Make sure to use a pre-seasoned Seitan for all that spicy Shwarma flavor! I used the Gusta Seitan Kebab Shwarma Loaf.
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First, make Evaporated Soy Milk by placing
Soy Milk (4 1/2 cups)
in a saucepan over medium heat and whisking occasionally until thick and reduced to 1 cup total. Skim any film that forms off the top. This can take 30 minutes to an hour.
In a medium-sized bowl, mix together 1 cup of evaporated soy milk,
Granulated Sugar (2/3 cup)
Garlic Powder (1/2 tsp)
Garlic (1 clove)
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