Informations supplémentaires
35 min.
|
860 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic and the parsley. Slice the shallot. Cut the pickle and the potatoes into wedges. Cut the seitan in thin slices. Grate the cabbage.
2. Make the potato wedges
Spread the potatoes on a baking sheet covered with baking paper. Add a drizzle of oil and season with salt and pepper. Bake in the oven for 28-32 minutes until colored.
3. Cook the seitan
In a pan over medium-high heat, add a drizzle of oil. Cook the seitan slices 2-3 minutes on each side.
4. Make the sauce and the coleslaw
In a bowl, mix the mayonnaise with the garlic to taste. In another bowl, combine the cabbage with 1 tbsp. of the garlic sauce and 1 tbsp. of cider or wine vinegar. Season with salt and pepper to taste.
5. Make the sumac shallots
In a bowl, combine the shallot, the parsley and the sumac to taste.
6. Plate your dish
Garnish the pitas with the garlic mayonnaise, the seitan, the coleslaw, the sumac shallots and the pickles. Serve with the potato wedges and the rest of the garlic sauce. Bon appétit!
2unitPita(s)
300gSeitan Kebab Shawarma
1unitShallot
500gYellow Potato(es)
80mlMayonnaise
1unitGarlic Clove(s)
1unitFresh Italian Parsley
4gSumac
1unitDill Pickles
100gSliced green cabbage
What you need
Pan, baking sheet, bowls.
860 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
94g
31%
fat
28g
43%
cholesterol
6mg
2%
fiber
10g
40%
protein
60g
saturated
1g
5%
sodium
1937mg
81%
sugar
11g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg