Shawarma Bowl or Wrap

Bowl-wb
Spicy, fragrant, and full of crunchy vegetables, this dish is reminiscent of the flavors of the Middle East. Whether you choose to eat the filling in a bowl or in a wrap, your family will enjoy this exotic meal!

Ingredients

Filling Ingredients
 2 6-ounce packages unflavored tempeh
 1 medium onion, diced
 3 cloves garlic, minced
 8 ounces mushrooms, chopped in small pieces
 ½ teaspoon cumin
 1 teaspoon smoked paprika
 ½ teaspoon ground cinnamon
 ½ teaspoon ground ginger
 ½ teaspoon oregano
 ½ teaspoon turmeric
 ½ teaspoon ground allspice
 ½ teaspoon salt, or to taste
 Pinch of ground cloves
 Pinch of black pepper
 Pinch of cayenne pepper, optional
 1 8-ounce can tomato sauce (1 cup)
 ½ cup water, more or less as needed
 1 tablespoon freshly squeezed lemon juice
Lemon Garlic Sauce Ingredients
 ¾ cup tahini
 ½ cup plant-based milk , unsweetened and unflavored (plus more if needed)
  cup freshly squeezed lemon juice (approximately 1 ½ lemons)
 1 ½ teaspoons dried dill
 5 cloves garlic, minced
 Salt and pepper to taste
Bowl Ingredients
 2 cups cooked quinoa or brown rice
 6 cups shredded lettuce, cabbage, or a combination of both
 2 large sweet potatoes, baked and diced
 2 cups thinly sliced English cucumber
 2 cups cherry tomatoes, halved
 1 cup sweet red or yellow onions, thinly sliced
 Lemon Garlic Sauce
 ½ cup cilantro, minced
Wrap Ingredients
 4 Pita breads, flour tortillas, or Naan breads
 4 cups shredded lettuce or cabbage
 2 cups thinly sliced English cucumber
 2 cups cherry tomatoes, halved
 1 cup sweet red or yellow onions, thinly sliced
 Lemon Garlic Sauce
 ½ cup cilantro, minced

Instructions

Tempeh Filling Instructions
1

Cut tempeh into 1/2-inch cubes. Set aside.

2

Place onions in a large non-stick skillet over medium-high heat. Cover the skillet. Watch the onions as they cook, stirring often. At first the onions will exude liquid and they will not stick to the pan. After a few minutes, as the liquid cooks off, the onions may start to stick. If onions stick, add water, one tablespoon at a time. Stir and re-cover. Cook just until the onions soften and start to brown around the edges, about 4 minutes.

3

Add minced garlic and chopped mushrooms to the skillet and lower heat to medium. Cook until the mushrooms soften, about 3 minutes.

4

Add the tempeh cubes and all the remaining ingredients except the lemon juice. Turn heat down to low and simmer for 10 minutes, adding water 1 tablespoon at a time if filling is sticking. Stir occasionally.

5

When filling is heated through and fragrant, add lemon juice. Taste and adjust seasoning as needed.

6

Cool slightly before assembling bowls.

Lemon Garlic Sauce Instructions
7

While the tempeh filling is cooking, place all sauce ingredients in a medium-sized bowl.

8

Whisk until smooth.

9

Thin with more milk if needed.

10

Set aside until assembling bowls.

Bowl Assembly
11

Place 1/2 cup quinoa or brown rice in 4 large salad bowls.

12

Place 1 1/2 cups shredded lettuce or cabbage on top of grains in each bowl.

13

Spoon one cup tempeh filling in center of the bowl on top of the lettuce.

14

Divide the vegetables equally and arrange in each bowl.

15

Drizzle 2-3 tablespoons Lemon Garlic Sauce over each bowl.

16

Sprinkle with minced cilantro and serve with remaining Lemon Garlic Sauce.

Wrap Assembly
17

Fill chosen bread with the tempeh/mushroom filling.

18

Add the lettuce or cabbage, cucumbers, tomatoes, and onions.

