Shawarma soy curls

Levantine Shawarma, Vegan-Style with Tahini Sauce

Primary Ingredient�• 1 pkg (8 oz) Butler Soy Curls™

Seasoning Broth�• 3 cups water�• 3 T tamari, soy sauce or Bragg Liquid Aminos™*�• 2 T fresh lemon juice�• 1 T raw apple cider vinegar�• 4 tsp onion powder�• 2 tsp garlic powder�• 2 tsp mushroom powder (porcini or portabella)�• 2 tsp browning liquid (e.g., Gravy Master™; for color)�• 1 tsp ground cumin�• ½ tsp dried thyme leaves�• ¼ tsp ground cardamom�• ¼ tsp ground nutmeg�• ¼ tsp ground black pepper�• pinch ground cloves�• pinch ground cinnamon�• pinch cayenne or ground red pepper Seasoning Broth�• 3 cups water�• 3 T tamari, soy sauce or Bragg Liquid Aminos™*�• 2 T fresh lemon juice�• 1 T raw apple cider vinegar�• 4 tsp onion powder�• 2 tsp garlic powder�• 2 tsp mushroom powder (porcini or portabella)�• 2 tsp browning liquid (e.g., Gravy Master™; for color)�• 1 tsp ground cumin�• ½ tsp dried thyme leaves�• ¼ tsp ground cardamom�• ¼ tsp ground nutmeg�• ¼ tsp ground black pepper�• pinch ground cloves�• pinch ground cinnamon�• pinch cayenne or ground red pepper

Additional Ingredients for Pan-Browning �• 2 T olive oil�• sea salt or kosher salt as desired�• additional coarse ground pepper as desired

Tahini Sauce Ingredients �• ½ cup sesame tahini�• 6 T water, or more as needed to thin consistency�• 2 T fresh lemon juice�• 1 clove raw garlic�• ¼ tsp fine sea salt or kosher salt, or more to taste�• chopped fresh parsley for garnish

Preparation�In a large saucepan, whisk together the seasoning broth ingredients and bring to a boil. Remove the saucepan from the heat and add the dry soy curls. Fold well in the broth and cover the saucepan. Allow to cool for 30 minutes to allow proper absorption of the seasoning and the color. Fold occasionally to ensure that all pieces are rehydrated and seasoned. The strips can be refrigerated in the broth for up to 5 days before finishing. Preparation�In a large saucepan, whisk together the seasoning broth ingredients and bring to a boil. Remove the saucepan from the heat and add the dry soy curls. Fold well in the broth and cover the saucepan. Allow to cool for 30 minutes to allow proper absorption of the seasoning and the color. Fold occasionally to ensure that all pieces are rehydrated and seasoned. The strips can be refrigerated in the broth for up to 5 days before finishing.

Browning the Strips�Drain the excess liquid and discard. Add the olive oil to a large skillet and place over medium heat. Add the seasoned shawarma strips and sauté, turning frequently until most of the liquid has evaporated and the strips are nicely browned (the strips hold a great deal of flavored broth even after draining the excess, so browning may take a bit longer than other meat analogues). Taste and add salt and additional ground black pepper as desired. Browning the Strips�Drain the excess liquid and discard. Add the olive oil to a large skillet and place over medium heat. Add the seasoned shawarma strips and sauté, turning frequently until most of the liquid has evaporated and the strips are nicely browned (the strips hold a great deal of flavored broth even after draining the excess, so browning may take a bit longer than other meat analogues). Taste and add salt and additional ground black pepper as desired.

Wrap the shawarma strips in flatbread with additional ingredients of your choice, as mentioned in the recipe description (for the photo, I used a skillet cooked mixture of potatoes, onions and halved grape tomatoes), and top with a generous drizzle of tahini sauce and a garnish of chopped parsley.

For the tahini sauce, process the ingredients, except for the parsley, in a blender until smooth. Chill until ready to use. If necessary after chilling, thin with a little water to achieve a saucy consistency. Drizzle over the shawarma and vegetable toppings and garnish with the chopped parsley.

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