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Vegan delicious shawarma

Watch the video to see detailed instructions

SEITAN SHAWARMA

Ingredients:
  • 250 g firm tofu
  • 1 tbsp pea protein
  • 1 tbsp nutritional yeast
  • 1/2 tsp ginger powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika powder
  • 1/2 tsp marjoram
  • 1 tsp smoked salt
  • 1 tbsp egg replacer (or corn starch) 
  • 1 tbsp oil
  • 1/2 cube not chicken (or veg. stock) 
  • 80 ml water 
  • 1/2 cup vital wheat gluten
Shawarma spice mix:
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tbsp paprika powder
  • 1 tsp turmeric 1
  •  tsp all spice (or 1/2 tsp ground cloves & 1/2 tsp black pepper)
  • 2 tsp ginger powder
  • 1/2 tsp cinnamon powder
  • 2 tsp sumac powder
  • 2 tsp smoked salt (optional, you can add later)
 Garlic paste:
  • 200 ml oat milk
  • 100 ml oil
  • 2 cloves of garlic
  •  salt
  •  lemon or lime
  • 1 tsp egg replacer or corn starch
Cooking instructions:
  1. In a food processor, blend all the ingredients except for the vital wheat gluten until a paste is formed.
  2. Add half a cup of vital wheat gluten and blend for a few more minutes until a ball is formed.
  3. Leave the ball to rest for 15-20 minutes.
  4. Knead the dough, then divide it into different size discs to form the shawarma skewer.
  5. Wrap each disc in parchment paper and foil, making sure it is tight, then bake in the oven at 180 degrees Celsius for 45 minutes.
  6. Let the shawarma rest for 30 minutes to an hour.
  7. Arrange the discs to form a shawarma skewer and fry in spices or cut into strips and fry in spices.

To make the garlic sauce:
  1. mix 2/3 cup oat milk and 1/3 cup oil in a mixing cup, then add garlic, salt, lemon, and egg replacer.
  2. Mix until smooth, then transfer to a saucepan and heat until desired texture is achieved. 
  3. Let it cool down.
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