I’ve got 4 words for you Vegan. Sheet. Pan. Shawarma. Oh yes, friend. This Middle Eastern inspired feast is a total keeper that is going to have you hooked at first bite!
My homemade, vegan version of shawarma, which is typically a meat filled feast, comes together in just about 45 minutes, with only 20 of those precious minutes being hands on. It is packed with some of my favorite warming spices that are used a lot in Middle Eastern cuisine, like cumin, coriander, cinnamon, paprika, turmeric, and aleppo pepper making this meal rich and decadent.
I have to admit, I haven’t used tempeh a lot in the past…but I really wanted to make this Vegan Sheet Pan Shawarma super hearty and I felt like it needed some contrast of texture to the roasted vegetables. While you could totally eat this on its own or with a side of rice, it is incredible wrapped in roasted garlic naan with a slathering of homemade hummus!Print
Not a fan of tempeh? You can totally replace it with firm tofu, no problems at all.
This recipe is great for plant based eaters and for Meatless Monday, but if you have happen to have a meat lover at your table try our Shawarma Spiced Chicken Sheet Pan Dinner recipe.
juice of 2 lemons
1/2 cup olive oil
6 cloves garlic, smashed and minced
1 teaspoon kosher salt
2 teaspoon freshly ground black pepper
2 teaspoon ground cumin
1 teaspoon coriander
2 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon aleppo pepper flakes
1/2 teaspoon ground cinnamon
1 large head of cauliflower broken into small florets
1 can of chickpeas, drained and rinsed
2 small red onions, quartered
1 (8-ounce package) gluten free tempeh cut into cubes
1 whole lemon, halved for roasting on pan
Optional garnishes: cilantro or micro green cilantro, sliced green onions.
Preheat oven to 400°F and line a 13″ x 18″ baking sheet with parchment paper.
In a large mixing bowl combine the lemon juice, olive oil, garlic, salt, pepper, cumin, coriander, paprika, turmeric, aleppo pepper flakes, and cinnamon. Whisk to combine. Divide the marinade into 2 bowls.
Add the tempeh to the first bowl, tuning to coat each piece in the marinade. Set aside for 10 minutes to marinate.
Add the cauliflower florets and chickpeas to the second bowl, turning the ingredients together with a large spoon or tongs until all of the vegetables are coated.
Arrange the tempeh on the sheet pan first, spooning any remaining marinade from the bowl on top of the pieces. Next, add the seasoned cauliflower and chickpeas to the pan around the tempeh. Layer in the onion quarters and place the 2 lemon halves, cut side down on the pan, one near the top and one near the bottom.
Bake for 25-30 minutes or until the tempeh is warmed through and the vegetables are tender.
To serve, squeeze the roasted lemon halves over the tempeh and vegetables then garnish with desired toppings. Serve immediately.
If you don’t have a sheet pan that is as large as the one I use you can use 2 smaller sheet pans and divide the ingredients between them.