with Shaved Artichoke Salad and Tahini Yogurt
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- 1 lemon
- Fresh parsley
- 1 tomato
- 1 cucumber
- 6 artichoke hearts
- 1 package Sweet Earth Seitan
- ¼ cup potato starch
- ½ tsp baharat spice
- ¼ cup Kite Hill vegan yogurt
- ¼ tsp cumin
- 1 tbsp tahini
- 2 pieces whole wheat pita
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- **Allergens: Wheat, Soy, Tree Nuts
Rinse and dry all produce. Halve the lemon. Chop the parsley leaves. Slice the tomato. Thinly slice the cucumber.
Thinly slice the artichoke hearts– careful, they can be slippery! Place a large nonstick skillet over medium-high heat and add 1 tbsp olive oil. Once hot, add the sliced artichokes and cook until browned in places, about 5 to 7 minutes. Let cool slightly, then add to a medium bowl along with the parsley, juice from half the lemon, and a pinch of salt and pepper. Toss well to combine.
Cut the Sweet Earth Seitan in half to make slices. Pour the potato starch onto a plate and dust each piece of seitan, shaking off any excess. Return the large skillet to medium-high heat and add 1 tbsp olive oil. Once hot, add the seitan, sprinkle with salt, and cook until crisp, about 3 to 4 minutes. Flip and cook on the other side until crisp, another 3 to 4 minutes. Sprinkle seitan with the baharat spice.
In a small bowl mix together the Kite Hill vegan yogurt, cumin, tahini, 1 tbsp of lemon juice from the remaining half, and a pinch of salt and pepper. Stir to combine.
Place the whole wheat pita in the toaster or microwave to warm. You can also set the oven to broil on low and broil until warm.
Place the crispy Sweet Earth Seitan onto the warmed pitas and top with the shaved artichoke salad, sliced tomatoes, and cucumbers. Drizzle with the tahini yogurt sauce. Serve any additional salad and vegetables on the side.