For the flatbreads:
200g self raising flour 1 tsp baking powder 200g soy yoghurt Juice half a lemon Pinch salt
For the vegan aioli:
1 bulb roasted garlic 2 tsp white miso paste 200ml soy milk Juice half a lemon 200ml vegetable oil
For the kebabs:
400g vegan kebab 'meat', thinly sliced Vegetable oil Tamari or soy sauce
1 sweet onion, peeled and finely sliced 1 tomato, thinly sliced 1/4 cucumber, thinly sliced 1 cos lettuce, shredded Pickled chillies Shredded red cabbage Hot sauce
For the flatbreads, combine all the ingredients in a large bowl and mix to combine. Turn out onto a clean work surface, knead until smooth then divide into 4. Roll each piece of dough out as thinly as possible into a large round. Cook the flatbreads one at a time in a large dry frying pan or griddle then transfer to a plate and immediately cover with a clean tea towel (this will keep them soft). Set aside.
For the aioli, squeeze the roast garlic flesh into a liquidiser then add the miso paste, soy milk and lemon juice and start the motor running. Gradually add the oil in a slow, steady stream until fully incorporated and the aioli is thick and creamy. Set aside.
Heat a little oil in a large frying pan, add the vegan kebab 'meat' and fry until golden, seasoning with a little tamari as it cooks.
Reheat the flat breads then fill with the kebab 'meat', salad, chillies, and cabbage then serve with the aioli and hot sauce.
- Make flatbreads in real time
- Make aioli (start with garlic already roasted), pour into squeezy bottle
- Prep salad garnishes
- Cook kebab meat (explain what seitan is etc)
- Assemble kebabs