Breastfeeding Friendly Vegan Seitan Shawarma
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Learn more →Ingredients
4 servings
For the shawarma
- 1 lb seitan, thinly sliced
- 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
- 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)
Can be omittedfresh parsley
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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