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Pickled Cranberries & Vegan Sheet Pan Shawarma

Meg van der Kruik

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Instagram: @thismessisours | thismessisours.com

Tart & Tangy Pickled Cranberries 

Prep time: 1 minute | Cook time: 13 minutes | Yields: 2 & 1/2 cups

 

INGREDIENTS

¾ cup sugar

1½ cups red wine vinegar

½ tsp coriander seeds

½ tsp peppercorns

1 cinnamon stick

12 oz fresh or frozen cranberries

Cilantro and sliced green onions

 

METHOD

In a medium saucepan, combine sugar and red wine vinegar. Tie coriander seeds, peppercorns and cinnamon stick in a square of cheesecloth and add to pan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Add cranberries and return to a boil. Lower heat to a simmer and cook until skins begin to split. If your cranberries are room temperature, this can happen in as little as 30 seconds; if they are cold from the refrigerator, it could take up to 2 minutes. Let cool in saucepan, remove and discard spice sachet, and transfer cranberries and liquid to a jar. Refrigerate in sealed jar until ready to use.

Vegan Sheet Pan Shawarma 

Prep time: 20 minutes | Cook time: 25 minutes | Yields: 4 servings

 

INGREDIENTS

Juice of 2 lemons

½ cup olive oil

6 cloves garlic, smashed and minced

1 tsp kosher salt

2 tsp freshly ground black pepper

2 tsp ground cumin

1 tsp coriander

2 tsp sweet paprika

1 tsp turmeric

1 tsp Aleppo pepper flakes

½ tsp ground cinnamon

1 large head cauliflower, broken into small florets

1 can chickpeas, drained and rinsed

2 small red onions, quartered

8-oz package gluten-free tempeh cut into cubes

1 whole lemon, halved for roasting on pan

Garnishes: cilantro or microgreen cilantro, sliced green onions

 

METHOD

Preheat oven to 400°F and line a 13x18-inch baking sheet with parchment paper. In a large mixing bowl, combine the lemon juice, olive oil, garlic, salt, pepper, cumin, coriander, paprika, turmeric, Aleppo pepper flakes and cinnamon. Whisk to combine. Divide the marinade into 2 bowls. Add the tempeh to the first bowl, turning to coat each piece in the marinade. Set aside for 10 minutes to marinate. Add the cauliflower florets and chickpeas to the second bowl, turning the ingredients together with a large spoon or tongs until all of the vegetables are coated. Arrange the tempeh on the sheet pan first, spooning any remaining marinade from the bowl on top of the pieces. Next, add the seasoned cauliflower and chickpeas to the pan around the tempeh. Layer in the onion quarters and place the 2 lemon halves cut-side-down on the pan, one near the top and one near the bottom. Bake for 25-30 minutes or until the tempeh is warmed through and the vegetables are tender. To serve, squeeze the roasted lemon halves over the tempeh and vegetables, then garnish with desired toppings. Serve immediately with rice, flatbreads and hummus.

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