Vegan Recipe: Shawarma Salad

Long ago, when I still ate meat, my favorite restaurant was a little hole in the wall called the Pita House. It was owned by an Israeli couple, and they specialized in Middle Eastern dishes. The specialty was Chicken Shawarma, and Alan and I loved it so much that we not only ate there once a week, we brought home leftovers to have for lunch the next day. I will honestly say that Morty’s chicken shawarma is the only dish that I really miss since becoming vegan (the restaurant actually closed years before that, so I missed his shawarma even before I became a vegetarian).

I have made many attempts over the years to recreate the dish, first with real chicken, then fake, and now most frequently with seitan. I have had some success, I think (Alan thinks so too, he says he loves my shawarma). I’ve posted several recipes, including this, my favorite. This one, from Vegan MoFo a few years ago, uses Gardein chick’n. And this Gyro Spiced Seitan Bowl is reminiscent of shawarma, served in a bowl with quinoa and veggies.

This salad started as a way to use the leftover seitan from the last time I made shawarma. I made a dressing with hummus, tahini, and lemon, used a variety of veggies, and tossed in some quinoa. I honestly think that, with the seasoned seitan, it was one of the best salads that I have ever made. It will always be on the menu the day after I make shawarma.


Vegan Shawarma Salad

Shawarma Salad

Of course you don’t have to wait for leftovers to make Shawarma Salad. And feel free to use your favorite vegetables.

Vegan Recipe: Shawarma Salad
Prep time
Cook time
Total time
Recipe type: Vegan
Cuisine: Middle Eastern
Serves: 2
  • One package (or one cup if homemade) seitan or chicken substitute, cut into strips
  • One Tablespoon lemon juice
  • One teaspoon Garam Masala
  • ½ teaspoon Paprika
  • ¼ teaspoon Cumin
  • ½ teaspoon Salt
  • Pepper to taste
  • ½ cup soy yogurt
  • One Tablespoon Malt Vinegar
  • Two Cloves Garlic, minced
  • Salad greens
  • Veggies of choice. I used onion, yellow pepper, radishes, grape tomatoes, and cucumber
  • 1 cup quinoa, cooked according to package directions and cooled.
  • ¼ cup pine nuts, toasted
  • ½ cup hummus
  • ¼ cup tahini sauce
  • ⅛ cup white vinegar
  • 2 tablespoons lemon juice
  • Salt and Pepper to taste
  1. Follow the directions to season and cook the seitan here.
  2. Toss the greens, vegetables, quinoa, and seitan together with the Hummus Dressing.
  3. Hummus Dressing: In a blender, combine hummus, tahini, vinegar, lemon, salt, and pepper. Blend until smooth.

Shawarma Salad

Do you have a favorite restaurant dish that you’ve tried to re-create at home? Were you successful?

What I’m Eating: A Week of Vegan Food

In all my years of blogging about vegan food, creating and sharing recipes, writing restaurant reviews, I have never participated in any kind of a What I Ate Wednesday link up or written any thing like Lindsey’s Weekly Eats posts. And as those of who you read my blog, and my history of “series failures” know, it may be a while before you see another post like this. But, as I sat down to write today, I just kept thinking about all the awesome vegan food that I’ve eaten in the last week and I felt like I wanted to share.

I made the most delicious tofu scramble the other day. I’ve written (frequently) about my love of tofu scrambles, and I’ve posted several recipes (here and here). This time I winged it, keeping it very simple and it turned out great.

week of food

In a nutshell: One block of firm tofu, drained. Break it up with a fork (so that it looks like scrambled eggs). Add 1/2 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon celery salt, 1 teaspoon garlic powder, and a little pepper. Adjust to your taste. Chop up 1/2 onion, 1/4 yellow or orange pepper, 1 potato, and 1 or 2 Serrano or jalapeno chiles. Cook in a little olive oil over medium heat, until the onion is soft and the potatoes are slightly browned. Stir in the tofu mixture and cook, stirring frequently until the tofu is heated through. Reduce heat and cover. Cook over low heat until the potatoes are cooked. Add a little vegan cheese and re-cover until the cheese is melted. Serve with tortillas, avocado, salsa, etc.

Vegan food

Last night I made tempeh burgers. Nothing especially fancy or different about them but they were very good. I served them with baked potato and zucchini fries.

vegan food

My variations on my shawarma recipes are always a hit in our household. This week I made it with seitan, served with quinoa, hummus, and pita breads.

vegan food

I also discovered Nuttzo! I’ve been using heart healthy Nuttzo all week instead of my regular peanut butter. All the nuts and seeds used in Nuttzo are organic, there are no added sugars, and two tablespoons of the healthy fat in Nuttzo provide 50% of the daily allowance of Omega 3 ALAs. I am pretty boring with my breakfast food, but I’ve used Nuttzo in protein shakes, slathered it on bananas and on my morning toast or muffins all week.

vegan food

I’ve already written about the restaurants where I ate last weekend, so I’ll skip the review and just give you the food porn.

We took out food from Native Foods in Encinitas:

vegan food

vegan food

We had lunch at Earth Bistro in Temecula:

Earth Bistro

vegan food

And breakfast at the Lotus Cafe and Juice Bar:

vegan food

vegan food

What kind of delicious food have you eaten in the last week? Dish! (haha, see the pun?)

Disclosure: I was given a jar of Nuttzo to try and review. All opinions are my own.