Key Ingredients: black pepper, cayenne, cilantro, cumin, Cutlets, dairy free, egg free, gluten free, hot sauce, hummus, rice vinegar, Shawarma, sumac, tahini, Textured Vegetable Protein, turmeric, TVP, vegan, vegetarian
apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- TVP Cutlets
- Black Pepper
- 1 Tbsp Rice Vinegar
Shawarma is a Middle Eastern rotisserie meat that is usually made from chicken or lamb. That’s not our speed, but we still love the idea of something similar served up with our hummus or tahini sauce. Here’s how we make our version:
Soak your TVP in the above mixture of spices and vinegar. The most dominant spice should be the tumeric and cumin. Once the cutlets or strips are re-hydrated they are ready to cook; BUT, the longer you soak them the more flavor they will retain!
Heat a pan and place TVP evenly around pan. Pour remaining liquid into pan and allow to cook off. Check occasionally to see if the TVP is becoming a golden brown. Once it has cooked, flip over and brown the opposite side.
These are delicious in sandwiches with whole wheat pita or sourdough bread. Chop cilantro and sprinkle over cutlets to present on a platter. Serve with ketchup, hummus, tahini, and hot sauce and don’t forget your greens! MMM
*This recipe is vegan/vegetarian, dairy free, egg free and wheat/gluten free.