Caramelized Tempeh Shawarmas

Recipe from Colleen Patrick-Goudreau's The Vegan Table (p. 177 for those playing along, and I highly recommend this cookbook if you don't already own it).

2 tomatoes, diced

2 cucumbers, skinned and diced

1/2 red onion, sliced

3 Tbsp fresh parsley

1 block tempeh

2 Tbsp maple syrup

2 Tbsp tamari

1/4 cup tahini

2 garlic cloves

3 Tbsp lemon or lime juice

Flour tortillas

Hot sauce

Mix tomatoes, cucumbers, red onion, and parsley in a bowl.

Cut tempeh into strips and steam the strips for 10 minutes. Then sauté in enough oil to barely cover the bottom until the tempeh turns golden brown. Then add maple syrup and tamari and to cook until the tempeh caramelizes.

Blend 1/4 cup tahini, 1/4 cup water, garlic cloves, and lemon/lime juice.

Warm a tortilla, then spread a thin layer of hot sauce, add the tempeh, veggie mixture, and drizzle with the tahini sauce. Wrap like a burrito.