Vegan Shawarma

This is from Vegan Comfort Food by Lauren Toyota. Her recipes are da bomb!! I love lamb Shawarma and Philly Cheesesteak – and this faux meat fills those cravings. I froze half my loaf for future meals. It keeps in the fridge for a week, just slice thin and cook in a little oil for the perfect meatless meal. All the herbs are dried in this recipe.

  • 3 c vital wheat gluten
  • 1/4 c nutritional yeast
  • 1 tsp salt
  • 2 tsp onion powder
  • 1 tsp celery salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp ground mustard
  • 1 tsp pepper
  • 2 vegan beef flavored bullion dissolved in 3 c water (cooled) or 3 c veggie stock
  • 1/4 c grape seed oil
  • 2 tbsp soy sauce
  • 1 tbsp tomato paste

Preheat oven to 350.

In your stand mixer combine dry ingredients, add wet and mix for 5 or 6 minutes. Remove from bowl into a large piece of foil, form into a log and seal tightly with the foil. You made need another piece of foil. Place on baking sheet. Bake for 90 minutes.

Cool and store in the fridge overnight. When ready to use, thinly slice and cook in a skillet or griddle until brown.

Makes enough for 8 – 12 meals.

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