice. I like to use pita bread, but flatbread or even naan will do! In just a few minutes, you’ll have a filling, colorful, and flavorful vegetarian shawarma that’s perfect for lunch or dinner.

Making vegan shawarma from scratch is not only easy, but it’s also:

Healthy and flexible. Add as many veggies as you like!
So savory and garlicky (thanks to the shawarma sauce).
Loaded with flavor.
Easy to prepare ahead of time.

If you love using soy curls as a tasty meat alternative, then you have to try my Vegan Stir Fry and Vegan Beef and Broccoli!

close up on a vegetable shawarma wrapped in tin foil.

What goes into vegan shawarma?

Traditional Middle Eastern shawarma recipes are made with slow roasted meat and vegetables wrapped in a pita. I packed this veggie shawarma with crisp vegetables, a homemade sauce, and replaced the meat with marinated spiced soy curls.

These tender pieces of whole soybeans become so flavorful and chewy when mixed with the warming shawarma spices, you won’t be missing the meat.

How to make it

Rehydrate the soy curls by letting them soak in a bowl of water until they’re doubled in size. Drain and squeeze out any remaining moisture using your hands.

Place the soy curls in a bowl with all of the marinade ingredients. Let the soy curls soak up all of the flavors by letting them marinate in the fridge for at least 1 hour or up to 1 day.

Before it’s time to eat, heat a skillet with some oil. Fry the shawarma soy curls until some pieces look a little crispy and charred. Stuff them in the pita bread along with pickles, tomatoes, lettuce, and Shawarma Sauce. Serve with plenty of sides and enjoy!

mixing rehydrated soy curls in a white bowl with orange seasonings.

Tips and substitutions

Instead of soy curls – Use marinated chickpeas, vegan chicken, marinated tofu, vegan steak, roasted cauliflower, or tempeh.
Add-ins – Stuff your vegan shawarma with anything you like, such as pickled onions, cucumber, beans, red peppers, jalapeños, banana peppers, or leafy greens.
Vegan Feta – While feta is not traditionally found in shawarma, it’s a pretty good addition!
Sauce – Although it’s traditionally served with a delicious and savory garlic shawarma sauce, the flavors in shawarma would also pair well with vegan tzatziki, dairy free plain yogurt, homemade hummus, cashew cream, and tahini sauce.
Storing – Keep the marinated soy curls and any prepared veggie fillings in separate airtight containers in the fridge for up to 1 week.

Serving suggestions

The best side dishes to enjoy with vegetarian shawarma are refreshing and flavorful! Serve your wraps next to tabbouleh, chickpea salad, potato wedges, fattoush salad, hummus and veggies, or french fries.

Can I make it in advance?

The soy curls can be marinated and cooked ahead of time, but it’s best to leave the assembly until it’s time to eat. Let the soy curls marinate anywhere for 1 hour to 1 day before assembling the shawarma. Otherwise, you can store them in an airtight container and reheat them right before serving.