Veggie Shawarma

What you need

• 1 Tbsp Garlic, Minced
• 1 tsp Coriander
• 1 tsp Cumin
• 1 tsp Paprika
• 2 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 2 lb Vegan Meat Crumbles
• ¼ Cup Bread Crumbs
• 1 Egg (optional)

What you do

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the minced garlic, coriander, cumin, paprika, lemon juice, and olive oil.
3. Add the vegan meatballs and toss thoroughly until evenly coated.
4. Cover and refrigerate for at least 3 hours, preferably overnight, to allow the flavours to develop.
5. Transfer the marinated vegan meatballs onto a sheet pan.
6. Bake for approximately 20 minutes until heated thoroughly.
7. Serve the shawarma on a bed of rice or over a warm pita. Top with hummus and fresh veggies, and enjoy!