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).
Vegan Shawarma proves that plant-based doesn't mean missing out. Instead of roasted meat, this recipe features a smoky jackfruit filling. It's a delicious spin on a classic shawarma—and much faster to make! Serve with a creamy garlic shawarma sauce (or vegan tzatziki), soft pita, and your favorite veggies.
We love using canned jackfruit as a budget-friendly vegan "meat" substitute. Jackfruit soaks up the flavor from sauces and marinades. And the texture is surprisingly "meaty"! It's the star ingredient in our Veggie Pulled "Pork" Nachos and Vegan Banh Mi recipes.
Why you'll love this recipe
- Flavor packed: Dried spices, tomato paste, and broth infuse this vegan shawarma with BIG flavor. Top it off with a creamy garlic sauce, crisp veggies, and soft pita. It's a delicious combo that's hard to beat!
- Crowd pleasing: Jackfruit has a surprisingly "meaty" texture when cooked. So, this plant-based take on shawarma will win over vegans and meat-eaters alike.
- Meal prep friendly: You can make a big batch for quick, budget-friendly lunches and dinners throughout the week.
- Versatile: It's delicious served in a pita. But, you could also use this shawarma-spiced jackfruit in salads, rice bowls, wraps, nachos, or even pizza.
Ingredients (and substitutes)
This vegan shawarma filling uses mostly pantry ingredients. Here's what you need for this recipe:
- Jackfruit: Jackfruit is a tropical fruit that's slightly sweet when ripe. But, unripe ("green") jackfruit has a neutral flavor, so it can be used in savory dishes. It has a meaty texture when cooked, almost like pulled pork. For this recipe, you'll need canned young/green jackfruit—packed in either water or brine. Do not use canned Jackfruit in Syrup for this recipe because it's sweet.
- Tomato Paste: As we talk about in our cookbook, tomato paste is a great plant-based source of umami. Here it adds savory flavor and color to the jackfruit. If you can find "double concentrated" tomato paste, it'll have even more intense flavor.
- Vegetable Broth: The jackfruit gets simmered in a vegetable broth seasoned with spices. This helps soften the jackfruit, while infusing it with flavor. Vegetable broth is also a source of umami.
- Smoked Paprika: Smoked paprika adds red color and a smoky flavor. Use Smoked 'Sweet' Paprika, which tastes like a smoky version of regular paprika. (Whereas Smoked 'Hot' Paprika is spicy.)
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Suggested toppings to serve with shawarma:
We highly recommend loading up a pita with a creamy sauce and crispy veggies. Here are some shawarma toppings ideas:
- Shawarma Sauce or Vegan Tzatziki
- Sliced tomatoes
- Chopped cucumber
- Quick Pickled Red Onions or thinly sliced red onion
- Pickled Red Cabbage
- Chopped lettuce (such as Romaine or Iceberg)
Looking for other "meaty" vegan recipes? Try Vegan Gyros, BBQ Pulled Mushroom Sandwiches, and Jackfruit Banh Mi.
How to make (step-by-step photos)
This vegan jackfruit "shawarma" is easier to make than you might think! Here's how to make this recipe.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Jackfruit in Water is best: Buy canned jackfruit "in water" if you can find it. Otherwise, you can use jackfruit "in brine". The brine is salty, so it's important to soak and rinse the jackfruit to remove as much of the brine as possible.
- Combine oil and tomato paste in unheated skillet: Mixing the oil and tomato paste together in a cold skillet helps to prevent it from sputtering out of the pan.
- Testing note: In earlier recipe tests, we warmed the oil first, then added the tomato paste...but it splattered out of the pan and made a mess!
- Prep sauce and toppings while the jackfruit cooks: For efficiency in the kitchen, mix the sauce and chop veggie toppings while the jackfruit simmers and bakes.
- Meal prep extras: You can easily double the recipe to have extra jackfruit shawarma for the week. Like most leftovers, it keeps well for 3 to 4 days.
- Transform leftovers: You don't have to serve this vegan shawarma filling in pita. Instead, add it to rice bowls, salads, quesadillas, nachos, or even pizza.
Other Mediterranean and Middle Eastern inspired recipes:
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📖 Recipe
Vegan Shawarma
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).
Pin Recipe
Ingredients
Jackfruit Shawarma
- 1 (20 oz / 265 g) can jackfruit (in water or brine, see note 1)
- 1 tablespoon grapeseed oil (see note 2)
- 2 tablespoons tomato paste
- 1½ cup vegetable broth
- 2 teaspoons smoked paprika (see note 3)
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground turmeric
For Serving (optional)
- Pita (or naan, flatbread. Gluten-free if needed)
- Shawarma Sauce (made as vegan option or Vegan Tzatziki)
- Vegetables (e.g. cucumber, lettuce, tomato, red onion, Pickled Red Onion)
Instructions
- Prep jackfruit: Drain 1 (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, combine 1 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).
Nutrition
Calories: 121kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 401mg | Potassium: 452mg | Fiber: 3g | Sugar: 15g | Vitamin A: 707IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg
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