Vegetable tasting

Together with his team, Head Chef Johan Verbon prepares daily lunches for the tenants of the EDGE Amsterdam West office building. A large part of the restaurant’s offering is plant-based and/or vegetarian. Want to find out for yourself how delicious plant-based is? Then try Johan’s recipe for pita bread with shawarma Brussels sprouts.

Shawarma Brussels sprouts pita lunch or main course – 15 min. – 4 servings

Ingredients

300 g Brussels sprouts (cleaned and halved)

3 tbsp vegan mayonnaise

3 tbsp vegetable-based alternative to yoghurt

1 clove garlic (pressed)

300 g pointed cabbage (sliced)

150 g carrots (julienned)

4 tbsp oil

2 tbsp shawarma seasoning (more or less to taste)

100 g hazelnuts (coarsely chopped)

4 slices pita bread

Preparation

1. Bring a pan of water to the boil. Add the Brussels sprouts, cook for 2-3 min and drain.

2. Meanwhile, mix the mayonnaise with the vegetable alternative to yoghurt and the garlic. Season with some freshly ground pepper. If you like spicy, you can add a finely chopped red chilli.

3. Mix half of the garlic mayonnaise with the pointed cabbage and carrots.

4. Heat the oil in the wok and stir-fry the Brussels sprouts for 3-4 min over high heat. Season with the shawarma seasoning, add the hazelnuts and stir-fry briefly.

5. Meanwhile, heat the pita bread according to the instructions on the packet. Cut open the pita breads, fill with the pointed cabbage and Brussels sprouts and top with the remaining mayonnaise.

Plant-based vs. vegan

A plant-based diet consists mostly of vegetable products, but that may include an egg on occasion. A vegan diet consists exclusively of plant-based products.