Jerusalem mixed grill is traditionally made with all sorts of chicken and organ meats for different textures, but the real secret is in the spice blend. It’s easy to make it vegan when you have the right spices, it’s just about combining different textures, we love it with seitan but tofu or even cauliflower chunks work great along with chickpeas and mushrooms for the perfect combo.
Vegan Jerusalem Mixed Grill
Servings
4 Servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 large yellow onions sliced into rounds
- 1 pound seitan tofu, or cauliflower, cut into chunks)
- 1 15-ounce can chickpeas (rinsed and drained)
- 1 package beech mushrooms or small button mushrooms
- 4-5 teaspoons Jamie Geller Jerusalem Mixed Grill
- 4 whole wheat pitas
- Garnish: tahini, amba, schug, pickles, Israeli Salad
Instructions
- Heat a large cast iron skillet over medium heat.
- Add evoo and saute onions until they begin to char. Add seitan or tofu or cauliflower and saute until browned. Add the chickpeas, mushrooms and spicesand mix well, cooking until everything is nice and hot and coated with seasoning.
- Serve in a pita with Israeli salad on the side.
Nutrition
Nutrition Facts
Vegan Jerusalem Mixed Grill
Amount per Serving
Calories
495
% Daily Value*
Fat
9
g
14
%
Sodium
1450
mg
63
%
Carbohydrates
43
g
14
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
63
g
126
%
* Percent Daily Values are based on a 2000 calorie diet.
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