Gyro Spiced Seitan and Quinoa Bowl. #Vegan Recipe

As I get ready to make some bean burgers (recipe for bbq kidney beans and quinoa burgers coming soon), I wanted to share this dish from a few days ago. You may or may not know of my love of shawarma, a Middle Eastern dish usually made with chicken, beef, or lamb, but I am always looking for ways to use the spices found in shawarma and create delicious and interesting vegan food.

The idea for this bowl actually come from one of my favorite dishes at Native Foods, the Greek Gyro Bowl. I think my spices are a little different, and after playing with the recipe a little, I’ve come to like my version better.

 

Gyro Spiced Seitan Bowl

Gyro Spiced Seitan and Quinoa Bowl. #Vegan Recipe
 
Prep time
Cook time
Total time
 
I've taken my love of shawarma and put it in a bowl!
Author:
Recipe type: Main
Cuisine: Middle Eastern
Serves: 2
Ingredients
  • 1 teaspoon Garam Masala (usually used in Indian food, it is a blend of cardamom, cinnamon, cumin, cloves, coriander & black pepper)
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ¼ cup tahini sauce (Trader Joes didn't have tahini, so I bought the pre-made sauce. If you'd rather make it yourself, here is a good recipe .
  • ¼ cup hummus
  • 1 lemon
  • 8 ounces seitan, cut into thin slices
  • 1 cup quinoa
  • 1 tablespoon olive oil
  • ¼ cup onion
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • Feel free to use your favorite vegetables. I like cauliflower and broccoli in this dish (but my husband doesn't).
  • ½ cup tahini sauce
  • ½ cup hummus
  • Pita Bread
Instructions
  1. Blend the spices together. If you're missing one, or if you don't have the Garam Masala, use as many as you have.
  2. Combine the tahini, hummus, and the juice of ½ of the lemon. Stir in the spice mixture.
  3. In a small bowl, combine the tahini blend with the seitan. Set aside.
  4. Make the quinoa according to package directions.
  5. Preheat the olive oil in a skillet over medium heat. Add the onions and cook, stirring frequently for about 2 minutes, or until the onion is starting to get soft.
  6. Add the seitan, allowing the marinade to drip off each piece before you add it to the pan. Brown on both sides. Reduce the heat and add the rest of the marinade. Allow to heat through.
  7. Tahini/hummus sauce: Combine the tahini, hummus and the juice of ½ lemon.
  8. While the seitan is cooking, steam the vegetables until they are crisp-tender.
  9. Assemble the bowl: Quinoa, veggies, seitan. Pour the rest of the hot marinade over the bowl. Serve with hot pitas and the tahini/hummus sauce.
Gyro Spiced Seitan Bowl
Gyro Spiced Seitan Bowl
I hope that you had a great weekend. I want to take a moment to remember that Memorial Day is not about barbecues and extra days off, but a day to honor the men and women who have given their lives to keep our country safe.

 

Did you do anything special for the long weekend?

Recipe: Vegan Shawarma

I’ve told the story of my love for Shawarma before. Before I was vegan, it was my favorite “fast” food.  When I first tried to make a vegan version, I used Gardein Chik’n Strips and it was very tasty. Last night I wanted to try it with seitan, and I think it was even better. I took it a step further and made my own hummus, too. I decided I need to write up the recipe properly (in my previous post, it was “add a cup of this, and a teaspoon of that.”), so that it would be easy to follow and be consistently delicious.

Vegan Shawarma

Ingredients:

One package (or one cup if homemade) seitan or chicken substitute, cut into strips
One Tablespoon lemon juice
One teaspoon Garam Masala
1/2 teaspoon Paprika
1/4 teaspoon Cumin
1/2 teaspoon Salt
Pepper to taste
1/2 cup soy yogurt
One Tablespoon Malt Vinegar
Two Cloves Garlic, minced

Method:

In a small bowl, sprinkle the seitan with the garam masala, paprika, cumin, salt and pepper. Add the lemon juice and toss to mix. In a separate bowl, combine the yogurt, vinegar, and garlic. Add the “meat” mixture and stir together. Marinate for a minimum of 30 minutes, or up to overnight.

Preheat Broiler. Spray broiler pan lightly with cooking spray. Spread seitan in a single layer on the pan. Broil until lightly browned, then turn over and repeat on the other side.

Serve with warmed pita bread, hummus (recipe below) or shawarma sauce (recipe below). (Can also be served with vegan tzatziki or tahini sauce.) Top with tomato salad (recipe below).

Hummus

One can garbanzo beans, rinsed and drained
Two Tablespoons Lemon Juice
1/4 cup Olive Oil (plus another tablespoon to drizzle over the top)
One teaspoon Tahini
Two cloves garlic, minced
1/2 teaspoon salt

Place all ingredients in a food processor or blender. Process on high until creamy and smooth.

HummusShawarma Sauce

Three Tablespoons vegan mayonnaise
Two Tablespoons Rice vinegar
Two cloves garlic, minced
One Tablespoon Olive Oil
1/2 teaspoon salt

Blend all the ingredients until smooth.

Tomato Salad

One small tomato, chopped
1/4 cup onion, chopped
1/2 cup cucumber, chopped
1/2 cup olive oil
Two Tablespoons red wine vinegar
Salt & pepper to taste

Combine the vegetables. Mix the rest of the the ingredients and pour over vegetables. Toss lightly.