with Veggies, Golden Rice and Garlic Toum
This plant-based dish will satisfy all your shawarma platter cravings! Complete with garlic toum, pickles and all the spices, this easy dinner hits the spot. Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Basmati rice • Baby tomatoes • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Cucumber • Plant-based mayonnaise (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) (mustard) • Yellow onion • Parsley • Garlic • Cumin-turmeric blend (cumin, turmeric, silicon dioxide) • Shawarma Spice Blend (paprika powder, spices, garlic powder, onion powder, black pepper, salt, herbs, canola oil, citric acid, oleoresin paprika, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Mini Cucumber
1 unit
Baby Tomatoes
113 g
Shawarma Spice Blend
3.5 g
Basmati Rice
0.75 cup
Cumin-Turmeric Spice Blend
4 g
Garlic, cloves
2 unit
Dill Pickle, sliced
90 mL
Plant-Based Mayonnaise
4 tbsp
Parsley
7 g
Yellow Onion
0.5 unit
Oil*
1 tbsp
Salt*
0.25 tsp
Pepper*
0.125 tsp
Plant-based Butter*
1 tbsp
Sugar*
0.25 tsp
- Before starting, wash and dry all produce.
- Peel, then mince or grate garlic.
- Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
- Heat a medium pot over medium. Add 1 tbsp (2 tbsp) plant-based butter, then onions and half the garlic. Cook for 2-3 min, stirring often, until fragrant.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- To the pot, add rice and Cumin-Turmeric Spice Blend. Cook for 2-3 min, stirring often, until fragrant.
- Add 1 1/4 cup (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, to a large bowl, add protein shreds and half the Shawarma Spice Blend (use all for 4 servings).
- Season with salt and pepper, then toss to combine.
- Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until crispy.**
- Remove from heat.
- Meanwhile, cut cucumber into 1/4-inch pieces.
- Halve tomatoes.
- Roughly chop parsley.
- Roughly chop pickles, reserving pickle brine in package.
- To a medium bowl, add pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar, then whisk to combine.
- Add cucumbers, pickles, tomatoes and parsley, then toss to combine.
- Season with pepper.
- To a small bowl, add plant-based mayo, remaining garlic and 1 tbsp (2 tbsp) water.
- Season with salt and pepper, then mix until smooth.
- Fluff rice with a fork. Season with salt and pepper.
- Divide rice, protein shreds and salad between plates.
- Drizzle garlic toum over top.
850
kcal
Calories
51
g
Fat
5
g
Saturated Fat
77
g
Carbohydrate
5
g
Sugar
6
g
Dietary Fiber
25
g
Protein
0
mg
Cholesterol
1490
mg
Sodium
0
g
Trans Fat
400
mg
Potassium
100
mg
Calcium
4
mg
Iron
