Sweet chilli shawarma-spiced seitan burger recipe

Ingredients

• 1 tbsp tahini
• 1 tsp maple or agave syrup
• 2 tbsp tamari or low-sodium light soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp brown rice vinegar
• 2 carrots, sliced into fine julienne strips
• 100 g red cabbage, sliced into fine julienne strips
• 100 g white cabbage, sliced into fine julienne strips
• 1/2 red onion, sliced into fine julienne strips
• 1 spring onion (scallion), trimmed and finely chopped
• 1/2 lime, juice only
• 1 handful chives, chopped
• 0.2 tsp freshly ground black pepper
• 0.2 tsp ground all spice
• 0.2 tsp garlic or onion powder, or vegetable bouillon powder
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1 pinch ground cardamom
• 2 pinchs dried chilli flakes
• 1 pinch dried oregano
• 1 pinch cracked sea salt
• 330 g seitan pieces, drained and sliced
• 1 tbsp rapeseed oil
• 1 garlic cloves, finely chopped
• 1 x 2.5cm (1in) piece of fresh root ginger, finely grated
• 1 tsp dark soy sauce
• 1 tbsp sweet chilli sauce
• 1 tbsp Shaohsing rice wine or dry sherry
• 2 vegan brioche buns or seeded wholemeal buns
• 2 tbsp hoisin sauce
• 2 tbsp vegan mayonnaise
• 1 tsp sriracha