Cauliflower and TVP shawarma

Very loosely inspired by an NYT recipe

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 F with a rack in the upper third slot. Cover a baking sheet with parchment paper or a silicone baking mat. Add cauliflower and onion pieces, spray with olive oil (about 1/2 to 3/4 Tbsp), sprinkle with salt and pepper, and toss to coat.

Step 2

Roast vegetables for about 30 minutes, stirring once, until lightly browned and just tender.

Step 3

Saute chopped tomatoes in remaining olive oil in a large saute pan over medium heat until breaking down. Add spices and mix.

Step 4

Add roasted vegetables to the tomatoes and stir to combine. Cook for a few minutes to blend the flavors.

Step 5

Add dehydrated TVP crumbles to a medium bowl. Cover completely with hot water or broth and let stand for about 10 minutes to rehydrate (add more water if needed).

Step 6

Drain the TVP in a sieve and press out most of the excess water.

Step 7

Saute the TVP in olive oil over medium heat, mixing in some spices and salt or broth until seasoned to taste. Add more water if it's sticking too much to the pan.

Step 8

Add tahini, lemon juice and spices to a small jar or bowl. Thin with cold water until it's a pourable consistency, stirring to remove any lumps. Add additional lemon juice, salt or spices to taste.

Step 9

Combine vegetables and TVP in a warmed pita, flatbread or tortilla. Drizzle with tahini sauce and any other sauces desired.