Vegan Shawarma with Soy Curls
Grab a napkin, because things are about to get messy! Made with soy curls, loaded with vegetables, and drizzled with sauce, Vegan Shawarma is lunchtime perfection.
Ingredients
- 4 ounces soy curls (about half a package)
- 1 teaspoon neutral-flavored oil
- 1 green bell pepper sliced
- ½ onion sliced (about ½ cup)
- Pinch of sea salt
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ¼ teaspoon ground ginger
- ¼ teaspoon black pepper
- ¼ teaspoon coriander
- Pinch cayenne
- 1 Not-Chick’n vegan bouillon cube (or 1 tablespoon No Chicken Better Than Bouillon)
- 4 whole wheat flat-breads or pitas warmed
- 2 cups mixed greens
- 1 tomato, sliced
- 1 small cucumber sliced (about ½ cup)
- ¼ cup sliced pickles
- ½ cup dairy-free Thousand Island Dressing
Instructions
- Re-constitute the soy curls by placing them in a bowl and pouring 2 cups of hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them and squeeze some of the excess water out of them.
- Heat the oil in a large pan over medium-high heat. Add the green bell pepper and onion along with the pinch of salt. Cook for 5 to 10 minutes, stirring often, until the onions begin to brown.
- Add the soy curls to the pan along with the cumin, turmeric, paprika, ginger, black pepper, coriander, and cayenne. Crumble the not chicken vegan bouillon cube into the pan. (If using no-chicken vegan bouillon, just add it to the pan and stir.) Stir to coat everything in the spices. Cook for about 10 more minutes, or until the soy curls brown and crisp a little, stirring often.
- To assemble the wraps, place ½ cup of mixed greens onto each flat bread. Place ¼ of the soy curl mixture on each. Top with the tomato slices, cucumber slices, and pickles. Drizzle each one with 2 tablespoons of the dairy-free Thousand Island Dressing.
- Fold over each flat bread, serve, and enjoy!