Vegan doner with homemade pittas and garlic ‘mayo’
50 MINUTES | SERVES 4 | EASY |
vegetable oil 2 tbsp seitan 400g, sliced into thin strips (see cook’s notes) ground cumin 2 tsp smoked paprika 2 tsp cayenne pepper Ω tsp dried oregano 1 tsp garlic granules 1 tbsp lemon Ω, juiced PITTAS dried active yeast 1 tsp caster sugar 1 tsp almond milk 75ml, warmed olive oil 1 tbsp sea salt flakes ae tsp strong white bread flour 225g, plus extra for dusting GARLIC ‘MAYO’ silken tofu 200g garlic 2 cloves, crushed flat-leaf parsley Ω a small bunch, finely chopped caster sugar 1 tsp TO SERVE white cabbage 100g, thinly sliced red onion Ω, thinly sliced plum tomato 1, sliced cucumber º, sliced pickled chillies pickled red cabbage chilli sauce lemon 1, cut into wedges, to serve
• To make the pittas, whisk the yeast, sugar and 75ml of warm water, then leave to sit for 15 minutes. Add the warm almond milk, olive oil, salt and 1/2 the flour, and mix well until combined. Add the rest of the flour and bring together as a dough, then knead for 10 minutes until smooth and elastic, adding a little more flour if too sticky. Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave for 1-1Ω hours or until doubled in size.
• For the garlic mayo, put all of the ingredients into a blender with some seasoning and whizz until smooth.
• Tip the dough out, knead briefly to knock the air out, then divide into 4. Roll each portion out into a rough round, about 18cm long, on a lightly floured worksurface. Heat a large, heavy non-stick frying pan. Add 1 or 2 pittas and cook until bubbles begin to form on the surface and the bottom is golden brown, then flip and cook the other side. Keep warm under foil while you make the rest.
• Heat the vegetable oil in a frying pan and add the seitan. Fry for 5 minutes until browned, then tip in all of the spices and cook for a further minute, stirring regularly. Squeeze in the lemon juice and season.
• Serve the seitan in a pitta with your choice of fillings, loads of garlic mayo and chilli sauce.
PER SERVING 440 KCALS | FAT 11.8G SATURATES 1.2G | CARBS 51.8G | SUGARS 4.2G FIBRE 3.9G | PROTEIN 29.6G | SALT 2.9G