19

Drizzle with Lemon Garlic Sauce and sprinkle with cilantro.

20

Serve.

4 Bowls or Wraps

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Ingredients

Filling Ingredients
 2 6-ounce packages unflavored tempeh
 1 medium onion, diced
 3 cloves garlic, minced
 8 ounces mushrooms, chopped in small pieces
 ½ teaspoon cumin
 1 teaspoon smoked paprika
 ½ teaspoon ground cinnamon
 ½ teaspoon ground ginger
 ½ teaspoon oregano
 ½ teaspoon turmeric
 ½ teaspoon ground allspice
 ½ teaspoon salt, or to taste
 Pinch of ground cloves
 Pinch of black pepper
 Pinch of cayenne pepper, optional
 1 8-ounce can tomato sauce (1 cup)
 ½ cup water, more or less as needed
 1 tablespoon freshly squeezed lemon juice
Lemon Garlic Sauce Ingredients
 ¾ cup tahini
 ½ cup plant-based milk , unsweetened and unflavored (plus more if needed)
  cup freshly squeezed lemon juice (approximately 1 ½ lemons)
 1 ½ teaspoons dried dill
 5 cloves garlic, minced
 Salt and pepper to taste
Bowl Ingredients
 2 cups cooked quinoa or brown rice
 6 cups shredded lettuce, cabbage, or a combination of both
 2 large sweet potatoes, baked and diced
 2 cups thinly sliced English cucumber
 2 cups cherry tomatoes, halved
 1 cup sweet red or yellow onions, thinly sliced
 Lemon Garlic Sauce
 ½ cup cilantro, minced
Wrap Ingredients
 4 Pita breads, flour tortillas, or Naan breads
 4 cups shredded lettuce or cabbage
 2 cups thinly sliced English cucumber
 2 cups cherry tomatoes, halved
 1 cup sweet red or yellow onions, thinly sliced
 Lemon Garlic Sauce
 ½ cup cilantro, minced

Directions

Tempeh Filling Instructions
1

Cut tempeh into 1/2-inch cubes. Set aside.

2

Place onions in a large non-stick skillet over medium-high heat. Cover the skillet. Watch the onions as they cook, stirring often. At first the onions will exude liquid and they will not stick to the pan. After a few minutes, as the liquid cooks off, the onions may start to stick. If onions stick, add water, one tablespoon at a time. Stir and re-cover. Cook just until the onions soften and start to brown around the edges, about 4 minutes.

3

Add minced garlic and chopped mushrooms to the skillet and lower heat to medium. Cook until the mushrooms soften, about 3 minutes.

4

Add the tempeh cubes and all the remaining ingredients except the lemon juice. Turn heat down to low and simmer for 10 minutes, adding water 1 tablespoon at a time if filling is sticking. Stir occasionally.

5

When filling is heated through and fragrant, add lemon juice. Taste and adjust seasoning as needed.

6

Cool slightly before assembling bowls.

Lemon Garlic Sauce Instructions
7

While the tempeh filling is cooking, place all sauce ingredients in a medium-sized bowl.

8

Whisk until smooth.

9

Thin with more milk if needed.

10

Set aside until assembling bowls.

Bowl Assembly
11

Place 1/2 cup quinoa or brown rice in 4 large salad bowls.

12

Place 1 1/2 cups shredded lettuce or cabbage on top of grains in each bowl.

13

Spoon one cup tempeh filling in center of the bowl on top of the lettuce.

14

Divide the vegetables equally and arrange in each bowl.

15

Drizzle 2-3 tablespoons Lemon Garlic Sauce over each bowl.

16

Sprinkle with minced cilantro and serve with remaining Lemon Garlic Sauce.

Wrap Assembly
17

Fill chosen bread with the tempeh/mushroom filling.

18

Add the lettuce or cabbage, cucumbers, tomatoes, and onions.

19

Drizzle with Lemon Garlic Sauce and sprinkle with cilantro.

20

Serve.

4 Bowls or Wraps

Shawarma Bowl or Wrap