Vegan Chicken Iskender
Discover a delightful twist on the traditional Turkish favorite with this Vegan Chicken Iskender recipe—a hearty and flavorful dish designed to please your taste buds while staying plant-based. Made with protein-packed seitan, boldly seasoned with cumin and smoked paprika, this vegan adaptation captures the essence of the original while delivering a health-conscious alternative. The dish features crispy baked pita bread, a rich homemade tomato sauce infused with garlic and fresh cherry tomatoes, and creamy unsweetened coconut or soy yogurt to balance the flavors. Garnished with a hint of red chili flakes and fresh parsley, this vibrant creation brings Middle Eastern-inspired comfort to your table. Ready in under an hour, it's perfect for vegans and food lovers alike searching for a satisfying, protein-rich meal.
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Recipe Information
Ingredients
- 400 g seitan
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 250 g cherry tomatoes
- 2 tbsp tomato paste
- 0.5 cup water
- 2 garlic cloves
- 2 whole wheat pita bread
- 200 g unsweetened coconut or soy yogurt
- 0.5 tsp red chili flakes
- 2 tbsp fresh parsley
Instructions
Slice the seitan into thin strips resembling chicken pieces.
In a bowl, combine the seitan strips with 2 tablespoons of olive oil, ground cumin, smoked paprika, salt, and black pepper. Mix to coat evenly and set aside to marinate while preparing other ingredients.
Chop the cherry tomatoes into halves and mince the garlic cloves.
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the cherry tomatoes and cook until they start to soften, approximately 5 minutes.
Stir in the tomato paste and water, then simmer for another 10 minutes, allowing the sauce to thicken. Adjust salt and pepper to taste, then reduce heat to low to keep warm.
Cut the pita breads into small cubes and bake in a preheated oven at 180°C (350°F) or toast in a pan until crispy, about 5-7 minutes.
In a large pan over medium-high heat, add the marinated seitan strips and cook for 5-7 minutes until golden brown.
To serve, lay a bed of crispy pita cubes on a large serving plate. Top with cooked seitan strips.
Generously drizzle the tomato sauce over the seitan and pita.
Spoon the unsweetened coconut or soy yogurt over the dish.
Garnish with a sprinkle of red chili flakes and chopped fresh parsley.
Serve immediately and enjoy your Vegan Chicken Iskender.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2478 mg | 108% | |
| Total Carbohydrate | 109.6 g | 40% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 15.9 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1720 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
