Thinly sliced tempeh with cumin, coriander and lemon cooks up golden brown, with firm, crisp edges. Tucked into warm flatbread, it pairs with creamy tahini sauce, tangy red cabbage and fresh parsley.
This is a modern, plant-based meal inspired by shawarma, not a traditional Middle Eastern classic. The tempeh gets a spiced marinade of cumin, coriander and paprika, with lemon for freshness. Cook the slices in a single layer in a hot frying pan so they develop dark edges instead of steaming soft. Tempeh is firm by nature and takes on the flavor of the marinade well, but it remains distinct from meat.
Slice the tempeh as thinly and evenly as possible. Slices about half a centimeter thick cook quickly and brown on both sides. After marinating, let them drain briefly over the bowl; a thick coating of marinade can burn in the pan rather than fry. Use a large pan or cook in two batches so the tempeh stays in contact with the hot surface. Paprika adds mild, warm notes; choose sweet paprika for a gentler flavor.
The red cabbage is quickly pickled with vinegar, water, sugar and salt. Twenty minutes is enough to freshen the cabbage and soften it a little while still leaving some bite. Slice the cabbage thinly so it fits easily into the flatbread. White wine vinegar can be replaced with apple cider vinegar; avoid balsamic if possible, as it makes the cabbage sweeter and darker. You can also prepare the cabbage ahead and keep it covered in the fridge; use clean utensils when serving.
Tahini is naturally thick and can become stiff at first when mixed. Gradually stir in lemon juice and cold water until the sauce is smooth and pourable. The amount of water needed varies depending on the tahini, so add it a little at a time. A small grated clove of garlic makes the sauce more savory. If tahini isn't available, smooth sesame paste works as a substitute, but check that it is unsweetened.
Serve the warm tempeh in flatbread with tahini, pickled cabbage and parsley. Spoon some of the tangy pickling liquid over the filling too if you want a pronounced fresh flavor, but don't make the bread so wet that it tears. You can also set the components out separately so everyone can fill their own. The combination of spiced, hearty tempeh, creamy sauce and crunchy cabbage also works as a plate meal with extra flatbread on the side.
Mix the red cabbage with the red wine vinegar, 60 ml water, sugar and ½ tsp salt. Massage the cabbage with your hands for half a minute and leave it to stand for at least 20 minutes, tossing it once partway through.
Slice the tempeh into pieces about half a centimeter thick. In a bowl, mix the cumin, coriander, paprika, olive oil, 1 tbsp lemon juice and a generous pinch of salt. Add the tempeh and toss to coat, then leave to marinate for 15 minutes.
For the sauce, stir the tahini with the grated garlic and the remaining 1 tbsp lemon juice. Add the cold water one tablespoon at a time, stirring continuously until the sauce is smooth and pourable. Season with salt.
Heat a large frying pan over medium-high to high heat. Cook the tempeh in a single layer, in two batches if needed, for 3–4 minutes per side, until the slices are dark golden brown with firm edges.
Briefly warm the flatbreads in a dry pan or according to the package directions. Top with the tempeh, drained red cabbage and parsley. Spoon over the tahini sauce and serve immediately.
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