Crispy Seitan Shawarma with Charred Eggplant & Pomegranate Farro

Ingredients

• 150 g seitan strips, store-bought or homemade
• 2 tbsp olive oil, divided for cooking
• 1 tsp cumin, ground
• 3/4 tsp coriander, ground
• 1/2 tsp smoked paprika
• 3 cloves garlic, minced
• 2 tbsp fresh lemon juice, divided
• 3/4 cup farro, uncooked
• 2 1/4 cups vegetable broth
• 200 g eggplant, cut into batons
• 1/4 cup pomegranate seeds, fresh
• 2 tbsp tahini
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F. Toss seitan strips with 1 tbsp olive oil, cumin, coriander, smoked paprika, minced garlic, 1 tbsp lemon juice, 1/4 tsp salt, and pepper. Set aside to marinate.

2. 2

   Bring vegetable broth to boil in a small pot. Add farro, reduce heat, simmer covered for 30-35 minutes until tender and broth is absorbed.