Middle Eastern Seitan and White Bean 'Gigantes' Skillet with Za'atar and Shallot Gremolata

In a heavy-bottomed skillet, heat a small amount of water or vegetable broth over medium-high heat. Add the seitan, torn into bite-sized strips, and sear until the edges are deeply golden and slightly chewy.

Add the shallots to the pan, sautéing until fragrant and translucent, about 2 minutes. Add the grape tomatoes, allowing them to blister and collapse, releasing their juices to form a light pan sauce.

Fold in the cooked white beans, tossing everything together until heated through. The beans should become creamy and absorb the tomato essence.

Season generously with a tablespoon of za'atar and a pinch of Aleppo pepper for a smoky, herbal kick. Stir to coat thoroughly, ensuring the spices bloom in the heat.

Warm the pita bread in the oven or directly over an open flame until pliable and lightly charred.

Serve the skillet mixture hot, garnished with a handful of fresh watercress for brightness. Use the warm pita to scoop up the beans and seitan.