VEGAN SEITAN SHAWARMA
Ingredients
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
Method
- Preheat the oven to 130°C fan/150°C/300°F.
- Thinly slice the cucumber into rounds, then add to a bowl and toss with the champagne vinegar and a pinch of salt and pepper.
- Thinly slice the tomato, red onion and seitan pieces.
- 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.
- 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.
- 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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