Name: Gnarly Celeriac Shawarma: A Flavor-Packed Vegan Delight
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 head Celeriac (approx. 600g; substitute with zucchini for a lighter version); 2 heaped tbsp Shawarma Paste (can be swapped with a homemade spice mix of cumin, coriander, and paprika); to taste ml Red Wine Vinegar (apple cider vinegar works as an excellent alternative); ¼ head Red Cabbage (approx. 300g; regular cabbage is a milder alternative); 1 jar Sliced Jalapeños (300g; omit for a milder flavor); ½ bunch Fresh Coriander (can substitute with parsley); 300 g Self-Raising Flour (plus extra for dusting; whole wheat flour can be used for a nuttier flavor); to taste ml Olive Oil (for cooking and dough; can use avocado oil); 4 tbsp Houmous (can swap for tzatziki)

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As I stood by the oven, the warm aroma of caramelizing celeriac wafted through my kitchen, instantly lifting my spirits. This Gnarly Celeriac Shawarma with Homemade Flatbreads is an adventure in flavor, merging comfort food with a vibrant, vegan twist. Preparing this dish is not only quick—perfect for those bustling weeknights—but also brings a fun, hands-on element to mealtime. Whether you’re a seasoned home chef or someone eager to rediscover the joy of homemade food, this recipe invites everyone to the table. Imagine enjoying the earthy sweetness of roasted celeriac, nestled in fluffy flatbreads, topped with zesty pickled cabbage and a creamy dollop of houmous. It’s a delightful feast you won’t want to miss! What creative variations will you explore with this delicious recipe?

Why is Gnarly Celeriac Shawarma so Special?

Unique Flavor Adventure: This dish transforms humble celeriac into a savory sensation that’s bursting with flavor. Roasted to perfection, it becomes a delicious canvas for your culinary creativity!
Quick and Easy: With just a few simple steps, you can whip up this meal in no time—perfect for busy evenings when you crave something satisfying.
Versatile Ingredients: Feel free to experiment by swapping celeriac with roasted eggplant or grilled chicken for a heartier option—endless variations await!
Crowd-Pleaser: Whether you’re hosting a dinner party or enjoying a quiet night in, this shawarma is sure to impress both plant-based eaters and meat lovers alike. Check out our other vegan recipes for more delicious ideas to keep your menu fresh!
Family Friendly: Encouraging the family to get involved with the flatbread-making process adds fun to the experience and brings everyone together.

Gnarly Celeriac Shawarma Ingredients

• Here’s what you’ll need to create this delicious dish!

For the Shawarma

Celeriac (1 head, approx. 600g) – The star ingredient offering a unique, hearty base; substitute with zucchini for a lighter version.
Shawarma Paste (2 heaped tbsp) – Provides deep, aromatic flavor; can be swapped with a homemade spice mix of cumin, coriander, and paprika.
Red Wine Vinegar (to taste) – Adds brightness and acidity; apple cider vinegar works as an excellent alternative.
Red Cabbage (¼ head, approx. 300g) – Perfect for quick pickling and crunch; regular cabbage is a milder alternative.
Sliced Jalapeños (1 jar, 300g) – Brings a spicy kick; feel free to omit for a milder flavor profile.
Fresh Coriander (½ bunch, 15g) – A flavorful garnish that lifts the dish; parsley can be used instead for contrast.

For the Flatbreads

Self-Raising Flour (300g, plus extra for dusting) – Essential for making fluffy flatbreads; whole wheat flour imparts a lovely nutty flavor when substituted.
Olive Oil (for cooking and dough) – Adds richness and helps with texture; avocado oil can be used in its place if desired.

For Serving

Houmous (4 tbsp for serving) – A creamy spread that complements the shawarma flavors beautifully; swap for tzatziki for a refreshing touch.

This Gnarly Celeriac Shawarma is not only a feast for the taste buds but also easy to prepare, making it an ideal addition to your meal rotation! Enjoy the flavors!

Step‑by‑Step Instructions for Gnarly Celeriac Shawarma

Step 1: Preheat the Oven
Start by preheating your oven to 220°C (425°F). This high temperature will help the celeriac caramelize beautifully, enhancing its earthy sweetness. Allow a few minutes for the oven to fully heat up, ensuring even cooking for your Gnarly Celeriac Shawarma.

