Dinner · Middle eastern
Tempeh shawarma flatbread
Spiced pan-fried tempeh in warm flatbread with tahini sauce and salad.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 240 g tempeh, sliced
- 1 tbsp olive oil
- 1 tsp cumin, ground
- 1 tsp paprika
- 1/2 tsp cinnamon, ground
- 2 tbsp tahini
- 2 tbsp lemon juice
- 3 tbsp water
- 2 whole wheat flatbreads
- 100 g tomato, diced
- 60 g cucumber, diced
Method
Toss the tempeh slices with olive oil, cumin, paprika, and cinnamon.
Heat a skillet over medium-high heat and cook the tempeh for 3 to 4 minutes per side until browned.
Whisk together the tahini, lemon juice, and water until smooth and pourable.
Warm the flatbreads in a dry skillet for 30 seconds per side.
Fill the flatbreads with tempeh, tomato, and cucumber.
Drizzle with the tahini sauce before serving.