We’re wrapping it up and celebrating with Field Roast Celebration Roast to make vegan shawarma! We start with a lemony, dairy-free yogurt sauce, fresh mint and parsley. Then we pile it high onto a pita with cucumber, tomato, red onion and … more sauce! Check it out.
for the sauce
1 C dairy-free yogurt
1 t lemon zest
1 clove garlic, grated
1 T chopped mint
1 T chopped parsley
a couple pinches of sea salt
a few dashes of fresh cracked pepper
for the filling
2 1/2 T olive oil
Field Roast Celebration Roast, sliced in rounds then julienned into strips
1 t onion granules
1 t hot paprika
1 t cumin
1 t garlic granules
1 t dried oregano
4 pieces of pita bread
1 small cucumber, sliced lengthwise
1 yellow tomato, sliced
half of a small red onion, mandolined
handful each of fresh mint and parsley
2 C fresh arugula
Place the dairy-free yogurt into a small bowl. Add the lemon zest, garlic, mint, parsley, sea salt and pepper and stir to combine.
In a cast iron pan over medium-high heat add the oil followed by the shaved roast. Allow to pan fry and get slightly crispy around the edges. Add the seasoning of onion granules, paprika, cumin, garlic granules and oregano. Toss to combine. Continue pan frying for 2-3 minutes. Remove from heat.
To assemble, place a pita onto a flat surface. Spoon some of the sauce into the center of the pita, then top with some of the Field Roast, followed with some shaved cucumber, yellow tomato, red onion, mint and parsley, more sauce and fresh arugula. Pull the edges up and secure with a toothpick. Serve immediately.
Recipe © Wicked Healthy, LLC