Step 2: Prepare the Celeriac
Peel and chop the head of celeriac into evenly sized chunks, about 2.5 cm (1 inch). In a large mixing bowl, toss the celeriac pieces with shawarma paste and a drizzle of olive oil until well coated. The paste will infuse the celeriac with deep, aromatic flavors, making it irresistible!

Step 3: Roast the Celeriac
Spread the seasoned celeriac chunks evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25–30 minutes, stirring halfway through to ensure caramelization on all sides. You’ll know it’s done when the edges are golden and it’s fork-tender, releasing a savory aroma.

Step 4: Pickle the Cabbage
While the celeriac roasts, finely chop the red cabbage and place it in a bowl. Drizzle with red wine vinegar and toss to combine. Allow it to sit for at least 10 minutes, during which time it will soften and absorb the tangy flavor, creating a vibrant topping for your shawarma.

Step 5: Make the Flatbread Dough
In a separate bowl, combine the self-raising flour with a generous pinch of salt and add water gradually, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Let it rest for 10 minutes to improve the texture before cooking.

Step 6: Cook the Flatbreads
Divide the rested dough into small balls and roll each out on a floured surface into thin circles. Heat a non-stick pan over medium heat, then cook each flatbread for 1–2 minutes on each side until puffed and lightly browned. Keep them warm in a clean kitchen towel while you finish cooking.

Step 7: Assemble the Shawarma
With your celeriac roasted and flatbreads warm, it’s time to assemble your Gnarly Celeriac Shawarma! Lay a generous portion of roasted celeriac on each flatbread, add a handful of pickled cabbage, a few slices of jalapeño for heat, and a dollop of creamy houmous.

Step 8: Garnish and Serve
Finally, sprinkle fresh coriander over each shawarma for a burst of color and flavor. Serve immediately while everything is warm and inviting, and enjoy this delightful vegan dish that’s sure to impress!

Gnarly Celeriac Shawarma Variations

Feel free to explore these creative twists on your gnarly celeriac shawarma! Each variation opens up a world of flavors and textures.

Protein-Packed: Add grilled chicken or lamb to enhance the dish’s heartiness. The savory meat perfectly complements the sweet celeriac, making each bite incredibly satisfying.
Veggie Swap: Replace celeriac with roasted eggplant or cauliflower for a different taste profile. Both options offer a similar texture but with their unique nuances—delightful for veggie lovers!
Iraqi-influenced: Infuse traditional spices like za’atar into the flatbread dough for an exotic flavor boost. This herb blend beautifully rounds out the savory notes of the shawarma.
Creamy Alternative: Swap houmous for a tangy tzatziki to add a refreshing touch. This cooling effect makes it perfect for warm weather meals—just imagine the vibrant balance!
Spicy Variation: Up the heat by adding diced fresh chili or a sprinkle of cayenne to your celeriac before roasting. For those who enjoy a kick, this one’s a must-try!
Crunch Time: Toss in some crispy chickpeas for a fun texture twist! Roasted to perfection, they add a delightful crunch that complements the softness of the celeriac and flatbreads.
Herb Allergy Swap: If you’re sensitive to coriander, parsley makes a great alternative for garnish. Just as fresh and flavorful, it’s an effortless way to maintain brightness without compromising taste.
Gluten-Free Flatbreads: Use a gluten-free flour blend to create flatbreads tailored for gluten-sensitive diners. This small change keeps everyone at the table happy, while still experiencing the wonderful shawarma!

Let me inspire you more! Dive into our other vegan recipes for fresh ideas to keep your meal plan vibrant and enjoyable.

Expert Tips for Gnarly Celeriac Shawarma

Even Cuts Matter: Cutting the celeriac into evenly sized chunks ensures uniform roasting. Larger pieces may remain undercooked, affecting texture.
Let Flatbreads Rest: Allow flatbread dough to rest after kneading. This helps develop gluten, improving their texture and making them easier to roll out.
Perfect Roasting: Stir the celeriac halfway through roasting to achieve that delightful caramelization on all sides, enhancing the flavors of your gnarly celeriac shawarma.
Heat Control: For milder flavors, adjust jalapeño quantity or omit them altogether. Remember, you can always add more heat after assembling!
Prep Ahead: Make flatbreads in advance and freeze. Just reheat in a dry pan for a quick and easy touch when ready to serve.

