I wouldn’t suggest attempting to create this Vegan Doner Kebab Meat MASTERPIECE after you’ve had one too many pints and are dying for a kebab. I would, however, suggest eating it at every other available moment.
I’m having an absolute blast pushing myself to create and recreate those meaty treats I miss the most with an authentic vegan alternative, and I’m SUPER proud of this Vegan Doner Kebab Meat situation that I’ve created here. Seitan, as I said over on the Vegan Chorizo recipe, looks really daunting on the face of it, but it’s so not. Seitan itself doesn’t taste of anything – so you’ve got to go for it with the spices, stock and sauces you incorporate into the dough or meat.
What should you serve with Vegan Doner Kebab Meat?
Kebab trimmings are a matter of personal taste, what would drunk you do? My doner of choice (drunk or sober it seems) is chilli sauce, garlic mayo, homemade flatbreads and all the salad, including that GORGEOUS kebab shop red cabbage. How do they do that? WELL, finely slice half a cabbage, toss in one teaspoon of salt and the juice of half a lemon. Allow to the cabbage to sit in the mix for at least 30 minutes, or up to an hour.
Want to make your flatbreads? Head check out the super simple yoghurt flatbread recipe I made to go with Tofu Sharwama, all I did differently here was to add a hand full of finely chopped parsley.
Homemade Kebab Shop Chilli Sauce, you say?
YES, and it’s simple as you like. Just pop half a tin of chopped tomatoes, red chilli (seeds and all), brown sugar, a couple of cloves of garlic and apple cider vinegar into a food processor or mini chopper and whizz them up. No cooking, NADA. Feel free to adjust the spice to your liking; we went scotch bonnet last time. Like a whole one, which was TOO much for this, maybe half a chilli for half a tin of tomatoes next time for me.
How do I cook the vegan doner kebab meat?
There are three stages to cooking the seitan dough. The initial cook – is where you form the dough, combining all the wet ingredients and then gradually adding the vital wheat gluten to make the seitan. Knead the dough for about 5 minutes before forming a log and wrapping tightly in tin foil. Make sure you tightly twist both ends. Pop her on a baking tray and bake for 40 minutes – turning after 20 minutes.
The second stage is the easy one – let the dough cool entirely before unwrapping from foil.
The third is the MOST important because it’s the final stage and you want a nice thin slice of vegan doner meat, that’s crispy yet succulent. It’s also super simple, but still IMPORTANT work! Get frying pan (or griddle pan) real hot, brush the seitan all over with oil and add to the pan. Turn the seitan once each side has changed colour and beginning to crisp, once all the edges are golden, cooked and looking like a gorgeous doner, shave the edges off with a super sharp knife. Then brush the sides of the seitan again and return to the pan and repeat. Keep the cooked seitan warm on a tray in the oven set to a low temperate.
Let’s get cooking!!
Like the look of this recipe? Pin it to your vegan boards for later.
Vegan Doner Kebab
- 1 medium onion
- 3 cloves of cloves
- 3 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp nutritional yeast
- 3 tsp dried thyme
- 2 tbsp tamari soy sauce
- 1 tbsp dried oregano
- 1 tbsp chilli flakes
- 250 ml vegetable stock
- 30 g pea protein
- 180 g vital wheat gluten
- salt + pepper
Kebab Shop Chilli Sauce
- 200 g chopped tomatoes tinned
- 1 red chilli
- 1 tbsp dark brown sugar
- 2 cloves cloves
- 1 tbsp apple cider vinegar
Kebab Shop Cabbage
- red cabbage
- 1 lemon
- 1 tbsp salt
- pitta bread or homemade flatbreads
- garlic mayo
- red onion, cucumber, lettuce & tomatoes Kebab toppings are a DEEPLY personal choice, but this is what I have on mine.
- Pre-heat oven to 200 celcius. Finely chop onion and garlic (or blitz in a food processor). Cook over medium-low heat for 5 minutes until soft and fragrant. Transfer to mixing bowl with all remaining ingredients.
- Gradually add the vital wheat gluten to the mixing bowl, stirring to combine as you go. Once fully combined, dust a bit extra of the vital wheat gluten onto a clean work surface and knead the doughy mixture for 5 – 10 minutes.
- Form the dough into a big sausage/ log shape and wrap tightly in tin foil, twisting both ends of the foil tightly. Bake for 40 minutes, turning halfway.
- Allow the seitan to cool to room temperature before unwrapping from foil.
- Heat griddle a pan over high heat. Brush the seitan log with sunflower oil and place in the hot pan, allow the seitan to crisp on each side, remove from the pan, shave off the cooked bits with a super sharp knife, brush the seitan with more oil and repeat. Continue this process until all the seitan is cooked.
Kebab Shop Chilli Sauce & Cabbage
- For Chilli Sauce – place all ingredients into a blender and blitz to your desire consistency.
- For the cabbage – finely slice the cabbage, place in a bowl and toss with lemon juice and salt. Allow the mixture to sit at room temperature for at least 30 minutes.
- Serve on gorgeous homemade flatbreads, with layers of “meat” sauce and salad.