Low Sugar Vegan Seitan Shawarma

Total time1 hr 10 min

Prep time25 min

Cook time15 min

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Ingredients

4 servings

For the shawarma

1 lb seitan, thinly sliced
Upton's Naturals Seitan Ground Beef Franklin Farms Vegan Seitan Cubes WestSoy Cubed Seitan Upton's Naturals Seitan, Vegan Crumbles, Chorizo Upton's Naturals Seitan, in Crumbles, Italian
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3 tbsp olive oil
3 cloves garlic, minced
2 tbsp fresh lemon juice
1 ½ tsp ground cumin
1 ½ tsp smoked paprika
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground cardamom
¼ tsp cayenne pepper
½ tsp salt

For the tahini sauce

¼ cup tahini
3 tbsp fresh lemon juice
1 clove garlic, minced
3–4 tbsp water
¼ tsp salt

For the quick-pickled onions

1 small red onion, thinly sliced
3 tbsp red wine vinegar
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ tsp salt

For serving

4 flatbreads or pita breads
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup fresh parsley, roughly chopped (optional)

Instructions

1
Make the quick-pickled onions: combine the sliced red onion, red wine vinegar, sugar, and salt in a small bowl and toss well. Set aside at room temperature for at least 30 minutes, tossing once or twice, until the onion softens and turns bright pink.
2
Make the tahini sauce: whisk together the tahini, lemon juice, garlic, and salt in a small bowl. Add water 1 tablespoon at a time, whisking after each addition, until the sauce is smooth and pourable — it should fall off a spoon in a steady ribbon.

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