Both of these recipes (the rice from ‘Save the Day Veggies’ and the vegan Shawarma from ‘Dianne’s Vegan Kitchen’) are bursting with flavor! Paired together and wrapped in a warm wheat tortilla and you got yourself a tasty dinner the whole family will enjoy.
Rice (inspired by Mediterranean Yellow Rice - Veggies Save The Day):
½ cup of onions, diced small
2 cloves of garlic, minced
¼ teaspoon of ground cumin
½ teaspoon of turmeric powder
Salt and pepper, to taste
1 ½ cups of long-grain brown rice, rinsed and drained
2 ¼ cups of veggie or vegan chik’n broth
2 tablespoons of fresh cilantro, chopped
Soy Curls and Veggies (inspired by Vegan Shawarma with Soy Curls – Dianne's Vegan Kitchen (diannesvegankitchen.com):
4 ounces of soy curls (about half a package)
1 bunch of kale, stems removed
½ onion sliced (about ½ cup)
Pinch of sea salt
1 teaspoon of cumin
½ teaspoon of turmeric
½ teaspoon of paprika
¼ teaspoon of ground ginger
¼ teaspoon of black pepper
¼ teaspoon of coriander
Pinch of cayenne
1 Not-Chick’n vegan bouillon cube (or 1 tablespoon No Chicken Better Than Bouillon)
Whole wheat tortillas
For the rice, add the onions and saute until softened and slightly translucent. Add the garlic, cumin, turmeric, salt and pepper, and rice to the pot. Stir in the water and bring to a simmer. Reduce the heat to low, cover the pot, and allow the rice to gently simmer until the water is absorbed and the rice is tender, about 40 minutes. Remove the pot from the heat. Let rest for 5-10 minutes, then fluff the rice with a fork and fold in cilantro. Taste and adjust for salt and pepper, as needed.
While the rice is cooking, re-constitute the soy curls by placing them in a bowl and pouring 2 cups of hot water over them. Let them sit for about 15 minutes. Once they’ve softened, drain them and squeeze some of the excess water out of them. Add diced onion to a pan on medium heat, along with the pinch of salt. Cook for 5 to 10 minutes, stirring often, until the onions begin to brown. Add the soy curls to the pan along with ½ teaspoon of cumin (save other ½ for later), turmeric, paprika, ginger, black pepper, coriander, and cayenne. Crumble the not chicken vegan bouillon cube into the pan. (If using no-chicken vegan bouillon, just add it to the pan and stir.) Stir to coat everything in the spices. Cook for about 10 more minutes, or until the soy curls brown and crisp a little, stirring often. Add kale, ½ teaspoon of cumin and a sprinkle of salt. Stir well, add lid and cook until kale just starts to wilt, stirring frequently.
Assemble wraps by adding rice and soy curls with kale to tortillas, wrap and enjoy!