Washed Flour Seitan Chicken Shawarma

How to make high protein vegan shawarma from bread flour!
This seitan recipe has you wash away the starch from a ball of dough, leaving you with pure wheat protein- gluten.
From here you shape the gluten into filets, frying them, then simmering them in a delicious vegetarian chicken flavored broth.
Once the filets are cooked you coat them in a flavorful shawarma spice blend and let them marinate before place them on your shawarma skewer.

This recipe makes a ton! At least 10 hearty servings here, so be prepared for leftovers! If you are sick of gyros, this shawarma is delicious on pizza and is so good in other wraps!

Ingredients:
5lbs wheat flour
7 cups water

Vegetarian chicken bullion
7 cloves Garlic
1 small yellow onion
Oil for frying

Shawarma Spices:
2 tbs tomato paste
2 tbs Tumeric
2 tbs Cumin
2 tbs Smoked Paprika
2 tbs All Spice
2 tbs Coriander
2 tbs Onion Powder
1 tbs Cloves
1 tbs Cardamom
1 tbs Cayenne Pepper
1 tbs MSG
1 tbs Salt
1 tbs Sugar

Method: knead together flour and water into a dough. Stretch and fold the dough roughly every 30 minutes for about 2 to 3 hours. This helps develop your dough so washing out the starch is easier and you will have a higher yield.
Cover the dough in salt water and let rest overnight.
The next day wash out the starch from the dough by kneading it under water. Let the gluten rest and create your broth by sautéing onions and garlic, then adding vegetarian chicken bullion and water to a slow cooker.
Divide out your gluten into 6 to 8 chunks and flavor them with the veg chix bullion. Flatten each piece then fry. Then simmer the fried gluten in your broth for two hours on a low heat. Make your shawarma seasoning, then coat the seitan in it. Let it marinate overnight. Add the marinaded seitan to a shawarma pan and roast in the oven at 350f for 2 hours. Slice and enjoy!