Karma Shawarma

Kødfri Mandag
Karma Shawarma (meat free kebab wrapped in bread with salad and dressing)
Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 25 mins
  • Ready time 35 mins

Sit back and enjoy the taste of a better tomorrow with this delicious meat free shawarma from Danish Meat Free Monday campaign Kødfri Mandag.

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Ingredients

For the shawarma

  • 200 g of soy kebab (e.g. dry soy/TVP strips)
  • 2 cubes vegetable bouillon
  • 2 teaspoons, or to taste, kebab spice (this can be bought from Middle Eastern grocery shops, or alternatively combine salt, pepper, paprika, cayenne pepper, dried garlic powder and dried coriander)
  • oil for frying (preferably rapeseed)

For the Nature's Blessing, aka Plant-Based Dressing (makes 300 ml/3 dl)

  • 150 ml (1.5 dl) soy milk
  • 200 ml (2 dl) corn oil (NOT olive and NOT cold pressed)
  • 1 teaspoon mustard
  • 1 teaspoon apple cider vinegar
  • 1 big clove of garlic
  • 2 teaspoons dried dill
  • 2 teaspoons syrup (preferably maple syrup)
  • salt and pepper

For the bread and filling

  • 4 durum what flatbreads
  • 4 tomatoes, diced
  • 1 cucumber, diced
  • 1 red onion, diced
  • ½ red cabbage, coarsely chopped
  • ½ iceberg lettuce, coarsely chopped

Method

For the shawarma

Bring ¼ litres of water to a boil in a pot. Pour in the bouillon. Wait 3 minutes, then add the kebab strips. Let them boil for 10 minutes. Drain the water from the pot.

Preheat a pan at medium heat. Add the kebab strips to the pan (no oil at first, instead fry some of the water out to get them crispy).

Add a bit of oil along with the spices, and allow to fry for 5 minutes or so. Season and add further spice to taste.

NOTE: Don’t crowd the kebab strips on the pan, or they won’t get as crispy. Fry it in smaller portions instead.

For the dressing

Pour the milk in a narrow container. Carefully add the oil, then add mustard and vinegar. Blend it until it has the desired consistency. Press the garlic in. Add syrup and dill, and season with salt and pepper.

NOTE: It is important that the container is narrow. The trick is to blend the milk at the bottom so that the oil is pulled down – this makes it thicken. Otherwise it becomes as thin as water.

For the bread and filling

Warm the flatbread for 1 minute on each side on a pan (optional).

Place the flatbread on a plate. Fill with cabbage, lettuce, tomatoes, cucumber and onion. Add the crispy soy kebab and top with “Nature’s Blessing” till your arteries say stop. Fold at the bottom, and then roll it into a nice wrap. Optionally, wrap it in baking paper (not tin foil!).

Sit back and enjoy the savoury taste of a better tomorrow.

Additional notes

This delicious meat free shawarma from Danish Meat Free Monday campaign Kødfri Mandag, was served to over 400 people at the ‘Stop Global Shawarming’ event at the Roskilde Festival on 4 July, 2015. Recipe courtesy of Kødfri Mandag.