1400 700 vegan shwarma horizontal

Seitan Shawarma Flatbreads

with Quick Pickles & Lemon Yogurt

dinner

Middle Eastern Seasonal Menu Spring Recipes High-Protein Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g

MAIN INGREDIENTS

  1. 1 cucumber
  2. 1 red onion
  3. 8 oz seitan
  4. 1 lemon
  5. 1 Roma tomato
  6. ½ oz fresh mint
  7. 2 tbsp Champagne vinegar
  8. 2 tsp ras el hanout
  9. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  10. 2 multigrain flatbreads
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nut, wheat

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 350°F. Thinly slice the cucumber into rounds. Peel and thinly slice the red onion. Thinly slice the seitan. Halve and juice the lemon. Thinly slice the Roma tomato. Pick the mint leaves.

2
Make the quick pickles

Add the sliced cucumber, Champagne vinegar, and a pinch of salt and pepper to a medium bowl and toss to coat. Set aside the quick pickles until Step 5.

3
Crisp the seitan

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced seitan and a pinch of salt and cook until seitan is browned in places, 4 to 6 minutes. Sprinkle crispy seitan with just 1 tsp ras el hanout and cook until fragrant, about 1 minute.

4
Make the lemon yogurt

Add the yogurt, just 1 tbsp lemon juice, and a pinch of salt to a small bowl. Whisk lemon yogurt to combine. Place flatbreads directly on the oven rack and bake until slightly crisp, 3 to 5 minutes.

5
Serve

Top the toasted flatbreads with crispy seitan, as much sliced red onion as you’d like, sliced Roma tomato, and quick pickles. Top the seitan shawarma with mint leaves and lemon yogurt. To eat, fold one side of the flatbread over the other, like a taco. Enjoy!