vegan shawarma
This is traditional Middle Eastern Shawarma that has been veganized to perfection. A recipe you must try and are sure to enjoy. So get your pita bread ready!
Ingredients
- Soy curls TVP soy: 200 gr
- Pickled cucumber: around 100 although you can add more, depending on taste. Make sure that the cucumbers are pickled in salted brine, not vinegar
- Shrack bread: which is basically like a thicker pancake. When toasted this bread becomes crispy, so it adds to the general texture. However, it can be replaced with regular pita bread or tortillas.
- 400 ml soy milk
- 200 ml sunflower oil
- 1 tbsp mustard
- 3 garlic cloves crushed
- dash of black pepper
- shawarma spices prepackaged is fine, however, make sure it contains cardamom powder. If the prepackaged doesn’t have, make sure to get 1 tsp cardamom powder
- 3 tbsp pomegranate syrup/molasses or to taste
- powder food base it can be from any brand like Vegeta, Maggi etc
- 2 tbsp olive oil for cooking
- Large pot non-stick frying pan, water to boil
Instructions
- How to: Vegan mayo
- 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)
- How to: Vegan shawarma
- *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!