Crispy Seitan Shawarma Wraps with Tahini-Lemon Drizzle & Roasted Cauliflower Bulgur Salad

Ingredients

• 150 g seitan strips, store-bought or homemade
• 3 tbsp olive oil, divided
• 1 tsp ground cumin
• 3/4 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 cloves garlic, minced
• 3 tbsp lemon juice, divided
• 2 tbsp tahini
• 150 g cauliflower florets, chopped into rice-sized pieces
• 1/2 cup bulgur wheat, dry
• 1 cup vegetable broth, warm
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 1 tbsp pomegranate molasses, or extra lemon juice
• 2 pieces vegan flatbread
• 3 tbsp hummus
• 1/2 cup cucumber, diced
• 1 cup fresh arugula
• to taste salt and black pepper

Instructions

1. 1

   Start bulgur first: Pour warm vegetable broth over dry bulgur in a bowl. Cover with a plate and let sit for 15-20 minutes until bulgur fully absorbs the liquid.

2. 2

   Preheat oven to 425°F (220°C). Toss cauliflower florets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-18 minutes until golden and crispy, stirring halfway through.