KINDNESS COMMUNITY VEGAN COOKBOOK
Amanda Logan - @mygoodnesskitchen
I am a recipe developer and food blogger and I’m the only vegan in a family of omnivores. I try and create recipes that my meat-eating family will also enjoy so I only have to cook plant-based. This messy and addictive Middle Eastern wrap is a family favourite.
550 g canned young jackfruit in brine
400 g cooked chickpeas
juice of 1 lemon
¼ cup good quality olive oil
3 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 teaspoons ground cumin
¾ teaspoon smoked paprika
½ teaspoon ground cinnamon
¼ teaspoon turmeric (optional)
1 large red onion, finely sliced
2 tablespoons parsley, finely chopped
Lemon tahini sauce
1 clove garlic
¼ cup lemon juice
⅓ cup tahini
½ teaspoon sea salt
½ teaspoon ground cumin or sumac
6 pita breads
1 ½ cups lettuce, thinly sliced
2 tomatoes, sliced
⅓ cup hummus
For the ‘meat’, drain the brine from the jackfruit. Thinly slice each triangle lengthways and pop the pieces in a large bowl. Add the remaining meat ingredients and stir to combine. Cover with a clean cloth and refrigerate overnight or for at least 2 hours.
Preheat the oven to 190°C.
Remove the marinated jackfruit from the fridge and spread it out over a roasting pan or tray. Roast for 35 to 40 minutes or until some of the jackfruit edges are starting to char. Set aside.
For the sauce, blend all the ingredients with 3–4 tablespoons water until smooth. Add more water if needed to thin the sauce out.
To serve, warm each pita gently in a dry pan over medium heat for a minute or two, turning halfway through. Lay each pita on a plate and smear with a good dollop of hummus. Add sliced lettuce and tomato followed by a good handful of the roasted jackfruit mixture. Add pickles (optional) and drizzle with lemon tahini sauce. Fold the bottom of the pita up and then roll from the side to make a wrap.
The filling will keep in an airtight container in the fridge for up to 5 days, and freezes well for up to 2 months.
The shawarma can also be served with rice and a good drizzle of Lemon Tahini Sauce.
This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35). Photography by Julie Renouf.