Vegan Seitan Shawarma Recipes

VEGAN SHAWARMA WITH TZATZIKI AND SEITAN

Steps:

• First make the vegan tzatziki. Squeeze the grated cucumber and press out as much water as possible. Place the yogurt in a medium bowl and stir in the minced garlic and the cucumber. Season with salt and pepper and set aside.
• In a medium pan, heat the olive oil and add the seitan. Season it with paprika and garlic powder, soy sauce, salt, and pepper and cook for about 5 minutes until it's brown and crispy.
• Serve the seitan together with the tomato, cucumber, onion, lettuce, and the red cabbage in a Turkish flat bread (alternatively you can also use pitas or wraps) and top it off with some vegan tzatziki.

SEITAN SHAWARMA (VEGAN)

Steps:

• Cut seitan in to strips (about 1/4 inch thick, 1 inch wide, and 2-3 inch long).
• Dissolve Marmite in boiling water. Add the rest and mix well.
• Mix with seitan strips, and marinate for about 1 hour, then fry them until browned.

VEGAN SHAWARMA

Steps:

• Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, ground coriander, oregano, soy sauce, tomato paste, paprika, black pepper, vegetable stock, dijon mustard and liquid smoke to the food processor and process until well mixed.
• Transfer to a mixing bowl and add the vital wheat gluten. Stir in briefly and then get in there with your hands, kneading it a few times in your hands until it goes from soft and sticky until it's just starting to get firm.
• Flatten it on a work surface and pat it down into the shape of a large steak. Wrap it in foil (not too tight as it needs room to expand) and place into a steamer basket over a pot of boiling water to steam for 20 minutes.
• While the seitan is steaming, make up your hummus and vegan tzatziki.
• After steaming, remove from the foil (be careful not to burn yourself) and then cut it into strips and place into a frying pan.
• Mix up the soy sauce, paprika, maple syrup, tomato paste, olive oil and liquid smoke for your marinade and pour it over the seitan strips.
• Fry the seitan strips in the marinade sauce, turning over regularly, until all the pieces are nicely charred and crispy on the outside.
• Spread hummus onto a pita bread or wrap. Add shredded lettuce and sliced cucumber and tomato, top with seitan strips and finish with a dollop of vegan tzatziki.
• Repeat for the rest of the shawarmas and serve.

VEGAN SEITAN SHAWARMA

Steps:

• Add the stock, olive oil, soy sauce and garlic in a small mixing bowl or measuring cup and whisk to combine.
• Combine dry ingredients in a medium-sized mixing bowl and mix well.
• Add the wet mixture to the dry and stir well to combine using a wooden spoon or rubber spatula. When you're done the mixture should form a dough that comes away from the bowl.
• Knead the dough for 2-3 minutes to develop the gluten - you'll notice the texture of the dough start to transform as you do this.
• Cover the mixing bowl with a dish towel and allow to rest for about 10 minutes, before kneading out one more time on a cutting board. At this point, you'll cut the dough into four equal parts (this isn't an exact science, but you can use scales to ensure each portion is about the same). Try to shape each individual "loaf" into a rectangle.
• Wrap each piece in 6 inch long piece of foil - you don't want this to be air-tight as the seitan will expand when it cooks.
• Place in a steamer basket and steam on medium heat for about 20 minutes.
• Once done, allow the seitan loaves to cool before unwrapping and slicing your strips of shawarma meat using a serrated knife. Bear in mind each loaf is about two servings, so only slice off as much as you'll need for your sandwiches.
• In a pan, fry up your strips in the cooking oil for about 3-5 minutes until they have some colour on them - you don't want them to be too tough or crisp so don't overdo this step. Set aside for assembly.
• Layer your bread with sauce or hummus, pile on the seitan strips and add a few slices of each topping, before sealing off with a touch more sauce an wrap by folding the bottom in and then the sides. You can also wrap these into foil or sandwich paper for easier (and fuss-free) eating later.