Vegan Shawarma


Prep time: 1 hour Cook time: 15 mins

Serves 4



For the shawarma:
500g seitan or tofu, chopped
1 tbsp olive oil
1 tbsp smoked Cornish Sea Salt flakes
2 tsp ground cardamom
1 tbsp dried oregano
1 tsp garlic powder
1 tsp ground black pepper
1 tsp ground cinnamon
1 tsp cumin seeds
1 tsp paprika
1 /2 tsp ground cloves
1 /2 tsp ground allspice
For the wrap garnish:
finely sliced cabbage
sliced tomato
chickpeas fried off in a little oil and Smoked Sea Salt
assorted pickled scraps



Marinate your chopped tofu or seitan in the shawarma spices for a few hours or overnight. Heat a little oil in a pan and cook your coated shawarma for 10-15 minutes until the spices have toasted and the flavours have all come alive.

Serve in a grilled flatbread with salad garnish and some pickled scraps. Season again with a pinch of Sea Salt Smoked Flakes and finish with a squeeze of lemon.

Read more recipes and stories from the Spring issue of Seasoned here

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