It is impossible to treat the idea of vegetarianism without respect, firstly it is ethical, secondly it is useful, and if I choose from directions, then lacto-vegetarianism is closest to me, which allows me to consume dairy products in addition to plant foods.
I want to please our guests who are interested in the topic of lacto-vegetarianism wonderful recipe- vegetarian shawarma! I often cook it in the summer, when food allows, I use thinly sliced vegetables (cabbage, tomato, cucumber) as a filling, as well as Adyghe cheese fried in oil and spices! I cook the sauce sour cream, with garlic. It turns out really delicious!
Reference:
Adyghe cheese is an affordable and popular non-rennet cheese in our area, which is very common in vegetarian cooking, in its production only bacterial sourdough is used and abomasum (an animal enzyme) traditional in the manufacture of other cheeses is not used. Very convenient when frying, because. does not stick to the pan and does not melt.
Ingredients:
- For 4 shawarmas:
- 2 sheets of thin Armenian lavash
- 200 g Adyghe cheese
- 1 tomato (large-medium)
- 1 medium cucumber
- 100 g cabbage
- 5 tbsp sour cream 9%
- 2-3 garlic cloves
- 1 tbsp spicy curry
- 0.3 tsp salt
- 0.3 tsp Sahara
- vegetable oil for frying (3 tablespoons)
Preparing the sauce:
Squeeze garlic into sour cream.
Add 0.3 tsp. salt and 0.3 tsp. Sahara. Mix.
The sauce is ready.
Preparing the stuffing:
Shred the cabbage finely.
Wash the cucumber, cut off the ends (they can be bitter), and thinly slice the cucumber lengthwise.
Slice the tomato thinly.
Cut the Adyghe cheese not into thin slices - so that it is convenient to fry and the cheese does not crumble.
Immediately calculate how many pieces you get per serving.
Pour the curry onto a flat plate and roll the cheese in it on all sides.
Fry the cheese on both sides in vegetable oil in a well-heated frying pan over medium heat. Adyghe cheese does not stick or melt, it is convenient to fry it.
Lay the cheese on a plate.
Cut the lettuce leaf in half.
Spread 1 tsp on the bottom of the leaf. sauce.
Advice:
Do not put too much filling - it will not be convenient to wrap.
Divide all cabbage into 4 slides. We spread one handful of cabbage.
Vegetarian shawarma - tasty dish, which is quick to prepare, suitable for a picnic, snack, holiday table Or when unexpected guests arrive.
- thin Armenian lavash,
- onion,
- carrot,
- White cabbage,
- Dill,
- tomatoes,
- vegetable oil, spices to taste.
Fry until golden brown onion chopped in half rings and grated carrots on a coarse grater. Finely chop the cabbage, add salt, sugar, Apple vinegar and spices, finely chop the tomatoes and dill. Mix everything. Put a portion of the mixture on a piece of pita bread and wrap it in a corner.
Recipe 2: Vegetarian Fried Shawarma
Lavash for vegetarian shawarma should be fresh and elastic. If pita bread lies in the refrigerator, it loses its elasticity and shawarma can no longer be made from it ((
- 3 thin pita breads with a diameter of 32 cm (or rectangular, about the same size)
- 1 medium cucumber
- 1 bigger tomato
- 2 medium Chinese cabbage or lettuce leaves
- 250 gr Adyghe cheese
- 150 ml ryazhenka (or sour cream)
- 150 ml mild ketchup
- 1 st. a spoonful of vegetable oil
- spices: ground coriander, curry, ground black pepper, black salt
- Mix fermented baked milk and ketchup, add salt, curry, black pepper. The sauce should be salty, you should not put a lot of spices, because they will kill the taste of vegetables.
Sauce for vegetarian shawarma
- Wash and cut the cucumber into medium strips.
cucumbers
- Cut the tomato in the same way.
Tomatoes
- Cut off the green part of Beijing cabbage, cut it into large strips, chop the white thick part finely.
Cabbage
- Mash the Adyghe cheese with a fork. Heat the oil in a frying pan and fry the ground coriander in it, add the cheese and also fry it a little.
fried cheese
Vegetables and cheese for vegetarian shawarma
- Pour about a third of the resulting sauce onto the Armenian and spread it evenly.
Pour the sauce
Lubricate with lavash sauce
- Slightly stepping back from the edge, lay out a path of 1/3 chopped vegetables: cucumber, tomato on top, chinese cabbage(or salad). And on top 1/3 Adyghe cheese (you can put seitan instead of cheese, it will also be very tasty).
Cooking Vegetarian Shawarma
- Wrap the edges of the pita bread, as shown in the photo, then roll the pita bread tightly with a roll.
We wrap shawarma
- On a preheated dry frying pan (preferably with non-stick coating) put the resulting vegetarian shawarma and heat for 3-5 seconds. It should turn out a little warm, you don’t need to heat it up much (in nature, put the shawarma on the grill and hold it over the fire).
We warm up
Vegetarian shawarma is ready
Shawarma should be served immediately. If she lies down, then the pita bread will get soaked from the sauce and tear.
