Soy Shawarma with Vegetables

Vegan shawarma from soy protein strips with vegetables for lunch that is also gluten-free

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


Onion, 2 large units
cut into strips
Garlic, 2 cloves
Olive oil, 4 tablespoons
excellent extra virgin
Carrot, 2 large units
without peel, cut into strips
Red pepper, 1 large unit
cut into strips
Yellow pepper, 1 large unit
cut into strips
Mushroom, 100 g
champignons - cut into slices
Soy protein strips, 100 g
Herbs and vegetables salt, 1/2 flat teaspoon
to taste
Onion soup powder, 1 flat teaspoon
to taste
Dried chili, 1/2 teaspoon
to taste
Celery, 1 handful
chopped leaves from 2 branches
Soy sauce, 2 tablespoons
to taste, gluten-free and organic
Sweet chili sauce, 1 tablespoon
to taste
Zucchini, 1 large unit
cut into cubes


1. Fry the onion and garlic in the olive oil in a large and wide pan.
2. Add the carrots, peppers and mushrooms, and continue to fry for about 10 minutes.
3. Add the soy protein strips and continue to fry for another 10 minutes.
4. Add the spices, celery and sauces, mix, lower the heat, cover and cook for about 20 minutes (stirring occasionally).
5. Add the zucchini cubes, mix and cook for another 5 minutes.
6. Taste, fix seasoning and when the soy strips are soft turn off the heat.
7. Place in a serving dish and serve hot.
8. You have a particularly delicious homemade vegan soy shawarma!
9. Bon appetite (:

Total time: 30-60 min

The nutritional value does not include the dried chili. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 339 cal 62 cal
Proteins 23 g 4 g
Carbohydrates 43 g 8 g
Fat 11 g 2 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.
Michal Dinar Recipe by Michal Dinar
Soy Shawarma with Vegetables
Easy vegan shawarma