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Homemade Seitan Shawarma

Homemade Seitan Shawarma

Rather than meat, fill your next shawarma wrap with seitan served with a lovely sauce and bright cucumber-tomato salad.

Friday nights at our place have become wrap nights, and this seitan shawarma is our absolute favourite.

I like to prepare this in the morning and let it spend the day marinating then reheat it before serving. It works equally well served on a plate with a fork, or wrapped in fresh pita bread.

See Also

Click here for the seitan recipe.

Homemade Seitan Shawarma

Rachael Hooper
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main
Servings 6 to 8 wraps

Ingredients
  

The seitan

  • Click the link above for the recipe.

The sauce

  • 2 tablespoons olive oil
  • 1 large red onion sliced
  • 3 garlic cloves minced
  • 1 Tbsp ground cumin
  • 2 tsp ground coriander seeds
  • 1 tsp sweet paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp black pepper
  • 2 Tbsp lemon juice
  • 4 Tbsp soy sauce
  • 2 Tbsp tomato paste

The salad

  • 2 large tomatoes seeded and sliced
  • about 20cm cucumber halved lengthwise and thinly sliced
  • 1 small red onion halved and finely sliced
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 1/2 teaspoon sumac
  • Salt and pepper to taste

The accompaniments

  • pita bread
  • greek yoghurt or greek-style soy yoghurt mixed with a pinch of salt, a squeeze of lemon juice, a crushed garlic clove and a handful of finely chopped parsley

Instructions
 

  • Whisk together the dry ingredients for the seitan, add the cold water until mix by hand until it is fully combined and kind of spongey. Form into a log and slice about 1cm (about 1/2?) thick. Make sure to keep the pieces separate or they will stick together as the gluten does what gluten does, which is bond.
  • In a large saucepan, bring the stock to the boil, add the seitan, cover, reduce heat to minimum and simmer for one hour. Remove from heat and drain seitan in a colander while you prepare the sauce.
  • Heat the olive oil in a large skillet on medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for a minute, then add the cumin, coriander, paprika, cayenne pepper, turmeric, cinnamon, cloves and black pepper. Stir together for about 1 minute to bring out the flavour of the spices.
  • Add the the soy sauce, lemon juice and tomato paste to the skillet and stir to combine. Slice the seitan into strips, add to the skillet and cook for about 5 minutes, until the sauce has thickened – cooking time will depend on how wet the seitan is.

 

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