Flatbread with mushrooms and BUMI Pulled Seitan Gyros-Style

Number of servings: 2

Ingredients:

1 small red onion, peeled

100 ml of natural vinegar

100 g shiitake

175 g BUMI Seitan Gyros

1 tsp cumin powder
salt

olive oil for frying

20 g flat leaf parsley 

½ lime

2 naan loaves or homemade flatbread

sriracha to serve (Optional homemade flatbread: 150 g wheat flour, ½ tsp salt, 25 g vegetable butter, 90 ml almond milk knead and leave to rest for 20 minutes, covered. Make 2-3 balls, roll them out and fry them in a hot dry frying pan for a few minutes on each side).

Preparation:

1. Preheat the oven to 200 °C. Cut large shiitake into pieces, leaving small ones whole. Put the shiitake with the BUMI Seitan Gyros, cumin powder and salt in an oven dish and add a few tablespoons of olive oil. Bake for approximately 20 minutes.

2. Cut the onion into wafer-thin rings and put it in a bowl with the natural vinegar. Leave to stand while you prepare the rest of the ingredients, stirring occasionally.

3. Finely chop the parsley (including the stems) and place in a mixing bowl. 

4. Put the naan bread in the oven for the last 10 minutes of the baking time for the shiitake and mushrooms. If you make your own flatbread, you do not need to bake it in the oven.

5. Remove the bread, mushrooms and seitan from the oven. Season the seitan and mushrooms with the rasp and juice of the lime. Spoon the mushroom-seitan mixture into the naan and place the pickled red onion and parsley on top. Serve with sriracha if you like it spicy.