Welcome to my blog! Happy New Year, Hivers and I am wishing everyone a prosperous year. I had an amazing 2024 interacting with and learning new recipes from the vegan community, and I hope to di a kot more this year by God's grace.
Today's recipe is yummy, and it's my first time giving this a shot. Shawarma is one snack a lot of people enjoy a lot, but the common shawarma recipes are out of bounds for vegans. So I decided to make a vegan shawarma and didn't regret giving it a try.
This recipe is delicious and healthy, and you will definitely want to give this a try.
Ingredients.
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400g of potatoes
6 pieces of shawarma bread
6 pcs of small tomatoes
½ teaspoon of chili powder
45 ml of groundnut oil
3 pcs of carrot
10g of green pea
5g of Kidney beans
1 piece of green bell pepper
1 teaspoon of ginger powder
½ teaspoon of curry powder
2 pcs of small lime
1 piece of small onion ball.
1 teaspoon of tomato paste
½ teaspoon of salt
Procedure.
- I started by washing my potatoes because I intend to boil them without peeling the back.
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- I made sure the potatoes were clean before putting them in a clean pot.
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- I added enough water to boil the potatoes and placed it on a cooker. I left the potatoes to boil until they became very soft.
While the potatoes were boiling, I moved on to processing my other ingredients.
- I rinsed the ingredients well before processing them.
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- I chopped the tomatoes & onion into smaller pieces.
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- I chopped the carrots and green peas into smaller bits.
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- I chopped the bell pepper and rinsed the kidney beans with warm water.
- The potatoes were cooked by now, so I extracted them from the hot water into a bowl.
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- I poured enough cold water into the bowl to ensure the potatoes cool off quickly, and while that's happening, I continued with other things.
- I got my frying pan and heated it.
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I added 30 ml of groundnut oil and allowed it to heat as well.
I turned the kidney beans first into the hot oil since I needed them to get soft. I stirred them in the hot oil for about a minute.
- I added the carrots, the onions came in next, and I stirred again.
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- I added the tomatoes, half a teaspoon of salt, a full teaspoon of ginger powder, and half a teaspoon of curry powder. I stirred and fried them for about a minute.
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- I added the green pea and green bell pepper as well.
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- I stirred and fried again for another two minutes.
- I mixed a teaspoonful of tomato paste with 25 ml of water and turned it into the pan.
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- Finally, half teaspoon of chili powder joined the party, and I kept stirring. I left the sauce to fry under a very low heat for another five minutes.
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- My potatoes are cool already, so I started removing the back with my hands.
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- After successfully doing that, I got my mortar and pestle.
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- I pounded the potatoes until they were smooth.
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I poured the pounded potatoes into a bowl and added 15 ml of groundnut oil.
I cut the lime open and squeezed the juice into the potato.
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- I turned the sauce into the potato as well and started mixing.
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- I mixed thoroughly until the sauce, lime, and groundnut oil blended in very well.
Now that my shawarma filling is ready, let's move on to the next stage.
- I opened my shawarma bread and laid them on each other on a clean tray.
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- I put some of the sauce at the bottom of the shawarma bread horizontally.
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- I rolled up the sharwama bread using the one carrying the sauce as a protection- preventing the sauce from falling off.
- I repeated the process until I exhausted the potato sauce. Finally, I placed the sharwama in a clean frying pan and let it heat up under low heat.
- I turned the sharwama sides while heating and my vegan sharwama is ready for consumption.
This is what it looks like inside and you can enjoy this with any drink of your choice.
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I really enjoyed this with my family and will definitely explore more recipes I can use for vegan shawarma. What are your thoughts about this recipe?
All Image Are Mine
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