Go Back
–+ servings
Gnarly celeriac shawarma

Gnarly Celeriac Shawarma: A Flavor-Packed Vegan Delight

This Gnarly Celeriac Shawarma is a flavor-packed vegan delight that transforms celeriac into a savory sensation, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shawarma
  • 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
For the Flatbreads
  • 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
For Serving
  • 4 tbsp Houmous can swap for tzatziki

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • non-stick pan
  • Floured surface

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 220°C (425°F) to help the celeriac caramelize beautifully.
  2. Peel and chop the celeriac into evenly sized chunks (about 2.5 cm or 1 inch). Toss with shawarma paste and olive oil.
  3. Spread the seasoned celeriac on a baking sheet and roast for 25–30 minutes, stirring halfway through until golden and fork-tender.
  4. Chop the red cabbage and drizzle with red wine vinegar, allowing it to soften for at least 10 minutes.
  5. Combine self-raising flour and salt in a bowl, adding water gradually until a dough forms. Knead for 5 minutes and let rest for 10 minutes.
  6. Roll out rested dough into thin circles and cook in a non-stick pan for 1–2 minutes on each side until puffed and browned.
  7. Assemble your shawarma by topping flatbreads with roasted celeriac, pickled cabbage, jalapeños, and houmous.
  8. Garnish with fresh coriander and serve warm.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 500mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store leftover celeriac and pickled cabbage in airtight containers for up to 3 days. Assemble shawarma fresh for best quality.

Tried this recipe?

Let us know how it was!