Serves: 2 Prep: 20_mins Cook: 10_mins


1 x jar Biona Organic Seitan Pieces in Ginger and Soya Sauce

2 tbsp Biona Organic Italian Extra Virgin Olive Oil

2 tsp Biona Organic Lemon Juice

1 tbsp champagne vinegar (this can be subbed for 1 tbsp Biona Organic White Wine Vinegar)

1 medium tomato

1 red onion

Fresh mint

130g vegan yoghurt

¼ whole cucumber

2 pitas

Salt and pepper


  1. Preheat the oven to 130°C fan/150°C/300°F.
  2. Thinly slice the cucumber into rounds, then add to a bowl and toss with the champagne vinegar and a pinch of salt and pepper.
  3. Thinly slice the tomato, red onion and seitan pieces.
  4. Place a large non-stick pan over medium-high heat with 2 tbsp olive oil. Add the sliced seitan and sprinkle with salt. Cook until crisped, about 4 to 6 minutes.
  5. Add the vegan yoghurt, lemon juice and a pinch of salt to a small bowl and mix well to combine. Place the pita in the oven to warm for 1 minute.
  6. Place the crispy seitan onto the warmed pitas and top with the cucumber, sliced tomatoes, onions, and mint. Drizzle with the lemon yoghurt and enjoy!

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