|COURSE||PREP TIME||TOTAL TIME||SERVES|
1 HR 35 MINS
2 pkgs (340g each) plant-based ground, thawed, if frozen
3/4 cup finely diced sweet onion
1/2 cup chopped fresh flat leaf parsley
1/4 cup chopped fresh dill
6 cloves garlic, minced
3 tbsp Shawarma Spice Mix (see below)
2 tbsp Longo’s Dried Onion Flakes
2 tbsp potato starch or cornstarch
2 tbsp Longo’s Extra Virgin Olive Oil
8 pieces Longo’s Original Naan Bread
1 container (227g) Longo’s Hummus (Roasted Garlic or Regular)
2 cups Longo’s Baby Arugula, Kale, Spinach or Spring Greens
1 small red onion, thinly sliced
1 heirloom or vine-ripened tomato, diced
Sliced radishes and hot peppers (optional)
Longo's Curato Crushed Hot Chili Spread (optional)
Garlic Dill Vegan Schmear:
1/2 cup non-dairy plain cheese spread
1/2 cup vegan mayonnaise
1/4 cup diced seedless cucumber
4 cloves garlic, minced
1 tsp chopped fresh dill
1 tsp Longo’s Lemon Juice
Salt and pepper
Garlic Dill Vegan Schmear:
Cream together cheese spread and mayonnaise until smooth. Add cucumber, garlic, dill and lemon juice. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
Break up plant-based ground into large bowl. Add onion, parsley, dill, garlic, Shawarma Spice Mix, onion flakes and potato starch; mix well.
Shape into 8 equal-sized balls, pressing firmly. Press each ball into a 6 x 1 1/2-inch- thick log, pressing firmly to form into shape. Place on baking sheet lined with Longo’s Essentials Parchment Paper and refrigerate for at least 1 hour or up to overnight.
Brush shawarma with some of the oil and then place on preheated medium-high greased grill for 2 to 3 minutes per side until cooked through and lightly charred. Brush naan with remaining oil, place on grill and warm through on both sides.
Spread each naan with some hummus and Garlic Dill Vegan Schmear. Top with arugula and grilled shawarma. Top each with some onion, tomato, radishes, hot peppers and chili spread, if using.
TIP: Sprinkle some more Shawarma Spice Mix over naan bread while grilling, if desired.
Per serving: 750 calories; 28g protein; 41g fat; 69g carbohydrate; 8g fibre; 3g sugars; 1,080mg sodium
SPICE MIX for Grilled Plant-Based Shawarma Wraps
Prep: 5 min Yield: 6 tbsp
2 tbsp Longo’s Essentials Paprika
2 tsp each Longo’s Essentials Ground Cumin and Turmeric
2 tsp Longo’s Himalayan Pink Sea Salt 1 tsp pepper
1 tsp each Longo’s Essentials Cayenne Pepper, Granulated Garlic and Onion Powder
1/2 tsp each Longo’s Ground Cloves, Ground Cinnamon and Ground Ginger
Stir together paprika, cumin, turmeric, salt, pepper, cayenne, garlic, onion powder, cloves, cinnamon and ginger. Place in sealed jar and store for up to 2 months.