Just a little foreword, seitan despite being around a long time is something we are relatively new to and while we are exploring the possibilities we aren’t wanting to give exact recipes for it. Instead you can head over to the blog where we will be posting a seitan diary with our progress and hints and tips along the way. In the meantime there are a wealth of seitan recipes out there so just keep trying.
Housekeeping out the way, this is the real deal. Whether it’s the hipster shawarma craving or the 3am kebab crush this has got you covered. There is a little prep work involved but once that’s done it can sit in the fridge for days just waiting for you to dive in. We promise this shawarma marinade kicks so hard feed it to your average meat eater and they won’t taste the difference. No suffering, all the flavour!
- 400g prepared seitan
- 4 cloves garlic
- 2 tsp salt
- 1 tsp pepper
- 1 tsp molasses
- 1 tsp smoked paprika
- ½ tsp turmeric
- 2 tsp cumin
- 2 tsp liquid smoke
- 2 tsp soy
For this recipe we flavoured our seitan with plenty of Worcester sauce, paprika and black pepper. So start by combining all your ingredients except the seitan, we like to do this in a mortar and pestle but a food processor is a lot less effort. You can add a little oil if the marinade is looking a little stiff. Next onto the seitan, make sure it is fully cooled, it’s much easier to work with that way. Slice it as into thin strips, as tight as you can like those greasy chip shop kebab meats. We just used our chef’s knife but if you aren’t as confident I’m sure a veg peeler or the slicer attachment on a food processor would work well. Pour the marinade over the seitan, mix well and chuck it in the fridge for an a couple hour or as long as you can bear it.
After marinating get your oven up high, oil a baking tray and get the seitan in there for 15-25 minutes until the edges start to crisp. While your waiting knock up your garnish. Do whatever you fancy, but don’t forget the shawarma is a flavour bomb, so maybe go for something fresh to cut through it. We went for sliced red cabbage with a tabbouleh style salsa of beef tomato, cucumber, red onion, mint and lime.
Seitan out the oven, salad done, beers open? Good, load up a couple flat breads or pitta with heaps of seitan, your salad and any sauce you fancy. Chow down, eat up and enjoy!