Vegan Shawarma With Roasted Cauliflower and Chickpeas

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Looking for a tasty, plant-based meal to spice up your dinner routine? This vegan shawarma with roasted cauliflower and chickpeas is exactly what you need. Packed with flavor, it’s a healthy and satisfying alternative to traditional shawarma.

You get the rich spices of shawarma but without any animal products. Roasted cauliflower and chickpeas create a hearty texture that’s perfect for wraps or bowls. Plus, it’s simple to make and uses ingredients you probably already have at home.

Not only is it delicious, but it’s also nutritious. Both cauliflower and chickpeas are high in fiber and essential vitamins. You’ll enjoy a meal that’s not only good for your taste buds but also great for your health.

What You Need

To make vegan shawarma with roasted cauliflower and chickpeas, you’ll need a mix of fresh produce and pantry staples.

For the main ingredients, start with one medium cauliflower head, cut into florets. You’ll also need one can of chickpeas, drained and rinsed.

For the marinade, gather 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and 2 teaspoons of ground cumin. Also, get 2 teaspoons of smoked paprika, 1 teaspoon of ground coriander, and 1 teaspoon of ground turmeric.

You’ll need some minced garlic—about 2 cloves. And, for extra flavor, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of cayenne pepper will do the trick. Don’t forget salt and pepper to taste.

For serving, have pita bread or flatbread ready. You’ll also need some chopped fresh vegetables like tomatoes, cucumbers, and red onions.

Add some toppings, too. Pick up some tahini sauce, and if you like pickles, grab a jar of those as well. Fresh herbs like parsley or cilantro make a nice addition.

To make this meal more filling, consider adding a side of rice or a simple salad.

By gathering these ingredients, you’ll be ready to cook up a tasty vegan shawarma dish that’s both satisfying and nutritious.

Tool Requirements

For this vegan shawarma with roasted cauliflower and chickpeas recipe, you will need a few basic tools and utensils.

You’ll need a baking sheet for roasting the cauliflower and chickpeas. Make sure it’s large enough to spread everything out evenly.

A mixing bowl is also important. Use it to toss the cauliflower and chickpeas with spices before roasting.

A sharp knife and cutting board are essential for chopping the cauliflower and any other veggies you want to include.

To mix the shawarma spices, a small bowl, and a whisk or spoon will come in handy.

For serving, use pita bread, wraps, or bowls. You might want serving utensils to make it easier to assemble your shawarma.

Having a measuring cup and measuring spoons ensures you get the spice mix just right. This helps keep the flavors balanced.

An oven mitt is useful for safely handling the hot baking sheet.

If you prefer to make a sauce, grab a blender or food processor. This will help achieve a smooth and creamy consistency.

Make sure to have plates or serving dishes ready to enjoy your delicious vegan shawarma.

Preparing the Ingredients

First, preheat your oven to 400°F (200°C). This high temperature will help the cauliflower and chickpeas roast perfectly.

Next, rinse and drain one can of chickpeas. Spread them out on a clean kitchen towel and pat dry. Removing excess moisture helps them roast better.

Wash one head of cauliflower and cut it into bite-sized florets. Try to make the florets even in size so they cook evenly.

Grab a large bowl and toss the cauliflower and chickpeas with three tablespoons of olive oil. Add one teaspoon of cumin, one teaspoon of smoked paprika, half a teaspoon of ground coriander, and a pinch of salt and pepper.

Line a baking sheet with parchment paper. Spread the seasoned cauliflower and chickpeas in a single layer. This helps them roast rather than steam, giving you a nice, crispy texture.

While the veggies are roasting, prepare the rest of your ingredients. Slice one red onion and one red bell pepper into thin strips. Chop a handful of fresh parsley or cilantro for garnish later.

For the shawarma sauce, whisk together half a cup of tahini, the juice of one lemon, two cloves of minced garlic, and a pinch of salt. Add water, one tablespoon at a time, until you reach a creamy consistency.

By now, your cauliflower and chickpeas should be getting nice and golden. Once they’re ready, remove them from the oven and let them cool for a couple of minutes.

Your ingredients are now ready for assembling the perfect vegan shawarma.

Serving Suggestions

• You can serve your vegan shawarma in different ways. One popular choice is to stuff it into warm pita bread. Add fresh veggies like lettuce, tomatoes, and cucumbers.
• Another option is to make a shawarma bowl. Layer the roasted cauliflower and chickpeas over a bed of rice or quinoa. Top it with hummus, avocado, and pickled onions.
• Side dishes also work well. Serve it with a green salad or a platter of fresh, crunchy veggies. Adding a dollop of garlic sauce or tzatziki adds extra flavor.
• You can also get creative. Wrap it in a flatbread with some greens for a quick lunch. Or, put it in a taco shell for a fusion twist.
• Don’t forget to sprinkle some fresh herbs like parsley or cilantro to brighten up your dish. They add color and a burst of fresh taste.
• For drinks, a cool mint lemonade or a light beer complements the spices well. Enjoy your meal!

Storage and Reheating Tips

Store leftover vegan shawarma in an airtight container in the fridge. It will stay fresh for up to 4 days. Make sure to separate the roasted cauliflower and chickpeas from any sauces to avoid sogginess.

To reheat, use an oven or stove for best results. Preheat your oven to 350°F (175°C). Spread the cauliflower and chickpeas on a baking sheet. Heat for about 10 minutes or until warmed through.

For a quicker option, use a microwave. Place the ingredients in a microwave-safe dish and cover. Heat on high for 1-2 minutes, stirring halfway.

Avoid reheating multiple times to maintain texture and flavor.