US
Seitan Shawarma
Prep and cooking time: 20mins-30mins
Complex carb portions, per serving: 3
Ingredients
Serves: 4
400g homemade or store bought Seitan
2 cloves garlic, minced
2 tsp cumin powder
2 tsp coriander powder
1/2 tsp cayenne pepper
1/2 tsp turmeric powder
1/2 lemon, juiced
3 tbsp olive oil
2 cloves garlic, minced
70g tahini paste
1 lemon, juiced
125mL cold water
4 wholemeal pitta breads
3-4 tomatoes, sliced
1 small cucumber, sliced
1 red onion, finely sliced
2 gem lettuce heads, shredded
Method
Using a sharp knife, shave thin slices off the block of seitan, to mimic shawarma meat.
In a bowl, combine 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 olive 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 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, cut the pita bread in half, and open up to form pockets. Fill each side 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. If using meat, the complex carbs per serve will be 2 (from the pita bread). To reduce the over complex carbs, serve the seitan with ½ a pita bread.