Recipe 3: Vegetarian Bean Shawarma
The recipe is vegetarian, but can be adapted to vegan by replacing sour cream / cottage cheese on vegetable oil or tofu paste.
- 1 bulb
- 2 garlic cloves
- 1 st. white beans
- 1 tsp ground cumin
- 2 tomatoes
- cilantro or parsley greens
- lettuce leaves
- 1 avocado
- pita bread or pita - 4 pcs.
- 100 g sour cream or curd cheese. I took Almette with herbs
- black pepper
- vegetable oil
Soak overnight white beans. Boil it the next day. Salt at the end of cooking so as not to interfere with boiling.
Heat the oil in a deep frying pan, fry the chopped onion, add the ground cumin, leave for another 30 seconds, then throw the chopped tomatoes into the mixture. Simmer everything for 6-8 minutes under the lid. Salt, pepper.
Add boiled beans to the pan, stir and leave for another 5 minutes on fire.
If the tomatoes gave little liquid, then add a little broth in which the beans were cooked into the pan.
Vegetarian shawarma is prepared quickly, especially if you are doing it not for the first time. Spread sour cream / Almette curd cheese / just vegetable oil or tofu paste on pita bread.
Place thinly sliced lettuce, parsley or cilantro, diced avocado and top with a delicious bean mixture. Roll up the roll, cut it in half and wrap it in a napkin to keep it tightly. Everything!
Ready! The taste is simply incredible! Be sure to try.
Recipe 4: Vegetarian Shawarma with Asparagus
Delicious and fast meat-free shawarma (optimal ratio of protein, fats and carbohydrates)
It is prepared very quickly and the dish is hearty. Frozen spinach is cooked in the microwave (you can not add water) power 800 watts, for 8-10 minutes, salt to taste. Mash 1 clove of garlic in there. When ready, drain the resulting water. Lay out a sheet of pita bread, grease with butter. The still hot spinach smash 1 a raw egg and mix - the protein will harden. Sprinkle with cheese (to melt). Lubricate the pita leaf with spinach and egg, sprinkle with finely chopped cilantro and basil (the more - the better) -)
- Lavash Armenian (2 sheets) - 2
- Frozen spinach (chopped spinach cooked in the microwave (7-8 minutes)) - 400 g
- Cilantro (to taste: dill, parsley) - 1 bunch.
- Basil (fresh) - 1 bunch.
- Chicken egg (raw) - 1 pc.
- Butter - 100 g
- Garlic - 1 tooth.
- Cheese (To taste: feta, cheese, Adyghe, dor blue, mozzarella or hard) - 100 g
Finely chopped greens (cilantro, dill or parsley)
Shawarma is oriental dish fast food. Traditional shawarma is a pita or pita stuffed with finely chopped fried meat With vegetable salad, sauce and spices. However, you can also cook delicious shawarma in a vegetarian way, replacing meat with cheese or mushrooms.
Shawarma with vegetables and without meat: video recipe
Vegetarian shawarma with feta cheese
For this recipe you will need: - 2 thin Armenian lavash; - 1 small zucchini; - 1 sweet bell pepper; - 1 small onion; - 1 carrot; - 1 tomato; - 1 cucumber; - 150–200 g of feta cheese;
Some fresh herbs (parsley, dill); - ketchup, mayonnaise, salt and pepper to taste; - vegetable oil for frying vegetables.
Choose only fresh and soft pita bread for shawarma, otherwise when folding the envelopes it will crack and tear
Wash and clean vegetables. Zucchini, pepper, tomato and cucumber cut large straws, onion - half rings. Grate carrots on a coarse grater. Cut the feta cheese into small cubes.
Heat the vegetable oil in a frying pan and fry the onion, carrot and zucchini until golden brown. Add the bell pepper and continue to fry until the zucchini and carrots are soft. The pepper should remain semi-hard.
Put fried vegetables, feta cheese, tomato and cucumber on a sheet of pita bread. Sprinkle with finely chopped herbs, salt and pepper to taste. Top with ketchup and mayonnaise. Roll the pita into an envelope. Serve until the vegetables have cooled down.
Vegetarian shawarma with mushrooms
For this recipe you will need: - 2 thin Armenian lavash; - 200 g of fresh champignons; - 100 g of semi-hard cheese (tilsiter, rokiskis, etc.); - 1 small onion; - a few lettuce leaves; - 1 tomato; - 1 cucumber; - 1 glass of sour cream; - 1-2 cloves of garlic;
Some fresh herbs (parsley, dill); - salt and pepper to taste; - vegetable and butter for frying.
If you follow a strict vegetarian diet, then butter can be omitted, and cheese and sour cream can be replaced. vegetable oil, tofu cheese or tofu paste
Vegetarian shawarma is a delicious dish that is quick to prepare, suitable for a picnic, snack, holiday table or when unexpected guests descended. Our reader Olga Soldatova shared the recipe:
This recipe is quick, satisfying, simple and original snack for vegetarians when guests are on the doorstep. It is also convenient to cook such shawarma in nature.
