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Vegan Shawarma Mini-wraps
2019-08-02
https://www.metro.ca/userfiles/image/recipes/mini-shawarmas-végé-11087.jpg
PT20M
PT20M
PT40M
Place the onion rings, apple cider vinegar, maple syrup and salt in a small bowl. Stir and let marinate.Place the raw, shelled sunflower seeds in a pot and cover with 3 cups of water. Bring to a boil and boil 10 minutes. Drain and rinse. Place seeds in a blender. Add the cup of water, apple cider vinegar, salt and garlic. Blend until smooth, scraping down the sides as needed. Set aside.Tear the seitan bread into bite-sized chunks. Toast the bread chunks in a pan over medium-high heat until golden brown.Assemble the wraps:On each naan bread, place a heaping spoon of garlic sunflower cream, 3-4 chunks of seitan bread, 4 tomato halves, pickled onions and two mint leaves. .Serve immediately.Source: Caroline Huard Loounie
8
5
5
5
5
quick pickle red onions
1/2 onion sliced into rings
2 tablespoon (30 ml) apple cider vinegar
1 tablespoon (15 ml) maple syrup
1/4 teaspoon (1,25 ml) salt
cream of sunflower with garlic
1 cup (250 ml) raw, shelled sunflower seeds
3 cups (750 ml) water for cooking
1 cup (250 ml) water
2 tablespoon (30 ml) apple cider vinegar
1/2 teaspoon (2,5 ml) salt
1 clove garlic chopped
seitan kebab
400 g Gusta seitan kebab bread (with Middle Eastern spices)
mini- wraps
1 pkg (240 g) Irresistibles naan breads (8)
16 cherry tomato halves
16 mint leaves
Vegan Shawarma Mini-wraps
8
Main course
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
quick pickle red onions
-
1/2
onion sliced into rings
-
2 tablespoon
(30 ml)apple cider vinegar
-
1 tablespoon
(15 ml)maple syrup
-
1/4 teaspoon
(1,25 ml)salt
-
cream of sunflower with garlic
-
1 cup
(250 ml)raw, shelled sunflower seeds
-
3 cups
(750 ml)water for cooking
-
1 cup
(250 ml)water
-
2 tablespoon
(30 ml)apple cider vinegar
-
1/2 teaspoon
(2,5 ml)salt
-
1
clove garlic chopped
-
seitan kebab
-
400 g
Gusta seitan kebab bread (with Middle Eastern spices)
-
mini- wraps
-
1 pkg
(240 g)Irresistibles naan breads (8)
-
16
cherry tomato halves
-
16
mint leaves
Preparation
Place the onion rings, apple cider vinegar, maple syrup and salt in a small bowl. Stir and let marinate.
Place the raw, shelled sunflower seeds in a pot and cover with 3 cups of water. Bring to a boil and boil 10 minutes. Drain and rinse. Place seeds in a blender. Add the cup of water, apple cider vinegar, salt and garlic. Blend until smooth, scraping down the sides as needed. Set aside.
Tear the seitan bread into bite-sized chunks. Toast the bread chunks in a pan over medium-high heat until golden brown.
Assemble the wraps:
On each naan bread, place a heaping spoon of garlic sunflower cream, 3-4 chunks of seitan bread, 4 tomato halves, pickled onions and two mint leaves. .
Serve immediately.
Source: Caroline Huard Loounie
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
