This craveable Vegan Shawarma is packed with flavor. Features a smoky, savory jackfruit filling that's surprisingly easy to make. Serve with creamy garlic shawarma sauce, soft pita, and veggies. A crowd-pleaser! (Vegan, Gluten Free option).
Vegetables(e.g. cucumber, lettuce, tomato, red onion, Pickled Red Onion)
Instructions
Prep jackfruit: Drain1 (20 oz / 265 g) can jackfruit using a strainer. Rinse, then soak jackfruit in a medium bowl of water for at least 5 minutes. Drain and rinse thoroughly. Use a knife to trim away any hard pieces from the core of the jackfruit, then discard.
Preheat oven: Preheat to 425℉ (220℃).
Mix seasoning: In a large skillet, combine1 tablespoon grapeseed oil and 2 tablespoons tomato paste. Whisk in 1½ cup vegetable broth, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon onion powder, ¾ teaspoon garlic powder, ¼ teaspoon fine sea salt ,¼ teaspoon black pepper, and ¼ teaspoon ground turmeric.
Simmer: Add jackfruit to the skillet of seasoning. Cover with a lid, then bring to a simmer over medium heat (see note 4). Once simmering, cook covered for 5 minutes. Then, uncover and cook, stirring occasionally, until liquid is reduced to a thick sauce, 10 to 15 minutes. (As the jackfruit cooks, use the back of a stirring spoon or spatula to separate the jackfruit into smaller pieces).
Bake: Spray a baking sheet with cooking oil (or lightly brush with oil). Spread out the jackfruit. Spray (or brush) the top with a bit more oil. Bake until the edges start to get brown, about 15 minutes, stirring half-way through. Serve hot with Pita, Shawarma Sauce, and Vegetables of your choice (see note 5).
Notes
Canned Jackfruit: You can use jackfruit canned "in water" or "in brine". Jackfruit in Water is preferred since it has the most neutral flavor. Do not use Jackfruit in Syrup, because it's sweet.
Oil: Grapeseed oil can be substituted with another neutral oil, such as vegetable oil. If you also have oil spray, use it in step 5. Alternatively, a brush can help you spread a light coat of liquid oil on baking sheet and jackfruit.
Smoked Paprika: Use Smoked Sweet Paprika (rather than Smoked Hot Paprika). Regular paprika is usually the sweet variety. So, if it doesn't specify, it's usually "sweet". If in doubt, taste to confirm ("hot" will be spicy).
Lid for skillet: If your skillet wasn't sold with a lid, we highly recommend a universal pot lid. Or, place a baking sheet on top of the skillet to cover.
Serving suggestions: Our favorite way to serve this is to spread a generous layer of Shawarma Sauce over a soft pita, then pile high with the jackfruit and fresh veggies. But, you could also serve this as a shawarma bowl with rice or greens.
Storage tips: Leftovers can be refrigerated for up to 3 to 4 days. Reheat jackfruit in a lightly oiled skillet over medium-low heat, in the oven at 350℉ (177℃), or in the microwave. (If reheating in the microwave, the jackfruit will be softer and less crisp than oven or skillet).