For the Seitan Base

• 1 cup (120 g) vital wheat gluten
• 3 tbsp (24 g) chickpea flour or all-purpose flour
• 2 tsp (10 g) onion powder
• 1 tsp (5 g) garlic powder
• 3/4 cup (180 ml) cold water

For the Cooking Stock

• 4 cups (960 ml) vegetable broth
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) olive oil

For the Shawarma Marinade and Sauce

• 2 tbsp (30 ml) olive oil
• 1 large red onion, finely sliced
• 3 garlic cloves, minced
• 1 tbsp (9 g) ground cumin
• 2 tsp (6 g) ground coriander
• 1 tsp (3 g) sweet paprika
• 1/2 tsp (1 g) cayenne pepper
• 1/2 tsp (1 g) turmeric
• 1/2 tsp (1 g) ground cinnamon
• 1/4 tsp (0.5 g) ground cloves
• 1/4 tsp (1 g) black pepper
• 2 tbsp (30 ml) lemon juice
• 4 tbsp (60 ml) soy sauce
• 2 tbsp (30 ml) tomato paste
• Salt, to taste

For the Salad and Serving

• 2 large tomatoes, diced
• 1 cucumber (about 8 in / 20 cm), diced
• 1 small red onion, thinly sliced
• 2 tbsp (30 ml) lemon juice
• 2 tbsp (6 g) chopped fresh mint
• 1/2 tsp (1 g) sumac
• Salt and pepper, to taste
• Pita bread, for serving
• Greek yogurt or plant-based yogurt, for serving