Vegan Roasted Vegetable Pesto Shawarma

Name: Vegan Roasted Vegetable Pesto Shawarma
Prep time: THMS
Cook time: THMS
Ingredients: 4 small carrots, scrubbed or peeled & halved lengthways; 6 small new potatoes, skins left on, halved; 1 red pepper, deseeded & quartered; 2 small red onions, peeled, halved & each cut into 3; 2 small courgettes, trimmed & cut lengthways into 4; 4 tbsp. olive oil; 2 tsp. ground cumin; Salt & pepper to taste; 1 jar Sacla’ Vegan Tomato Pesto; 400g tin chickpeas, drained & rinsed; 1 tbsp. olive oil; 1 tsp. ground cumin; 6 tbsp. dairy-free coconut yoghurt; 1 small clove garlic, peeled & crushed

Shawarma is typically spit-roasted, spiced and marinated chicken or lamb but we’ve used lots of lovely colourful veg instead and our fan-favourite Vegan Tomato Pesto.

Cook Time

1hr

Serves

Ingredients

4 small carrots, scrubbed or peeled & halved lengthways
6 small new potatoes, skins left on, halved
1 red pepper, deseeded & quartered
2 small red onions, peeled, halved & each cut into 3
2 small courgettes, trimmed & cut lengthways into 4
4 tbsp. olive oil
2 tsp. ground cumin
Salt & pepper to taste
1 jar Sacla’ Vegan Tomato Pesto
400g tin chickpeas, drained & rinsed
1 tbsp. olive oil
1 tsp. ground cumin
6 tbsp. dairy-free coconut yoghurt
1 small clove garlic, peeled & crushed

Recipe products

How to make the recipe

Step 1

Preheat the oven to 240C/220C Fan

Step 2

Toss all the vegetables together in the large roasting tin or ovenproof dish with 2 tablespoons of the oil, the Tomato Pesto, cumin, paprika, and salt & pepper.

Step 3

As the pepper and courgettes will take less time to cook than the other vegetables, remove them to a plate to cook later.

Step 4

Cover the tin or dish with foil and roast on the middle shelf of the oven for 25 minutes, using a spoon to turn everything in the oily juices after 15 minutes.

Step 5

Dry the chickpeas on kitchen paper, discard any skins which come off, then place on a baking tray. Drizzle with the oil, sprinkle over the cumin, season with salt & pepper and shake well to coat with the oil and seasonings.

Step 6

Bake in the oven for 30 minutes. Shake a couple of times so the chickpeas cook evenly until crisp and golden.

Step 7

Add the courgettes and pepper to the rest of the vegetables and drizzle with the remaining 2 tablespoons of oil. Cover again with foil. Cook for 15 minutes or until everything is golden and tender when poked with the tip of a sharp knife.

Step 8

Mix the yoghurt, garlic, and seasoning together in a bowl. If it's too thick to drizzle, just stir in a splash of cold water to get the right consistency.

Step 9

Warm the wraps, if using, directly on one of the oven shelves for 1 minute.

Step 10

To serve, put the wraps on plates, divide half the yoghurt between them and arrange all the vegetables on top. Scatter over the chickpeas, drizzle with the rest of the yoghurt, a little oil, and sprinkle with the paprika.