• Before starting, wash and dry all produce.
• Peel, then mince or grate garlic.
• Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 servings).
• Heat a medium pot over medium. Add 1 tbsp (2 tbsp) plant-based butter, then onions and half the garlic. Cook for 2-3 min, stirring often, until fragrant.
• Meanwhile, using a strainer, rinse rice until water runs clear.

• To the pot, add rice and Cumin-Turmeric Spice Blend. Cook for 2-3 min, stirring often, until fragrant. 
• Add 1 1/4 cup (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high. 
• Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. 
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, to a large bowl, add protein shreds and half the Shawarma Spice Blend (use all for 4 servings). 
• Season with salt and pepper, then toss to combine.
• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until crispy.**
• Remove from heat.

• Meanwhile, cut cucumber into 1/4-inch pieces.
• Halve tomatoes.
• Roughly chop parsley.
• Roughly chop pickles, reserving pickle brine in package.
• To a medium bowl, add pickle brine, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar, then whisk to combine.
• Add cucumbers, pickles, tomatoes and parsley, then toss to combine.
• Season with pepper.

• To a small bowl, add plant-based mayo, remaining garlic and 1 tbsp (2 tbsp) water.
• Season with salt and pepper, then mix until smooth.

• Fluff rice with a fork. Season with salt and pepper.
• Divide rice, protein shreds and salad between plates.
• Drizzle garlic toum over top.

If you've opted for double protein shreds, cook the same way the recipe instructs you to cook the regular portion of protein shreds. Work in batches, if necessary.