Shawarma-style Vegan L*mb with Quinoa, Pomegranate Slaw & Herby Tahini

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp tahini (Sesame)
1 onion
2 carrot
1 red cabbage
1 unwaxed lemon
4 garlic clove
4 tbsp pomegranate molasses
1 handful of fresh flat-leaf parsley
2 tsp maple syrup

(maple syrup(100%))
160g quinoa

(Quinoa 100%)
360g shredded nova l*mb

(water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
1 tbsp shawarma spice mix

(Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
20g flaked almonds (Nuts)

Allergens

Contains: Sesame, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	139Kcal	515Kcal
	581kJ	2156kJ
Fat	5.2g	19g
of which saturates	0.7g	2.5g
Carbohydrates	16g	59g
of which sugars	6.3g	23g
Protein	7.3g	27g
Salt	0.31g	1.1g
Fibre	3.3g	12g

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Vegan High protein 1/3 daily fibre New 8 plants Low sat fat

Shawarma-style Vegan L*mb with Quinoa, Pomegranate Slaw & Herby Tahini

Name: Shawarma-style Vegan L*mb with Quinoa, Pomegranate Slaw & Herby Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 tbsp tahini; 1 onion; 2 carrot; 1 red cabbage; 1 unwaxed lemon; 4 garlic clove; 4 tbsp pomegranate molasses; 1 handful of fresh flat-leaf parsley; 2 tsp maple syrup; 160g quinoa; 360g shredded nova l*mb; 1 tbsp shawarma spice mix; 20g flaked almonds

Prep time: 15 mins

Total time: 30 mins

Cuisine: Middle Eastern

Food group: Vegan

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Bring a large saucepan filled with salted water to a boil
Pull out a large frying pan, a large bowl, a small bowl & a grater

Prep & make the slaw

Finely slice the onion. Coarsely grate the carrots (peel optional). Trim and finely slice the cabbage. Cut the lemon into 6 wedges. Finely chop or crush the garlic
Add the carrot, cabbage, one quarter of the onion, half the pomegranate molasses, the juice of 1 lemon wedge and a pinch of salt to the large bowl. Mix well, then set aside

Make the tahini sauce & cook the quinoa

Put the tahini pot in a small bowl of hot water for 1 min to loosen. Finely chop the parsley
Remove the tahini pot from the water, empty and dry the small bowl, then add the tahini, maple syrup, a squeeze of lemon, 2 tbsp hot water and a pinch of salt. Mix until smooth. Stir half the parsley into the sauce
Add the quinoa to the pan of boiling water and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper

Fry the l*mb

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the remaining onion and cook for 3-4 mins, until softening
Add the l*mb, breaking it up with a spoon, and cook for 4 mins
Stir in the garlic and the shawarma spice and cook for 1 min, then pour in the remaining molasses and cook for 1-2 mins, until everything is coated and sticky

Plate up

Serve the l*mb, quinoa and slaw into bowls. Drizzle with the tahini and scatter with the almonds and remaining parsley to finish. Serve with any remaining lemon wedges