Vegan Shawarmas with Pulled Jackfruit and Tzatziki

Ingredients

• 450 g jackfruit (canned; drained weight)
• 150 g tomato purée
• 2 tbsp Soy sauce
• 1 tbsp balsamic vinegar
• 2 tsp sweet paprika powder
• 1 tsp smoked paprika powder
• 2.5 tsp ground cumin
• 1 tsp herbs de Provence
• Salt
• Pepper
• 2 Garlic cloves
• 250 g cooked beetroot (vacuum‑packed)
• 200 g Chickpeas (canned; drained weight)
• 4 tbsp Lemon juice
• 3 tbsp tahini (15 g each)
• 4 tbsp olive oil
• 280 g soy yogurt
• 0.5 cucumber
• 1 handful dill
• 2 carrots
• 0.5 romaine lettuce heart
• 1 Red Onion
• 4 whole‑wheat flatbreads (60 g each)

Instructions

1. 1.

   Pull jackfruit into small pieces. Whisk tomato puree, soy sauce, balsamic vinegar, paprika powders, cumin, herbs de Provence, salt and pepper to make a marinade. Add jackfruit pieces, mix well and marinate for 1 hour.

2. 2.

   Meanwhile, for the hummus peel one garlic clove, roughly cube beetroot and blend both in a processor. Add chickpeas with lemon juice, tahini and olive oil. Puree finely, adding water if needed. Stir in yogurt, remaining cumin, salt and pepper to taste. Transfer hummus to a bowl.

3. 3.

   For vegan tzatziki peel cucumber, grate, salt and let sit for about 10 minutes, then squeeze out excess liquid. While that sits, peel the other garlic clove and finely chop. Wash and chop dill. Mix remaining soy yogurt with garlic, salt, dill, cucumber rinds and leftover lemon juice until smooth. Chill tzatziki.

4. 4.

   For filling slice carrots into thin strips. Clean lettuce, separate leaves, wash and dry. Slice onion into thin rings.

5. 5.

   Heat remaining oil in a pan. Cook jackfruit pieces for about 10 minutes, turning occasionally over medium heat. Warm flatbreads in a second pan without oil for 3 minutes each. Assemble flatbreads with all prepared ingredients, topping each with 1 tbsp hummus and tzatziki. Serve additional dips on the side.