Shawarma Tacos Recipe | Veggie Fest

Ingredients

• 2 (6-ounce) packages of unflavored tempeh
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, chopped in small pieces
• ½ teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon oregano
• ½ teaspoon turmeric
• ½ teaspoon ground allspice
• ½ teaspoon salt, or to taste
• Pinch of ground cloves
• Pinch of black pepper
• Pinch of cayenne pepper, optional
• 1 (8-ounce) can tomato sauce
• ½ cup water, more or less as needed
• 1 tablespoon freshly squeezed lemon juice
• 12 (6-inch) flour tortillas, or gluten-free wraps
• 1 red pepper, thinly sliced
• 1 small sweet red or yellow onion, thinly sliced
• 4 tablespoons parsley, finely chopped
• 2 tablespoons sumac* or 1 tablespoon lemon juice
• Shredded iceberg lettuce
• Plant-based yogurt of choice