Seitan Shawarma Pita with Yogurt Sauce
Prep the seitan the night before for a delicious, protein-packed lunch or dinner that's ready to eat in minutes. Enjoy on a pita, or as a salad or rice bowl.
Ingredients
Yogurt Sauce:
- 1 cup plain unsweetened vegan yogurt
- 1 tablespoon tahini optional
- 1 tablespoon lemon juice
- 1 clove garlic grated or finely minced or ¼ teaspoon garlic powder
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
- ¼ teaspoons sea salt
- ¼ teaspoon ground black pepper
Shawarma:
- 1 8- ounce package Upton’s Naturals Traditional Seitan
- 1 cup store-bought shawarma marinade
- 1 tablespoon olive oil
- 1 cup cherry tomatoes halved
- 1 cup halved and sliced cucumber
- ½ small red onion thinly sliced
- 2 cups chopped romaine lettuce
- 4 pitas
Instructions
- To make the yogurt sauce, add the yogurt, tahini, lemon juice, garlic, parsley, sea salt, and black pepper to a small bowl and stir until smooth. Refrigerate until ready to use.
- To make the shawarma, place the seitan in a shallow dish and pour the shawarma marinade over it. Toss well to coat and let marinate for at least thirty minutes or up to overnight.
- Heat the olive oil in a large skillet over medium-high heat. Add the marinated seitan and cook until browned and heated through, about 3-5 minutes.
- To build the pitas, layer the pitas with romaine, cherry tomatoes, cucumber, red onion, and seitan shawarma. Drizzle generously with the yogurt sauce and serve.
Notes
The yogurt sauce will keep in a sealed container in the refrigerator for up to one week.