Vegan Shawarma Recipe: Flavorful Plant-Based Middle Eastern Wrap

Vegan Shawarma shows that plant-based food can be bold and satisfying. Instead of roasted meat, this version uses smoky, shredded jackfruit that soaks up spices and sauce. It’s an easy, flavorful twist on the classic shawarma—ready faster than you might expect. Serve with a creamy garlic shawarma sauce or vegan tzatziki, warm pita, and crisp vegetables for a complete meal.

Canned young (green) jackfruit is an affordable, pantry-friendly meat substitute. When simmered in a spiced tomato-broth mixture it develops a pleasantly “meaty” texture that works well in sandwiches, bowls, and more. This jackfruit filling also shines in pulled “pork” style nachos and banh mi sandwiches.

How to make (step-by-step photos)

This jackfruit shawarma is straightforward. The main steps are: prepare the jackfruit, simmer it in the spiced tomato-broth mixture, then roast briefly to brown the edges for added texture.

See the recipe card below for complete ingredient amounts and full instructions.

Jackfruit Shawarma

• 1 (20 oz / 265 g) can jackfruit (in water or brine; rinse and trim any hard core pieces)
• 1 tablespoon grapeseed oil (or neutral oil)
• 2 tablespoons tomato paste
• 1½ cup vegetable broth
• 2 teaspoons smoked sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon onion powder
• ¾ teaspoon garlic powder
• ¼ teaspoon fine sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground turmeric

For serving (optional)

• Pita, naan, or flatbread (gluten-free if needed)
• Shawarma sauce or vegan tzatziki
• Vegetables: cucumber, tomato, lettuce, red onion, pickled red onion, or pickled cabbage

• Prep jackfruit: Drain and rinse 1 can (20 oz / 265 g) jackfruit. Soak in water for 5 minutes, then drain and rinse again. Trim away and discard any firm core pieces. Shred the jackfruit into smaller pieces with a spatula or fork.
• Preheat oven: Preheat oven to 425°F (220°C).
• Make the sauce and season: In a large skillet (cold), combine 1 tablespoon grapeseed oil and 2 tablespoons tomato paste. Add 1½ cups vegetable broth, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon onion powder, ¾ teaspoon garlic powder, ¼ teaspoon fine sea salt, ¼ teaspoon black pepper, and ¼ teaspoon turmeric. Whisk to combine.
• Simmer: Add the shredded jackfruit to the skillet. Cover and bring to a simmer over medium heat. Cook covered for 5 minutes, then uncover and simmer, stirring occasionally and breaking up any larger pieces, until the liquid reduces to a thick sauce and the jackfruit is tender, about 10–15 minutes.
• Roast for texture: Lightly oil a baking sheet and spread the seasoned jackfruit in an even layer. Lightly oil the top, then roast in the preheated oven until edges brown, about 15 minutes, stirring once halfway through.
• Serve: Pile the jackfruit into warm pita or flatbread, drizzle with shawarma sauce or vegan tzatziki, and top with fresh or pickled vegetables.

1. Canned jackfruit: Use jackfruit canned in water when possible; jackfruit in brine is acceptable but must be rinsed well. Avoid jackfruit in syrup.
2. Oil: Any neutral oil works in place of grapeseed oil. Use spray or brush to oil the baking sheet and top of the mixture.
3. Smoked paprika: Use smoked sweet paprika for a smoky flavor without heat.
4. Covering the skillet: If your skillet lacks a lid, use a baking sheet to cover while simmering.
5. Storage: Leftovers keep 3–4 days in the refrigerator. Reheat in a lightly oiled skillet, in the oven at 350°F (177°C), or microwaved (microwave softens texture).