One of the things that made Israeli cuisine famous worldwide 🌍 (besides its incredible flavors and creativity) is how practical and hands-on it is.
Because honestly—what’s better than grabbing a pita (or laffa) with both hands and devouring it with zero restraint? 😍 Israeli street food—whether it’s hummus, shakshuka, or falafel—delivers pure, simple joy with no unnecessary fuss!
Sure, you can eat shawarma on a plate (or worse... a plastic takeout container 😱), but that’s like an old-school Englishman drinking afternoon tea from a disposable cup—sacrilege! ☕🚫
🌟 The Queen of Israeli Street Food
In the Israeli street food pyramid, falafel and sabich hold down the base, but shawarma wears the crown 👑—the one that fills the streets with its rich aroma and makes everyone stop and ask, Where is that smell coming from?
Recently, people say that seasoning is everything when it comes to shawarma—and I say: Yes… but that’s not the whole story! ❌
The spice blend is crucial, but texture is king:
✔️ Thinly sliced, just like the real thing ✂️
✔️ Crispy on the edges 🔥
✔️ Soft and juicy inside 😍
For my son, Leged, who went vegan long before I did, the hardest part of giving up shawarma wasn’t the meat itself—it was the fatty, lamb-like richness that traditional shawarma has.
Now, let’s be real—recreating that exact taste is still sci-fi 🚀, but when it comes to aroma, texture, and overall experience, we can get really close—maybe even better! 🤩
💡 The Secret to the Best Vegan Shawarma
It all comes down to the perfect ingredient combination:
🥢 Yuba (tofu skin), thinly sliced—mimics the exact shape, thickness, and fibrous texture of real shawarma.
🍛 Thinly sliced tofu—adds crispiness.
🍄 King oyster mushrooms & shimeji mushrooms—for a juicy, umami-packed bite.
Roasting everything in the oven with olive oil, onions, garlic, and bold shawarma spices gives you that crispy, flavorful perfection! 🔥🤩
🥙 How to Serve It
Load up your pita, laffa, or tortilla with this incredible shawarma, pile on your favorite toppings, and enjoy every guilt-free bite! 💚
Oh, and don’t forget—let the tahini drip a little. 😜💦
RECIPE
Vegan Israeli ShawarmaEQUIPMENT
3 portions
- 3 Pita or three 25cm diameter Tortilla
- 50 grams dried yuba wings
- 100 grams firm tofu
- 100 grams king oyster mushrooms
- 100 grams oyster mushrooms
- 1 onion cut in halves and finely sliced
- 3-5 cloves garlic If you are a garlic fan, like me, throw in some more
- ⅓-½ cup olive oil
- 3 tablespoon Shawarma Seasoning Blend or to taste, a recipe is bellow
- 1 teaspoon paprika
- ½-3/4 teaspoon salt to taste
For Serving
- Amba Sauce, chopped parsley, salad, fried eggplant, fries and tahini
Shawarma Seasoning Blend
- ¼ teaspoon ground cardamom
- 1½ teaspoon ground coriander
- ½ teaspoon turmeric
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1½ teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon sumac
- ½ teaspoon ground black pepper
- ½ teaspoon ground allspice
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon salt
Shawarma
- Preheat oven to 200 degrees Celsius.
- Place the Yuba in a medium bowl, pour boiling water to cover. Cover and wait 5 minutes.
- Slice the king oyster mushrooms into thin slices.
- tear the oyster mushroom into 2-3 pieces
- Slice the tofu into very thin slices, preferably with a mandolin with a 1.5 cm wide cutting disc. (It is also possible with a vegetable peeler or with a sharp knife)
- Drain the yuba, rinse it well with cold water, strain again and squeeze well. Then, cut the Yuba wings sideways (see image).
- Line a large pan with baking paper, place yuba, tofu, mushrooms, onions, and garlic cloves on the pan.
- Add seasoning blend, sweet paprika, salt and ⅓ cup of olive oil and mix well; arrange the ingredients evenly over the pan.
- Place in the hot oven and bake for 20-30 minutes; After 10-15 minutes, add more olive oil, mix and continue to roast for another 10-15 minutes until brown and crispy.
For serving in a Tortilla
- Heat the tortillas according to the manufacturer's instructions.
- Spread some Hummus on half of the tortilla; then, place shawarma on top of the Hummus; now place fried eggplant and salad; You may also add some fries; sprinkle with chopped parsley drizzle tahini and a little Amba sauce.
- Fold one side of the tortilla; next, start rolling from the side closest to you.
- Serve with more tahini, Amba Sauce, and, if desired, fried eggplant and some more fries.
For Serving In a Pita
- Cut the top edge of only one side of the pita - to form a kind of pocket.
- Spread some hummus on both sides of the pita.
- שAdd 2-3 tablespoons of shawarma (fill about ⅓ pita), add salad and eggplant, next, add a few more tablespoons of shawarma; If desired, add some fries and more fried eggplant. Finally, sprinkle chopped parsley, drizzle with tahini, and, if desired, a little more Amba Sauce.
- Serve with tahini on the side, and if you like more Amba Sauce.
Seasoning Blend
- Transfer all ingredients to a small box or jar. Close and shake well.
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