Seitan Shawirma

Serves 4

www.ZsusVeganPantry.com

Marinade:

1/4 cup unsweetened plain nondairy yogurt

1/4 cup fresh lemon juice

2 tablespoons tahini

1 tablespoon vegan worcestershire sauce

1/2 small onion, grated

6 garlic cloves, chopped

1 teaspoon garam masala

1/2 teaspoon sea salt

4 cups chopped seitan

Sauce:

6 tablespoons unsweetened plain nondairy yogurt

Black pepper

Other:

3 medium red or yellow potatoes, cut into 1/2-inch dice

Fresh lemon juice or oil spray

4 large tortilla wraps

Pickles

1. Marinade: Combine the yogurt, lemon juice, tahini, worcestershire, onion, garlic, garam masala and salt in a medium bowl. Whisk well to combine. Add the seitan and mix. Set aside to marinade at least 30 minutes or up to overnight.

2. Bake the potatoes while the seitan is marinating. Transfer the potatoes to a bowl and spray with oil or drizzle with a teaspoon of lemon juice. Season with salt and pepper. Transfer to an air-fryer and bake for 15 minutes at 360-degrees and then another 10 minutes at 390-degrees. Stir or shake the basket every 10 minutes. Alternatively, bake the potatoes on a pre-heated 400-degree oven until tender and golden, about 40 minutes.

3. Drain the seitan well, reserving the marinade. Transfer to the air-fryer basket and bake at 390-degrees F for 10 to 15 minutes. Stir after every 5 minutes. Alternatively, bake in a preheated 375-degree F oven for 30 minutes.

4. Sauce: Combine the reserved marinade with the 6 tablespoons yogurt and season with salt and plenty of black pepper. Warm the tortillas.

5. Add potatoes to the tortilla, along with the seitan and a few slices of pickles. Roll up and serve with the sauce.