Creating the perfect kebab is an art form, and today we're perfecting the art with the absolutely delicious, totally meat-free, vegan doner kebab! We will serve up this delicious vegan kebab meat with all the trimmings. For me, it's perfect Friday night in front of the telly, with the family, food. I was hoping you could stick around and let me know how it works for you!
Estimated reading time: 6 minutes
Table of contents
Growing up, we used to get a takeaway kebab at least once a month. In early adulthood, the kebab was synonymous with the end of a boozy night out. 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. As I said over on the Vegan Chorizo recipe, Seitan 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.
Seitan is made using Vital Wheat Gluten - which is essentially the pure gluten left behind after flour has had its starch washed away. I avoided making seitan when I worked in a kitchen because my colleague and I always assumed it'd take ages to make, and as a chef, you need to use your time wisely. We were incorrect. Seitan is actually a breeze to make; you just have to be a bit organised.
The best place to get vital wheat gluten from in the UK is Buy Wholefoods Online. They're my source for so many of the good ingredients I use. If you're reading from the US, I hear that Bob's Red Mill is a good starting place for the stuff.
Vital Wheat Gluten is pretty high in protein, but I like to add pea protein powder for an additional boost. You could replace it with another protein powder you have if you like. Alternatively, you might use chickpea flour in its place.
The herbs and spiced required to make this vegan kebab meat should really all be in your spice rack, it looks like A LOT of spices when you're gathering them, but we must pack our vegan doner with flavour because seitan actually tastes of nothing. The spices you'll need are cumin, coriander, onion powder, smoked paprika, dried thyme, dried oregano and chilli flakes.
Top Tips For Making Seitan Kebab Meat
I have several nuggets of information for you here. The first is don't be overwhelmed by the process of making seitan. Make the dough, bake the dough, allow the dough to cool and then griddle or fry the seitan for that perfectly charred texture. Equally, don't be tempted to try and take a shortcut. Trust me; if you skip the middle step, you're gonna be eating be rough a kebab. We've all had one of them, right?!
My second tip is to really give it some when kneading the seitan dough. We need to develop the gluten and make sure we get the perfect texture, so dust that side in vital wheat gluten and knead for 10 minutes. Don't be alarmed if you see some herbs and spices escaping onto the work surface as you kneed. It's all part of the process.
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, we'll get onto that.
Homemade Kebab Shop Chilli Sauce
You actually will not believe how easy this cheats kebab shop chilli sauce is. Just 5 ingredients and even fewer minutes. YES, and it's simple as you like.
Just pop half a tin of chopped tomatoes, somewhere between a quarter and a whole red chilli (seeds and all), some brown sugar, a couple of cloves of garlic and apple cider vinegar into a food processor or mini chopper and whizz them up. That's it - we're ready to serve.
Quick Kebab Shop Red Cabbage
I can't be the only one who asks for extra red cabbage when in the kebab shop, can I? That stuff is *chef's kiss*. Want to make it at home? No problem, it's MAD simple. Simply, finely slice half a cabbage, toss in one teaspoon of salt and the juice of half a lemon. Then, allow the cabbage to sit in the mix for at least 30 minutes, or up to an hour. Now, you're ready to pile it on your plant-based kebab.
Want to make your flatbreads? Head check out this recipe from the Domestic Gothess (iconic name tbh). They're vegan and ready in no time at all.
Other Sauces + Salad
You need garlic mayo on a kebab, in my opinion. Having said that, I am a garlic FIEND. And a bit of a mayo fiend, to be honest. Maybe, I'm just a fiend. I digress. Don't have any garlic mayo in the house? That's fine. Just pimp your regular vegan mayo.
Like I said, up top the salad you pop into your kebab is a personal choice, so take your pick from whatever you like, and don't let anybody tell you otherwise.
More Seitan Recipes
Did You Make This Recipe?
If you’ve made this recipe today then, then I'm proud of you! Go you! But also – please leave a rating and comment below, I love reading them and seeing how you got on! It also helps me see what sort of recipes you would like to see more of here on The Accidental Chef.
Whilst you’re here, you might like to subscribe to my mailing list. You’ll receive one e-mail every Friday, just in time for weekend inspo, and of course, you can unsubscribe at any time, but please stick around for a while.
Vegan Doner Kebab
- 1 medium onion
- 3 cloves of garlic
- 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 of garlic
- 1 tbsp apple cider vinegar
Kebab Shop Cabbage
- ½ a red cabbage
- 1 lemon
- 1 tbsp salt
- 4 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.