Vegan Sandwich

Ingredients

• 225–284 g (8–10 oz)seitan, cut into strips
• 1red pepper, diced
• 1 mediumonion, sliced
• 1 packbaby Bella mushrooms, sliced
• 1 clovegarlic, crushed
• 25 ml (1 tbsp plus 2 tsp)shawarma spice mix
• 2.5 ml (1/2 tsp)salt
• 1.25 ml (1/4 tsp), or to tasteAleppo pepper or red pepper flakes
• 10 ml (2 tsp)extra virgin olive oil, for marinating
• 10 ml (2 tsp)red wine vinegar
• 30 ml (2 tbsp), dividedextra virgin olive oil
• 6mini hoagie rolls, hamburger rolls, pita breads or pocketless pitas
• 6 large, optionalpickles, sliced
• To tastetahini sauce
• To tastehomemade hummus
• To taste, optionalfresh parsley or coriander

Instructions

1. 1

   Marinate the filling

   Put the seitan, red pepper, onion and mushrooms in a bowl or resealable food bag. Add the garlic, shawarma spice mix and salt, then mix to coat the seitan. Stir in 10 ml (2 tsp) olive oil and the red wine vinegar. Cover and refrigerate for 1 hour or overnight.

2. 2

   Prepare the sauces

   While the seitan marinates, prepare the tahini sauce and homemade hummus.

3. 3

   Cook the filling

   Heat the remaining olive oil in a large non-stick frying pan. Add the marinated seitan and vegetables, including the liquid, and cook over a medium-high heat for about 20 minutes, stirring occasionally, until the vegetables are cooked.

4. 4

   Assemble the sandwiches

   Spread hummus inside each pita or roll. Add about 80 ml (1/3 cup) of cooked seitan mixture, then the pickles if using. Finish with 15–30 ml (1–2 tablespoons) tahini sauce and parsley or coriander, if using, then roll or close into a sandwich.

What is a vegan shawarma sandwich?

Shawarma is a Middle Eastern style of seasoned meat traditionally cooked on a rotating spit and served in flatbread. This meat-free version uses seitan and vegetables, with shawarma spices bringing warmth and savoury depth.

Hummus and tahini make the filling creamy, while pickles add a sharp contrast. The result is a substantial sandwich with familiar Mediterranean-inspired flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 358 calories, 21g protein, 46g carbs, 13g fat.

The bread and hummus supply much of the carbohydrate, while olive oil and tahini contribute fat; seitan is the main protein-rich ingredient. Pair a sandwich with a simple salad or extra vegetables for a fresh, colourful side.

Why use seitan?

Seitan: Its firm, chewy texture makes it a fitting choice for a filling intended to stand in for sliced meat. Cut it into strips so it mixes and cooks evenly with the vegetables.

Vegetables: Red pepper, onion and baby Bella mushrooms add sweetness, savouriness and moisture. Keep the slices or pieces fairly even so they cook at a similar pace.

Make the marinade count

Spice mix: Coat the seitan and vegetables thoroughly with the shawarma seasoning, garlic and salt before adding the oil and vinegar. The recipe allows a minimum of 1 hour in the fridge, or an overnight rest.

Aleppo pepper: Use the listed amount for gentle heat, or adjust it to taste. Red pepper flakes are offered as an alternative.

Cook until the vegetables are ready

Pan and heat: Use a large non-stick frying pan over a medium-high heat, adding the marinated filling along with its liquid. Stir occasionally during the roughly 20-minute cooking time.

Doneness: The method calls for cooking until the vegetables are cooked. Check the larger pieces as you stir; they should be tender rather than raw and crisp.

Build a balanced sandwich

Spread: Start with hummus on the bread, then add about 80 ml (1/3 cup) of the cooked filling to each sandwich. This helps the filling stay together as you roll or close the bread.

Finish: Add sliced pickles for tang and a spoonful or two of tahini sauce for richness. Parsley or coriander adds a fresh note if you have it.

Choose bread that holds the filling

Pita: The recipe suggests pita or pocketless pita, which can be rolled around the filling. Hoagie rolls and hamburger rolls are alternatives when you want a more conventional sandwich shape.

Serving: Serve the sandwiches soon after assembly so the bread stays sturdy. Extra hummus or tahini can be served alongside.

Recipe notes & tips

• Marinate the filling for at least 1 hour, or prepare it the night before.
• Stir occasionally while the seitan and vegetables cook so the mixture heats evenly.
• Keep the vegetables and seitan in similar-sized pieces for more even cooking.
• Add the pickles just before serving to keep their texture distinct.
• Use a large pan so the filling is easier to stir during cooking.

Variations

• Adjust the heat: Use more or less Aleppo pepper or red pepper flakes to suit your taste.
• Swap the bread: Choose mini hoagie rolls, hamburger rolls, pita or pocketless pita.
• Change the herbs: Finish with parsley or coriander, or leave the herbs out.
• Add pickles: Include sliced pickles for a tangy contrast, or omit them if preferred.

Common mistakes to avoid

• Skipping the marinade: The recipe relies on at least 1 hour of chilling, so leave enough time before cooking.
• Forgetting the marinade liquid: Add the vegetables and their liquid to the pan as directed.
• Cooking without stirring: Stir occasionally so the filling cooks more evenly.
• Overfilling the bread: Use about 80 ml (1/3 cup) of cooked filling per sandwich to make it easier to roll or close.
• Adding sauce too early: Assemble the sandwiches close to serving time to help the bread hold its shape.

How to store

Refrigerate leftover cooked filling in a covered container and use within 3–4 days. Store bread, hummus, tahini sauce and pickles separately, then reheat the filling in a frying pan or microwave until hot before assembling.

Frequently asked questions