Vegan Chicken Shawarma Bowl Recipe
By Hot For Food
🔪Prep Time: 50 minutes
👩🍳Cook Time: 45 minutes
pickled red onions (makes about 1 cup)
1 large red onion, thinly sliced
1/2 white wine vinegar
1 tbsp sea salt
1 tbsp granulated sugar
1/2 to 1 C water
vegan chicken shawarma
1 C butler soy curls (or TVP pieces)
1 tsp reserved water from soaking the soy curls
2 tsp vegan beef flavored bouillon paste (or chicken flavored)
1 tsp apple cider vinegar
1 tsp sea salt
1 tsp granulated garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp ground turmeric
½ tsp ground black pepper
1 tbsp vegetable oil (or olive oil)
farro grain bowl
1 C / 185 g farro
2 C / 500ml water
1 tsp olive oil
1 bay leaf
pinch of sea salt
1 C diced cucumber
1/2 C cherry tomatoes, sliced lengthwise
1/2 C whole kalamata olives
whole mint leaves, as garnish
kale parsley tabbouleh (makes about 3 cups)
3 C thinly sliced dino kale, stems removed
2 tbsp lemon juice
1/4 tsp red chili flakes
1/2 tsp sea salt
1 C packed flat-leaf parsley, finely chopped
1/2 C packed mint, finely chopped
1/4 C thinly sliced green onion
maple tahini dressing (makes about 3/4 cup)
1/4 C roasted tahini
1/4 C water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp sea salt
1To make the pickled onions, combine vinegar, sea salt, and sugar in a bowl or large jar. Add the onions and fill with water to submerge and cover all the onions. Refrigerate for as little as 2 hours, but overnight is best if you can prepare ahead.
2To make the vegan chicken shawarma, preheat the oven to 425°F. In a large bowl, add soy curls and cover with water and hydrate for at least 10 minutes. Using your hands squeeze out the moisture from the soy curls. Reserve 1 tsp of the residual water and drain the rest.
3In another bowl, add reserved soy curl water, vegan beef flavored bouillon, apple cider vinegar, salt, garlic powder, onion powder, cumin, dried oregano, turmeric, ground black pepper, and vegetable oil. Add the drained soy curls and coat evenly in the paste using your hands.
4Place soy curls on a baking sheet lined in parchment paper. Bake for 15 to 20 minutes, flipping halfway to roast the other side.
5To prepare the farro, rinse farro grain under cold water to remove the starch until the water runs clear. Add it to a sauce pan with the water, over medium heat. Add olive oil, bay leaf, and a pinch of salt. Once it begins to simmer, cover the pot with a lid and lower heat to continue simmering for 25 to 28 minutes or until all the water is absorbed and the grains are tender and cooked.
6To make the tabbouleh, add lemon juice, red chili flakes, and sea salt to bowl. Then add kale. Massage the kale using your hands to soften its texture. Then add parsley, mint and green onion and toss well to combine.
7To make the maple tahini dressing add tahini, water, lemon juice, apple cider vinegar, maple syrup, garlic powder, and sea salt to a blender and combine until smooth. If you don’t have a blender, use warm water to whisk up the tahini until smooth, before adding the remaining ingredients.
8To assemble the bowl, place 1 cup of farro for each serving. Top with cucumber, cherry tomatoes, kalamata olives, kale tabbouleh, pickled onions, and vegan chicken shawarma. Drizzle with maple tahini dressing.