Instructions

1. Combine the ingredients for the Shawarma seasoning in a small bowl and set aside.
2. Mix the dry ingredients for the seitan thoroughly, then add the soy sauce. Dijon mustard, liquid smoke and vegetable broth until roughly combined, then dump the mixture onto a work surface.
3. Knead the dough ~15 times , then let it rest covered for 5 minutes. Uncover and knead again ~5 times.
4. Divide the dough into two portions and shape into loaves.
5. Fill a large pot with about 6 cups of vegetable broth and add your seitan loaves. The seitan will expand roughly twice it’s size and some liquid will evaporate during cooking, so it’s important to have enough cooking liquid. A good rule of thumb is to ensure that the seitan is covered by about 2-3 inches of liquid.
6. Boil for about 50 minutes, turning occasionally. The seitan is done when it has expanded and is firm.
7. After the time has elapsed, remove from the cooking liquid and let cool.
8. While the loaves are cooling, mix the remaining Shawarma seasoning with the juice of half a lemon and oil to create a paste. If omitting the oil, replace with another half lemon.
9. Slice the loaves and red onion into very thin pieces and coat in the Shawarma paste.
10. Transfer onto a baking pan and bake at 450F for 15-20 minutes, or until the onions are cooked and the seitan is crispy.
11. Serve on a pita with hummus, tomato, cucumber, red cabbage and parsley.