You combine the sunflower oil, the soy milk, the mustard and the 3 garlic cloves (crushed) in a bowl/measuring cup. With your hand blender you mix for 2-3 minutes until it solidifies to the desired consistency. No need to move the blender too much, it will do the work for you. The mayo is done the moment when it doesn’t fall off the spoon immediately. Add the dash of pepper (to taste)

*preheat your toaster/sandwich press from now, depending on what you have at home and how fast it heats up

You fill a pot with water and add the food base. Boil on medium heat the soy curls for around 10 minutes until they are almost soft and drain. You can also squeeze the remaining water, depending on how juicy you want your soy.

In a non-stick pan, add the olive oil and fry the soy curls on medium to high heat, until slightly cooked (it will make a crust). Add the pomegranate syrup/molasses, fry for 5 minutes. Lastly, add the shawarma spices, fry for 2-5 minutes more (depending on your type of pan), stirring continuously so the spices don’t burn.

You fold your shrack bread in half (being quite thin, you don’t want it to break in the sandwich press when maneuvering it). On the wider side, spread the vegan mayo, add the pickles and then the soy curls. Roll it gently, first the ends so the mix doesn’t spill.

Put the roll into your sandwich press. You might need to coat it with aluminum foil, depending on your device (if it sticks the food or no)

Leave it in until the bread is crispy

Enjoy!