250g seitan (very thinly shaved) Shawarama spice mix Sea salt (to taste) 200g red cabbage (thinly sliced) 100ml red wine vinegar 75g sugar 50ml water 4 khobez bread 4tbsp spoons hummus For the vegan garlic mayo 50ml soya milk 1tbsp spoon gelespresa/xanthan gum A splash of cider vinegar 1tsp Dijon mustard 200ml vegetable oil Garlic (finely chopped, to taste) Chopped chives
For the chilli sauce 50g red chillies 20g garlic 100ml tomato juice 50ml red wine vinegar 25g brown sugar Â¼ bunch fresh parsley Zest of 1 lemon
Bring the red wine vinegar to a boil with the sugar and water. Put this mixture and the red cabbage in a vacuum bag and cover until compressed. In a blender, blitz the soya milk, mustard and gelespressa/xanthan gum together until thickened.â€¨ Slowly add the vegetable oil until thick, adding a little water if mixture is about to separate. Finish with the vinegar, garlic, parsley and season. Remove the seeds from half the chillies. Blitz all the ingredients except the parsley and simmer until slightly thickened, season and adjust as needed. Add the parsley once cooled. Lay out the sliced seitan on a dry tea towel to absorb the moisture, season with shawarama spice mix and sea salt. Flash fry on a medium-high heat until slightly browned, remove and drain. Warm khobez bread and assemble your shawarma with desired amounts of garnish.