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Tempeh Shawarma Wraps
First, steam your tempeh for 15 minutes, with the lid on. In the mean time, prepare your marinade. In a blender, blend up garlic, onion and 1 tbsp water till it turns into a medium thick paste. Add to a bowl. Then, add all your spices, salt, 1 tbsp water and 1.5 tbsp oil to the bowl and taste and adjust. Just don't add too much cumin or chili powder. Mix well, taste and pour marinade into a ziploc. . .
Prep Time: 14:15
Cook Time: 00:15
200 g tempeh, roughly cut
4 - 5 cloves garlic
1/2 white or red onion
2 - 3 tbsp lemon juice (fresh)
1/4 tsp turmeric powder (or a tiny bit less)
pinch, black pepper powder
1 - 2 small pinches cinnamon powder
pink salt to taste (plus slightly more for while cooking)
1/4 around tsp cumin powder (taste and adjust)
1 around tsp paprika powder (taste and adjust)
1/4 around tsp chili powder or cayenne (taste and adjust)
1 - 3 tbsp water
1 tbsp coconut or olive oil (1.5 tsp melted for marinade, remaining to cook)
4 pieces pita bread
1 - 2 small cucumbers, chopped
2 handfuls spinach
1/2 red onion, thinly sliced
tahini dressing (home made)
hummus (home-made or store bought)
cilantro, for garnish
hot sauce to top
1First, steam your tempeh for 15 minutes, with the lid on.
2In the mean time, prepare your marinade. In a blender, blend up garlic, onion and 1 tbsp water till it turns into a medium thick paste. Add to a bowl.
3Then, add all your spices, salt, 1 tbsp water and 1.5 tbsp oil to the bowl and taste and adjust. Just don't add too much cumin or chili powder. Mix well, taste and pour marinade into a ziplock.
4After steaming, let tempeh pieces cool, then chop them roughly and add to the ziplock bag. Massage the marinade well all over the tempeh from the outside of the bag, then refrigerate between 12-14 hours.
5When ready to cook, heat oil in a pan on high heat. Then, add tempeh to the pan and stir fry on medium high till thoroughly cooked and slightly crispy and charred. Here, you might have to add some more paprika and/or chili powder and salt for the flavour to boost up some more. Just taste and go.
6Let tempeh pieces cool a little before adding them to the rest of your wrap ingredients.
Stick to the ratio of the spices as a guideline so that your marinade isn't overpowered by cumin or pungent spices.
You could add a tiny bit of water to your marinade if you find that your tempeh marinade will be too dry to thoroughly cover all your tempeh pieces.
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