Vegan Shawarma Wrap

This recipe comes from Liveakindly – it uses mock duck by Companion. This company only uses non-GMO wheat gluten, and the only extra ingredients are oil, sugar, soy sauce, and salt. You can get this is most Asian supermarkets. It does not taste like duck; it’s more the texture is formed like duck. It was quite taste. I used 1/2 for this and 1/2 for another recipe.

Tzatziki:

  • 4 oz of vegan yogurt
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Salt & pepper to taste
  • 1 cucumber
  • 2 garlic cloves, minced
  • 2 tablespoons Toffuti sour cream
  • Mock Duck:
  • 1 can of mock duck
  • 1 tsp smoked paprika
  • 2 tsp onion powder
  • 3 tbsp Tamari
  • Black
  • 2 tsp garlic powder
    Additional Wrap Ingredients:
  • Pita wraps, toasted
  • Chopped tomatoes
  • Shredded red cabbage
  • Sliced cucumber
  • Chopped lettuce
  • For the tzatziki:
  • Grate cucumber and squeeze excess juice out. Mix all ingredients together and pop into the fridge.
  • For the mock meat:
  • Drain and slice the mock duck thinly, then mix well with all the mock duck ingredients to coat evenly.
  • Fry in a little oil until it starts to get brown and crisp up.
  • To Assemble the Wrap
  • Pile on the mock duck and wrap filling ingredients into the (toasted) wraps or pitas. Drizzle on the tzatziki 
  • Serves 2 – 4

    NYT Shawarma Chicken

      
    This is one my NYT top recipes – it’s delicious! I made a few changes, like cooking the chicken in the marinade and then shredding it to get maximum spiciest across all the chicken bits. Serve with flat breads, feta, tomatoes, etc. 

    Ingredients:

    2 lemons, juiced
    ½ c plus 1 TBSP olive oil
    6 cloves garlic, peeled, smashed
    1 tsp salt
    2 tsp black pepper
    2 tsp ground cumin
    2 tsp paprika
    ½ tsp turmeric
    A pinch ground cinnamon
    Red-pepper flakes, to taste
    2 lbs boneless, skinless chicken thighs
    1 large red onion, peeled and quartered
    4 TBSP chopped fresh parsley

    Combine the lemon juice, 1/2 c olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red-pepper flakes in a large bowl. Add the chicken, and toss well to coat. Cover, and store in refrigerator all day or overnight.

    Preheat oven to 425. Dump the chicken and marinade on to a sheet pan, and toss once to combine, spreading everything evenly across the pan.

    Roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then shred into bits. Scatter the parsley over the top.

    Serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.

        

    Chicken Shawarma with Chickpea Puree

    IMG_1312
    This is delicious and healthy! Thanks Diana Henry for the inspiration.

    Ingredients:
    Chicken:
    4 cloves garlic
    1 tsp ground ginger
    1 tsp allspice
    1/2 tsp turmeric
    2 tsp cumin
    3 TBSP olive oil
    Juice of one lemon
    Salt and pepper
    1 1/2 lb chicken thighs

    Combine everything but chicken in a ziplock bag. Add chicken until nicely coated. Marinate overnight. Grill ok high heat 2 – 3 min per side until cooked thru and nicely charred.

    Onions:
    1 red onion sliced thin
    Seeds from 1 pomegrante
    1/2 tsp sumac

    Soak onions in water for 15 minutes. Drain toss with seeds and sumac. Set aside.
    Puree:
    1 onion, sliced thin
    1 TBSP olive oil
    4 cloves garlic, minced
    1 TBSP cumin
    1/2 tsp allspice
    15 oz drained chicks peas
    2/3 c water
    2 TBSP tahini sauce
    Juice of 1 lemon

    In a medium pan heat oil and sauté onions until soft. Add garlic and spices and cook for 1 minute over medium heat. Add chickpeas and cover, reduce to low and cook for 10 min. Place in a processor add remaining ingredients and Puree till smooth. Return to pan and keep warm.

    Salad:
    Iceburg, chopped
    1/2 tsp red wine vinegar
    1/2 tsp sherry wine vinegar
    2 TBSP olive oil
    Salt and pepper

    Combine all ingredients except lettuce in a jar. This as with lettuce.

    To serve: place Puree on plate, top with slices chicken and onions. Serve with salad.

    Serves 4 – 6.