Vegan Shawarma with Buckwheat Noodles (Soyarma)

Vegan soybean meal with chunks of soy and buckwheat noodles with a seasoning mixture for shawarma

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Shawarma soy chunks, 200 g
Boiling water, 1½ L
for soaking the soy chunks
Olive oil, 1/3 cup
Shawarma seasoning mixture, 4 flat tablespoons
Buckwheat noodles, 250 g
Water, 1½ L
for cooking the noodles
Olive oil, 4 tablespoons
for frying


1. Soak the soy chunks in the boiling water for about 20 minutes until completely softened.
2. Drain the water and when the soy chunks have cooled and can already be touched, squeeze well.
3. Mix olive oil with the shawarma seasoning, add the soy chunks and mix well.
4. It is recommended to leave in the refrigerator for 8 hours to absorb the flavors, but soaking for 1 hour will be enough.
5. Cook the buckwheat noodles in a pot according to the manufacturer's instructions.
6. Heat 3 tablespoons of olive oil in a wok pan and add the buckwheat noodles.
7. Fry the noodles over high heat until some become crispy or to the desired extent according to personal taste.
8. Add the soy chunks and another 1 tablespoon of olive oil and fry for another 5 minutes.
9. Bon appetite (:

Total time: 1-2 hours

Equipment: wok pan.

The nutritional value does not include the shawarma soy chunks. The preparation method also includes frying and soaking.

Nutritional Values Serving/Unit 100 Grams
Calories 318 cal 37 cal
Proteins 2 g 0 g
Carbohydrates 14 g 2 g
Fat 28 g 3 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Vegan Shawarma with Buckwheat Noodles (Soyarma)
Vegan shawarma with buckwheat noodles
Vegan Shawarma with Buckwheat Noodles (Soyarma)