Craving shawarma? This plant-based version nods to the traditional Middle Eastern dish but has a vegan twist, subbing in spiced roasted vegetables for the meat. Pile onto hummus for a seriously-satisfying, fiber-packed dinner.
This recipe is featured in the Women’s Health 7-Day Healthy Eating Reset—a balanced, nourishing meal plan designed by dietitians and our test kitchen to level up your eating habits. Exclusively for WH+ members, this guide includes nutrient-forward recipes, plus tons of meal prepping tips and advice from RDs to help you hit your health goals.
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- 1
eggplant (about 1 lb), trimmed and sliced into 1/2-in.-thick half-moons
- 3 1/2 Tbsp.
olive oil
- 1/4 tsp.
smoked paprika
- 3/4 tsp.
ground cumin, divided
-
Kosher salt and pepper
- 12 oz.
mixed mushrooms (we used baby bella, shiitake, and oyster), torn (or sliced if large)
- 1
medium red onion, sliced into 1/2-in.-thick wedges
- 15 oz.
can chickpeas, rinsed
- 14 oz.
can quartered artichoke hearts, drained
- 1/2 c.
flat-leaf parsley leaves, plus more chopped for serving
- 1
large clove garlic, grated
- 3 Tbsp.
tahini, stirred well
- 1 Tbsp.
lemon zest
- 1 Tbsp.
lemon juice
-
Lemon wedges for serving
-
- Step 1Arrange racks in upper and lower thirds of oven and heat oven to 425°F. On large rimmed baking sheet, toss eggplant with 2 Tbsp oil, paprika, 1/2 tsp cumin, and 1/4 tsp each coriander, salt, and pepper.
- Step 2On second baking sheet, toss mushrooms and onion with remaining 11/2 Tbsp oil, then remaining 1/4 tsp each cumin and coriander and 1/4 tsp each salt and pepper. Roast, swapping positions of pans halfway through, until vegetables are golden brown and tender, 18 to 20 min. for mushroom mixture; 23 to 25 min. for eggplant.
- Step 3Meanwhile, in food processor, puree chickpeas, artichokes, parsley, garlic, tahini, and lemon zest and juice, scraping sides as needed, until smooth and creamy, 3 to 4 min.
- Step 4Serve roasted vegetables over hummus, sprinkled with additional parsley and with lemon wedges for squeezing, if desired.
Per serving: About 349 cal, 20 g fat (2.5 g sat), 0 mg chol, 604 mg sodium, 36 g carb, 12 g fiber, 9.5 g sugar (0 g added sugar), 11 g pro
Why trust Women’s Health? The team of food experts in the WH kitchen develop, tweak, then cross-test each recipe (that means that every recipe is made—and tasted—at least twice!) before it’s ready for your kitchen.
Gabriella is a freelance writer and recipe developer based in Lakeland, Florida. She writes a weekly column for Cool Beans, a climate-action recipe newsletter on Substack from the creators of one5c. She’s also the co-owner of Bandidas Bake Shop, a bakery and cafe in Lakeland, Florida. Before returning to the panhandle, she spent a decade in NYC working in test kitchens for Epicurious, Good Housekeeping, and Cherry Bombe. She also served as the Culinary Director and Head Baker at the beloved Smith Canteen coffee shop in Brooklyn.
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