Shawarma with sesame sauce

Ingredients for 2 servings:

• 6 wraps
• 360 g meat substitute for chicken
• 3 tbsp soy yogurt (yogurt alternative)
• 6 tbsp olive oil, plus some for frying
• 3 tbsp sunflower oil, approx.
• 100 g sesame seeds
• 1 lemon(s)
• 2 onions
• 2 garlic cloves
• 1 bell pepper(s)
• 1 lettuce heart(s)
• 2 tomatoes
• 2 tsp harissa paste
• 1 tsp maple syrup
• 1 tsp sweet paprika powder
• 1 tsp curry powder
• 3 tbsp pomegranate syrup, optional
• 3 tbsp jalapeño(s), optional
• 75 ml water
• salt and pepper
• possibly chili flakes

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

The day before, combine soy yogurt, olive oil, paprika powder, curry powder, half of the harissa paste, and the juice of half a lemon to form a smooth marinade. Stir in the meat substitute (we like Like Chicken or Aldi Wonder Chunks best) and mix well. Let it marinate overnight, or at least for a few hours, in the refrigerator. For the sesame sauce, toast the sesame seeds in a pan without oil over medium heat. Then, add the sesame seeds to a food processor with the sunflower oil, peeled garlic cloves, maple syrup, and the remaining harissa paste and blend on high until a creamy paste forms. Add water or more oil if it’s too thick. Season with salt and pepper to taste. Wash the vegetables, set aside the lettuce leaves, thinly sliced ​​bell peppers, and chopped tomatoes. For the filling, finely chop the onions and fry in olive oil over medium heat until translucent. Then add the marinated meat substitute and fry over medium heat, stirring constantly, until golden brown, so that the marinade thickens nicely. Season to taste with salt, chili flakes, etc. Fill the wraps as desired, e.g., spread sesame sauce about 3/4 of the way down the center, place a lettuce leaf on top, add some of the filling, bell peppers, and tomatoes (optionally, spread pomegranate syrup and jalapeños, etc. on top), and then roll everything up.