Vegan Doner Kebab
This Vegan Doner Kebab meat is not one to make after one too many sherberts with friends when you fancy a kebab, so you probably won't wake up to it half-eaten in the morning. It is, however, so absolutely wonderful that you will fancy it even when sober, so how's that?
- 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.
Calories: 495kcalCarbohydrates: 65gProtein: 52gFat: 6gSaturated Fat: 1gSodium: 3318mgPotassium: 855mgFiber: 9gSugar: 10gVitamin A: 1893IUVitamin C: 68mgCalcium: 342mgIron: 16mg