US
Seitan shawarma with tahini sauce
Prep and cooking time: 15mins-25mins
Complex carb portions, per serving: 3
Ingredients
Serves: 4
400g seitan, homemade or store bought
2-4 tbsp extra virgin olive oil
2 tsp cumin
2 tsp coriander powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 lemon juiced
4 cloves garlic, minced
1/2 tsp salt
1 lemon, juiced
125ml cold water, more if needed
3-4 tomatoes, sliced
1 small cucumber, sliced
1 red onion, finely sliced
2 small little gem lettuce heads, shredded
4 wholemeal wraps
70g tahini paste
Method
Using a sharp knife, shave thin slices off the block of seitan, to mimic shawarma meat.
In a bowl, combine half of the minced garlic, cumin, coriander powder, paprika and cayenne pepper, and ½ lemon juice. Season with salt and pepper. Add the shaved seitan and toss till covered in the spices.
Heat the oil in a non-stick frying pan over medium heat. Once heated, add the spiced seitan and stir to cover in the oil. Allow to cook in the pan till you notice the seitan deepen in colour and til you the spices become aromatic. The seitan is already cooked, so simply needs to be heated and for the spices to cook.
To make the tahini sauce, combine the remaining garlic, tahini and lemon juice and gently use either a whisk or food processor to combine. Slowly add the water while mixing till it reaches a sauce-like consistency.
To assemble the shawarma, fill a wholemeal wrap or pitta pocket with salad, seitan and drizzle with tahini sauce.
Second Nature special tip
This spice mix can also be used with meat, simply use 400g of finely sliced meat or chicken. To reduce the over complex carbs, serve the seitan with ½ a wholemeal pita bread or wrap.