An over-the-top vegetarian shawarma made from soy strips offers a budget-friendly, protein-rich alternative to meat, delivering bold flavor, crisp edges and a juicy interior.
The dish relies on dried soy strips that are soaked, thoroughly squeezed and then heavily seasoned before being seared at high heat. The result is shawarma-style strips that are deeply aromatic and intensely savory, paired with caramelized onions and finished with tahini. A small amount of date syrup adds depth and balance to the spice mix.
Soy strips are significantly cheaper than meat and high in protein, making them an accessible option for home cooks looking to cut costs without sacrificing texture or flavor.
Vegetarian Soy Shawarma
Ingredients:
100 grams dried soy strips (they expand to more than triple their weight)
1 liter boiling water
1 heaping tablespoon onion, vegetable or pareve chicken soup powder
2 large onions, peeled, halved and thinly sliced
Oil for frying
Marinade:
1/3 cup olive oil
3 garlic cloves, sliced
1/2 teaspoon salt
1 tablespoon date syrup
1 tablespoon shawarma spice mix
2 teaspoons smoked paprika (optional)
1/2 teaspoon cumin
1/2 teaspoon black pepper
To serve: Fresh pita, tahini, toasted pine nuts and tomato salad
Preparation:
The soy strips are placed in a bowl, covered with boiling water and soup powder and mixed well. After five minutes, they are drained, slightly cooled and squeezed firmly to remove excess liquid. The marinade ingredients are mixed together and added to the soy strips, which are left to absorb the flavors for at least 10 minutes or up to overnight.
The onions are fried in a large pan or wok until deeply browned. The marinated soy strips are then added and seared over high heat until crisp and well browned on all sides. Seasoning is adjusted before serving.
The shawarma is piled into fresh pita with tahini, toasted pine nuts and salad.
Alongside the shawarma, a fresh and tangy tomato salad with crispy fried red lentils adds contrast and texture. The salad can also stand on its own.
Tomato and Crispy Red Lentil Salad
Ingredients:
500 grams tomatoes, roughly chopped, preferably mixed varieties
1 cup mint leaves
3 garlic cloves, crushed
1 green hot chili pepper, thinly sliced
Juice of 2 ripe lemons
1/3 cup robust olive oil
1 cup red lentils
Sunflower oil for deep frying
Chopped cilantro, to taste
Salt, to taste
Preparation:
The lentils are soaked in water for about 30 minutes, then drained and thoroughly dried. They are deep-fried until crisp and allowed to cool to room temperature.
The tomatoes are mixed with lemon juice, garlic and chili and seasoned with salt. Olive oil is drizzled over the salad before adding the mint and cilantro. The lentils are folded in gently just before serving.