Lavash for vegetarian shawarma should be fresh and elastic. If pita bread lies in the refrigerator, it loses its elasticity and shawarma can no longer be made from it.
Vegetarian shawarma
Compound:
for 3 pcs- 3 thin pita breads with a diameter of 32 cm (or rectangular, about the same size)
- 1 medium cucumber
- 1 bigger tomato
- 2 medium Chinese cabbage or lettuce leaves
- 250 gr Adyghe cheese
- 150 ml ryazhenka (or sour cream)
- 150 ml mild ketchup
- 1 st. a spoonful of vegetable oil
- spices: ground coriander, curry, ground black pepper, black salt
How to cook vegetarian shawarma:
- Mix fermented baked milk and ketchup, add salt, curry, black pepper. The sauce should be salty, you should not put a lot of spices, because they will kill the taste of vegetables.
Sauce for vegetarian shawarma
- Wash and cut the cucumber into medium strips.
cucumbers
- Cut the tomato in the same way.
Tomatoes
- Cut off the green part of Beijing cabbage, cut it into large strips, chop the white thick part finely. Cabbage
- Mash the Adyghe cheese with a fork. Heat the oil in a frying pan and fry the ground coriander in it, add the cheese and also fry it a little.
fried cheese
Vegetables and cheese for vegetarian shawarma
- Pour about a third of the resulting sauce on and spread it evenly.
Pour the sauce
Lubricate with lavash sauce
- Slightly stepping back from the edge, lay out a path of 1/3 chopped vegetables: cucumber, tomato on top, Chinese cabbage (or lettuce). And on top 1/3 Adyghe cheese (you can put it instead of cheese, it will also be very tasty).
Cooking Vegetarian Shawarma
- Wrap the edges of the pita bread, as shown in the photo, then roll the pita bread tightly with a roll. We wrap shawarma
- Put the resulting vegetarian shawarma into a preheated dry frying pan (preferably with a non-stick coating) and heat for 3-5 seconds. It should turn out a little warm, you don’t need to heat it up much (in nature, put the shawarma on the grill and hold it over the fire). We warm up
Vegetarian shawarma is ready
Shawarma should be served immediately. If she lies down, then the pita bread will get soaked from the sauce and tear.
P.S. so you don't miss out on new recipes.
Julia recipe author
Shawarma came to us from Arab countries. And today it is one of the most common types of fast food, which, along with American hot dogs, is sold almost everywhere. You can cook it with any kind of meat, but it can also please vegetarians. Vegetarian shawarma is a delicious and easy to prepare dish, which, moreover, is very quick to make. In addition, it is suitable not only as a snack between meals, but also as a highlight of the festive table.
Lavash for such shawarma must be bought fresh, it must be elastic. If you take out pita bread that has been lying around from ancient times from the refrigerator, you won’t be able to make shawarma - it simply won’t curl.
A very simple and quick meatless shawarma recipe
Necessary:
1 piece of thin lavash;
1 piece of onion;
1 piece of carrot;
1 small head of cabbage;
greens - to taste;
1-2 pcs tomato;
sunflower oil,
spices - to taste.
How to cook:
Cut the onion into half rings and fry until golden brown.
Add chopped carrots to it and fry them for another minute.
Separately, chop the cabbage as thinly as possible, mix it with spices, salt and sugar, add apple cider vinegar and finely chopped tomatoes with dill.
Combine with roast (onions and carrots).
Expand the pita bread and place part of the resulting mixture into it, tuck the bottom and roll it up in the form of a scroll.
Shawarma is ready!
Recipe for fried shawarma without meat
Shutterstock
Needed (for three servings):
3 pieces of lavash;
1 piece of cucumber;
1 large tomato;
lettuce leaves;
250 g of cheese (better than Adyghe);
150 ml sour cream (ryazhenka is also suitable);
150 ml of non-spicy ketchup;
1 st. a spoon sunflower oil;
spices - to taste.
- Mix the spices with salt, ketchup and sour cream until smooth - they will form the basis of a special and tasty sauce.
- Please note that it should be a little salty, so do not overdo it with spices - you should not put a lot of them, otherwise they can interrupt the taste of vegetables.
- Corn lovers can add a little for flavor.
- Bon Appetit!
Wash and cut the cucumber and tomato into strips.
Lettuce (you can also use Beijing cabbage) cut into large strips or tear it with your hands.
Mash the cheese with a fork. Lightly fry the coriander in a preheated pan and add a little cheese to it, also frying a little.
Unroll the pita bread and evenly coat it with about a third of the prepared sauce.
Leaving a place from the edges, put a third of the chopped vegetables in the pita bread, and a third of the cooked cheese on top. Thus, for the second serving of shawarma, you use half of the remaining ingredients, for the third - everything else.
Tuck the edges of the pita and roll it into a tight roll.
Put the resulting shawarma in a preheated pan and heat for 5 seconds, no more.
It is enough that it be slightly warm - this way it is much more pleasant and more convenient to eat it.
