Vegan Chicken Iskender

Indulge in the bold and comforting flavors of Vegan Chicken Iskender, a plant-based twist on the classic Turkish favorite. This vibrant recipe features tender seitan strips marinated with smoky paprika and earthy cumin, served atop a bed of crispy whole wheat pita bread. A luscious garlic-infused tomato sauce and a dollop of creamy coconut or soy yogurt elevate the dish with a perfect balance of tang and richness. Garnished with fresh parsley and a hint of red chili flakes, this satisfying vegan dinner is not only packed with protein but also bursting with Mediterranean-inspired flavors. Ready in under an hour, this wholesome and hearty meal is ideal for impressing guests or spicing up a weeknight dinner.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Slice the seitan into thin strips resembling chicken pieces.

Step 2

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.

Step 3

Chop the cherry tomatoes into halves and mince the garlic cloves.

Step 4

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 5

Add the cherry tomatoes and cook until they start to soften, approximately 5 minutes.

Step 6

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.

Step 7

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.

Step 8

In a large pan over medium-high heat, add the marinated seitan strips and cook for 5-7 minutes until golden brown.

Step 9

To serve, lay a bed of crispy pita cubes on a large serving plate. Top with cooked seitan strips.

Step 10

Generously drizzle the tomato sauce over the seitan and pita.

Step 11

Spoon the unsweetened coconut or soy yogurt over the dish.

Step 12

Garnish with a sprinkle of red chili flakes and chopped fresh parsley.

Step 13

Serve immediately and enjoy your Vegan Chicken Iskender.

Nutrition Facts

Serving size	(1187.0g)

Amount per serving	% Daily Value*
Calories	1433.1

Total Fat 60.2g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 5.2g
Cholesterol 0mg	0%
Sodium 1807.2mg	0%
Total Carbohydrate 112.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 15.9g
Protein 118.9g	0%

Vitamin D 0IU	0%
Calcium 357.5mg	0%
Iron 16.5mg	0%
Potassium 1565.1mg	0%

*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.

Source of Calories

Fat: 37.0%

Protein: 32.4%

Carbs: 30.6%