Vegan Shawarma Bowl

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   I like to make the hummus and marinate the cabbage first. To marinate the cabbage, slice it very thinly and break apart any clumped together pieces with your hands or two forks. Squeeze a small lemon (or half a large lemon) over the cabbage and sprinkle on about ¾ teaspoon of salt. Mix with two forks or spoons (or a pair of tongs!) and let sit until ready to serve.

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   Add the soy curls to a large bowl and cover with the vegan chicken broth. Press down with your hands or the back of a spoon so everything is covered. The soy curls will float to the top but that’s okay. If you remember, you can stir it halfway through the 10 minute soaking period. Soak for about 10 minutes total.

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   Working with one handful at a time, gently squeeze the excess broth out of the soy curls and set aside. You don’t have to go crazy getting them dry--just squeeze out the majority of the liquid, whatever comes out in 1-2 squeezes.

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   Strain out the excess broth--I like to save it in a jar and use it in soup, rice, or other things throughout the week or it can be frozen for later use.

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   Heat a large nonstick skillet over medium high heat and add the soy curls. I don’t use oil when I do this because I feel like the soy curls absorb the oil and stay kind of wet. The dry frying technique really helps to brown the soy curls. Cook them in the pan for 3-4 minutes, stirring occasionally. Let them get a little browned--if you notice them starting to burn, turn the heat way down.

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   Add the olive oil OR about 1-2 tablespoons of the remaining broth. Stir until all the curls are moistened and sprinkle on all the spices. Stir well until the soy curls have some nice color. Cook about 3-4 more minutes and remove from heat.

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   I like to add a large dollop of hummus (and if you’re feeling fancy, give it a swoop with the back of your spoon) first. Then add a big scoop of the vegan shawarma soy curls. Add as much as you like of the marinated cabbage, sliced cucumbers, pickled red onions, and whatever else you’re using. If you like, add a  spoonful of harissa, a generous sprinkle of parsley, and a sprinkle of za’atar spice. Serve with warm pita and enjoy! You can also wrap all of the contents in a pita or a large flexible flatbread (like lavash) and eat it handheld.

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   These bowls are great for meal prep! I’d store everything except the hummus and pita bread in the same bowl but pack those two separately. You may also want to pack the harissa separately. Refrigerate leftovers in an airtight container for up to 4-5 days or freeze in a freezer safe container for up to 3 months.