Tempeh, The Authentic Way | Tempeh History

Tempeh Shawarma Wraps

Serves 2-3

Takes 25 mins

  • 1 Plant Power Original Tempeh Block
  • 2 Flatbreads
  • 2 Handfuls of cherry tomatoes, halved
  • 1/2 Cucumber, sliced
  • 1 Handful chopped lettuce
  • 1 Red onion thinly slices
  • 1 Tub of hummus
  • Olives
  • 1 Handful of coriander leaves
  • 1 Handful of mint leaves
  • Olive oil

  • Shwarma Spice Mix
  • 1 1/2 tbsp ground cumin
  • 1 1/2 tbsp ground coriander
  • 1 tbsp paprika
  • 1/2 tbsp ground ginger
  • 1 tbsp ground allspice
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cardamom
  • 1/2 tsp Salt
  • 1/4 tsp pepper
  • Sauce
  • 2 tbsp plain plant based yoghurt
  • 1 tbsp tahini
  • Squeeze of lemon

  1. Mix the shwarma spices with a little olive oil. Cut the tempeh into long thin strips and marinate in the spice paste for at least one hour.
  2. Heat a little olive oil in a pan over a medium high heat. Add the tempeh strips and cook until nicely golden on each side.
  3. Mix together the sauce ingredients (adding a little water to get a runnier consistency)
  4. Spread the hummus on the flatbreads and top with some lettuce, cherry tomatoes, cucumber, and red onion. Top with the cooked tempeh strips and drizzle with the tahini sauce. Finish off with some olives, coriander and mint.

Recipe created by Nourish Flourish Nutrition
www.nourishflourishnutrition.co.uk/