I’ve really been fancying a kebab type thing recently and the garlickly flavours that come with it so saw it as a great opportunity to try and make some Seitan and Cashew Cream to go with it. The results were delicious and was exactly what I was wanting to taste! It can be enjoyed as a deconstructed kebab or all rolled up together.
For the Garlic Cashew Cream:
- 1 Cup of Cashews
- 1 tsp Flakey Sea Salt
- 2 Cloves of Garlic (or more if you like it really garlicky) minced
- 3/4 cup of Water
- Put the Cashew Nuts in a bowl and cover in water and leave to Soak for 2 hours or more.
- Drain The Cashews then put into a smoothie maker (or food processor) along with minced garlic, salt and water.
- Blend until smooth and do a taste test. Add more salt and Garlic if you feel its needed.
- Put in a sealed container and put into the fridge to cool.
For the Taouk Marinade:
- 2 tsp tablespoon of Red Wine Vinegar
- 1/4 cup of the Garlic Cashew Cream
- 1 tbsp Lemon Juice
- 1 tbsp of olive oil
- 2 tsp of tomato paste
- 1 tsp of ground spice or allspice
- 1 tsp of salt
- 1/2 tsp of black pepper
- Pinch of Oregano
- Put all ingredients into a bowl and whisk together ready to marinade the Seitan.
For the Seitan:
- 1 1/4 Cup of Vital Wheat Gluten
- 4 tbsp of Nutritional yeast
- 1 tsp of Flakey Salt
- 1 tsp of onion powder or granules
- 1 tsp garlic powder
- 1 tsp basil
- 1 tsp oregano
- 1 tsp black pepper
- 1 tbsp of tahini
- 2 tbsp of tomato puree
- 1 tbsp of soy sauce
- 5 drops of Liquid Smoke
- Large Clove of Garlic
- 1 Cup of Vegetable stock (Vegan Bouillon in Hot Water)
- Pre heat the oven to Gas Mark 5
- Add all the dried ingredients into one bowl (Vital Wheat Gluten, Nutritional Yeast, Salt, Onion Powder, Garlic Powder, Basil, Oregano and Pepper) and all the wet ingredients into another (Tahini, Tomato Puree, Soy Sauce, Liquid Smoke, Garlic and Vegetable Stock) and whisk well.
- Then combine the wet ingredients into the dry ingredients until it forms a dough.
- Knead and stretch the dough with your hands whilst still in the bowl to insure the everything has been mixed well and allows the gluten to form.
- Get a piece of tin foil and grease the inside of it with a little oil. Roll the dough into a sort of large cylinder and place in the middle of foil then fold up the edges and roll the dough tightly in the foil and place into a loaf tin.
- Place the loaf tin with your foil wrapped Seitan Dough into the oven for around 25 minutes.
- Remove from the oven and turn it down to Gas Mark 4. Unwrap the seitan once its cooled a little. Then slice into thin strips and place into the bowl containing the marinade and turn until all strips are covered.
- Line a baking tray in tin foil and grease slightly. Place all the strips onto the baking tray and return to the oven for a further 10 minutes.
- Remove from the oven and serve inside or on the side of Slightly toasted Pitta Bread, Cucumber, Tomato, Lettuce, Cabbage, and avocado. Drizzle with the Garlic Cashew Cream and Sriracha if you like a little spice.