Vegan Tempeh Shawarma Loaded Fries

Vegan Tempeh Shawarma Loaded Fries

| SHAWARMA LOADED FRIES |

The most flavourful, yet healthy bowl of fries you've ever had! Plus it packs protein and probiotics from the fermented tempeh, and gut loving pickled veggies for the ultimate in salty, tangy, and smooth.

Don't love tempeh? No problem, it's easily substituted for tofu.

As for those sweet potatoes, I went the extra mile by soaking them in ice water prior to baking to ensure maximum crispiness. You can take the time and go with this method or feel free to skip it and head straight to baking.

 

Recipe makes 2 servings 

Macros per serving:

555 cals - 31g fat - 41g carbs - 28g protein 

 

Ingredients, Tempeh:

200g tempeh 

1 tbsp tomato paste

1 tsp paprika spice 

1 tsp oregano spice 

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp turmeric powder

1/4 tsp cumin spice

1/4 tsp ginger spice 

2-3 tbsp hot water

1 tbsp olive oil

***If you don't have a well stocked spice cabinet you can also go to your nearest International or Middle Eastern Grocer and find a Shawarma Seasoning Pack!

 

Sweet Potato Fries 

Ingredients:

2 cups chopped sweet potatoes, I cut mine in fry shape!

4 cups cold water

1 tbsp olive oil

1/2 tsp salt 

 

Garlic Sauce (4 servings)

Ingredients:

1/4 cup tahini 

1/2 cup soy milk (or preferred dairy free milk)

2 tbsp lemon juice

2 cloves garlic 

1/4 tsp salt 

 

Toppings:

1 cup pickled veggies, I buy a cauliflower, cabbage, carrot pickled mix from my local Persian grocery store! But any pickled vegetable will do!

1 tomato, chopped 

1/4 cup chopped fresh herbs (use any herbs you like!)

 

Recipe

Sweet Potato Fries:

Preheat the oven to 375 F and line a baking tray with parchment paper.

Chop the potatoes into fries. 

Fill a bowl with ice cold water (you can literally add ice if you need to) and add the chopped potatoes.

Let sit for 30 minutes in the cold water.

Drain the potatoes  completely and place them on a clean kitchen towel.

Dry the potatoes as best you can.

Add the dried potatoes to a bowl and toss with oil and salt.

Spread fries across baking tray and bake for 25-30 minutes, or until fries are cooked through and starting to brown. 

Turn the heat up to 425 F and bake another 5-7 minutes or until fries are nice and crispy.

Set aside to cool slightly.

 

Tempeh:

Preheat oven to 375 F and line a baking tray with parchment paper.

Chop the tempeh into cubes.

Option one: Steam the tempeh before you bake it. This makes for a more tender center and eliminates some of the pungent flavour often associated with tempeh. 

Option two: Don't bother with steaming the tempeh and simply jump to the seasoning part.

To a small mixing bowl add: paprika, oregano, garlic powder, onion powder, turmeric powder, cumin, ginger powder, tomato paste and a few tbsp warm to hot water. Mix until you have a thick marinade.

Add the steamed or unsteamed tempeh to the marinade and toss well to coat.

Spread the tempeh across the prepared baking tray and bake for 15-17 minutes or until crispy on the outside.

 

Garlic sauce:

Add everything to a blender and blend until smooth. If your tahini is really thick you may need to add more soy milk. *But keep in mind the sauce thickens as it sits!*

 

Toppings:

Chop your tomato, herbs, and pickled veggies if needed.

 

Plate:

Divide the fries among two bowls and top with baked tempeh, chopped tomatoes, and pickled veggies. Drizzle with garlic sauce and top the bowls with fresh chopped herbs. ENJOY!

 

 

 

 

 

 

Looking for more protein packed vegan recipes?! While you're here make sure to check out the High Protein Vegan Ebook Collection! 

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