Just because you’re a vegetarian doesn’t mean you have to give up all the foods you liked before. And lets face it everyone gets a kebab craving every now and then. Would you be terribly disappointed if I told you that this kebab isn’t unhealthy? It’s not swimming in fat, it’s got plenty of vegetables in the form of salad and I used a wholwheat flatbread. I’d even say it’s a pretty complete meal, with carbohydrates (wholewheat flatbread), protein (seitan), and vegetables (salad).
It’s also quick to put together, about 10 minutes if you’ve already got seitan on hand, and good enough to satisfy the worst kebab cravings. The thing is now you don’t have to feel guilty about eating “junk food”. You can even justify it…
A word of warning, don’t overstuff your kebab!!! I did and I could hardly close it and the flatbread began to tear. Better to have two thinner, easier to eat kebabs than one ginormous one! Go on, tuck in!
What’s your favourite junkfood? How do you make it healthier?
Homemade Vegan Kebab
Preparation: 10 minutes Servings: 2 people Cooking Time: 5 minutes Total: 15 minutes
2 wholewheat flatbreads
Handful of mixed salad leaves
1 carrot, peeled and grated
40g red cabbage, finely sliced
1 tomato, sliced
1 ball of seitan – shop-bought or homemade
1 tbsp extra virgin olive oil
1 soy yoghurt (unsweetened)
1 clove garlic, finely diced
1 tsp parsley, finely chopped
1 pinch of salt
First make the yoghurt sauce; put all the ingredients in a small bowl, mix and set aside. Cut your seitan into strips and saute in the oil. While this is happening you need to set up the rest so you can eat it while still hot. Lay out your flatbread. Add your salad ingredients – salad leaves, tomato, red cabbage and carrot. Drizzle with 1/4 of yoghurt sauce. When the seitan in golden on the outside, take off the heat put on top of the salad, drizzle with more yoghurt sauce, roll up quickly and eat before it goes cold! (Hopefully avoiding drizzling youghurt over your t-shirt).