with Quick Pickles and Lemon Yogurt
- 1 tbsp champagne vinegar
- 1 tomato
- 1 red onion
- Fresh mint
- 1 package seitan
- 2 tsp berbere spice
- ¼ cup vegan yogurt
- 2 tsp lemon juice
- 2 pitas
- olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
- Large nonstick skillet
Preheat the oven to 300°F to warm the pita. Thinly slice the cucumber into rounds. Add the cucumber to a small bowl and toss with the champagne vinegar and a pinch of salt and pepper.
Thinly slice the tomato. Peel and thinly slice the red onion. Pick the mint leaves. Thinly slice the seitan
Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once the oil is hot, add the sliced seitan and sprinkle with salt. Cook, tossing occasionally, until crisped in places, about 4 to 6 minutes. Sprinkle the crispy seitan with just 1 tsp berbere spice and cook until fragrant, about 1 minute.
Add the yogurt, lemon juice, and a pinch of salt to a small bowl. Mix the lemon yogurt well to combine. Place the pita in the oven or toaster to warm for 1 minute.
Place the crispy seitan onto the warmed pitas and top with the quick pickles, sliced tomatoes, onions, and mint. Drizzle seitan shawarma with lemon yogurt.