Make Ahead Options

These Gnarly Celeriac Shawarma are perfect for meal prep enthusiasts! You can roast the celeriac and store it in the fridge for up to 3 days without losing flavor. Simply let it cool completely, then transfer it to an airtight container. For the flatbreads, prepare the dough and freeze it wrapped tightly in plastic wrap for up to 1 month; just thaw and roll out when ready to eat. The pickled red cabbage can also be prepared in advance and refrigerated overnight to enhance its flavor. When it’s time to serve, reheat the celeriac in the oven or on the stovetop, warm the flatbreads in a pan, and assemble your delicious shawarma. Enjoy this vibrant meal with minimal fuss!

How to Store and Freeze Gnarly Celeriac Shawarma

Fridge: Store leftover roasted celeriac and pickled cabbage in airtight containers for up to 3 days. Reheat the celeriac gently in a pan to restore its texture.

Flatbreads: Make flatbreads ahead of time and freeze them. Place parchment paper between layers to prevent sticking, and reheat in a dry pan until warm and soft.

Assemble Fresh: For best quality, assemble your gnarly celeriac shawarma just before serving to maintain the freshness of the flatbreads and crunch of the pickled cabbage.

Refreezing Notes: Avoid refreezing any thawed celeriac to preserve the flavors and texture. Enjoy this delightful dish within the recommended timeframes for optimal taste!

What to Serve with Gnarly Celeriac Shawarma?

Elevate your meal experience by pairing this delicious shawarma with delightful sides and flavors that complement its vibrant character.

Crispy Sweet Potato Fries: The sweetness of roasted sweet potatoes balances the savory celeriac, adding a delightful crunch.
Zesty Quinoa Salad: Light and refreshing, this salad introduces a fluffy texture with zesty lime dressing, perfect for contrasting the shawarma’s richness.
Creamy Tzatziki Dip: A cooling dip that pairs wonderfully with the shawarma, its yogurt base offers a refreshing tang to every bite.
Herbed Couscous: Fluffy couscous infused with fresh herbs provides a light and aromatic side, enhancing the dish with Mediterranean flair.
Spicy Roasted Cauliflower: Cauliflower seasoned with warming spices complements the earthy notes of the celeriac, creating a satisfying texture.
Crisp Green Salad: A fresh salad with mixed greens and a tangy vinaigrette cuts through the richness, elevating your meal to new heights.
Minted Yogurt Sauce: Drizzle some on top for a burst of freshness that beautifully contrasts the warm, smoky flavors of the shawarma.
Chilled Lemonade: A refreshing drink that brightens the palate and enhances the overall experience of enjoying your gnarly celeriac shawarma.
Baklava for Dessert: End your meal on a sweet note; the nutty, honey-soaked pastry is a decadent finish that perfectly balances out the savory flavors.

Gnarly Celeriac Shawarma Recipe FAQs

What should I look for when selecting celeriac?
Absolutely! When choosing celeriac, look for a firm head that feels heavy for its size. The skin should be relatively smooth, not too wrinkled, and free of dark spots or blemishes. A fresh celeriac will have a pleasant, earthy scent.

How should I store leftover shawarma?
For best results, store your leftover roasted celeriac and pickled cabbage in airtight containers in the fridge. They can last for up to 3 days. When you’re ready to enjoy again, gently reheat the celeriac in a pan to help restore its texture.

Can I freeze the flatbreads?
Yes! I often make extra flatbreads and freeze them for later. After cooking, allow them to cool completely, then stack them with parchment paper between layers. Store in an airtight container or freezer bag for up to 3 months. When you’re ready to use them, just reheat in a dry pan until warm and soft.

What if my shawarma paste is too spicy?
Very! If you find your shawarma paste too spicy, you can balance it out by adding a dash of honey or maple syrup for sweetness, or by mixing in a bit of yogurt (vegan or regular) to the assembled shawarma for a cooling effect.

Are there any dietary considerations for this recipe?
Absolutely! This recipe is vegan, making it suitable for plant-based diets. However, if you have allergies, be cautious with the houmous and shawarma paste ingredients. Always check labels for potential allergens, especially if serving to guests with dietary restrictions.

What’s the best way to reheat the roasted celeriac?
For optimal taste and texture, reheat your leftover roasted celeriac in a non-stick pan over medium heat. Add a touch of olive oil and stir gently until heated through, which usually takes about 5-7 minutes. This method helps revive the crisp edges and preserves the flavors beautifully.