Vegan Shawarma

Step 1

Prep jackfruit: Drain 1 (20 oz / 265 g) can jackfruit using a strainer. Rinse, then soak jackfruit in a medium bowl of water for at least 5 minutes. Drain and rinse thoroughly. Use a knife to trim away any hard pieces from the core of the jackfruit, then discard.

Step 2

Preheat oven: Preheat to 425℉ (220℃).

Step 3

Mix seasoning: In a large skillet, combine 1 tablespoon grapeseed oil and 2 tablespoons tomato paste. Whisk in 1½ cup vegetable broth, 2 teaspoons smoked paprika, 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon onion powder, ¾ teaspoon garlic powder, ¼ teaspoon fine sea salt ,¼ teaspoon black pepper, and ¼ teaspoon ground turmeric.

Step 4

Simmer: Add jackfruit to the skillet of seasoning. Cover with a lid, then bring to a simmer over medium heat (see note 4). Once simmering, cook covered for 5 minutes. Then, uncover and cook, stirring occasionally, until liquid is reduced to a thick sauce, 10 to 15 minutes. (As the jackfruit cooks, use the back of a stirring spoon or spatula to separate the jackfruit into smaller pieces).

Step 5

Bake: Spray a baking sheet with cooking oil (or lightly brush with oil). Spread out the jackfruit. Spray (or brush) the top with a bit more oil. Bake until the edges start to get brown, about 15 minutes, stirring half-way through. Serve hot with Pita, Shawarma Sauce, and Vegetables of your choice (see note 5).