Ingredients
Scale
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.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main