Indulgent, vegan shawarma wraps, served with vegan mayo. For a quicker option seitan can be bought ready-made. Seitan is a great, high-protein option.
Serves: 6
Time to prepare: hr 25 mins
Time to cook: hr 10 mins
Dietary requirements: Dairy-free, Egg-free, Vegan
Ingredients
For the seitan strips
55g/scant 2oz tinned chickpeas
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
Pinch of cumin powder
Pinch of coriander powder
1 tsp oregano
1 tbsp soy sauce
2 tbsp tomato paste
1 tsp smoked paprika
½ tsp black pepper
85ml/5¾ tbsp vegetable stock
1 tsp Dijon mustard
½ tsp liquid smoke (optional)
150g/scant 5½oz vital wheat gluten
For the marinade
2 tbsp soy sauce
1 tsp smoked paprika
2 tbsp maple syrup
1 tbsp tomato paste
1 tbsp olive oil
For the shawarma
6 pitta breads, flatbreads or wraps
Lettuce, shredded
Tomato, sliced
Cucumber, sliced
To serve
Vegan mayo, hummus or tzatziki
Instructions
Add the chickpeas, nutritional yeast, powders, oregano, soy sauce, tomato paste, paprika, pepper, vegetable stock, mustard and liquid smoke (if using) to a food processor and process until well mixed.
Transfer to a mixing bowl and add the vital wheat gluten. Stir in, and then knead with your hands until it goes from soft and sticky, to just starting to get firm.
Flatten it on a work surface and pat it down into the shape of a steak. Wrap it loosely in tin foil and place into a steamer, over boiling water, to steam for around 20 minutes.
After steaming, remove from the foil and cut into thin strips (about 5mm thick).
Mix the marinade ingredients. Put in a frying pan set over medium heat. Add the seitan strips and coat well in the marinade.
Fry the seitan in the marinade, turning it regularly, until all the pieces are nicely charred and crispy on the outside. This will be a quick process - just a couple of minutes.
Spread mayo or hummus onto the flatbreads, pittas or wraps. Add shredded lettuce and sliced cucumber and tomato, a few seitan strips, and finish with a good dollop of the vegan tzatziki (if using).
