Vegan Kebab Meat (Doner Style)

The stuff that (vegan) dreams are made of – Vegan Kebab Meat!

This vegan kebab meat recipe is simply perfect for a delicious doner kebab, topped & baked with vegan cheese or simply on its own.

Vegan Kebab Meat Recipe

Vegan Kebab Meat herbs

To create the perfect flavour in this vegan seitan kebab, there are a variety of herbs involved. Same as with non-vegan kebab meat, the flavour is all in the spices!

Herbs & spices I’ve used in this recipe:

  • sea salt
  • black pepper
  • garlic
  • cumin
  • onion
  • chilli
  • oregano
  • thyme
  • parsley
  • nutritional yeast (I’d count this into seasonings)


When it comes to the method of making this vegan kebab,  there are a few important things to note.

Firstly in creating the seitan dough, you will need to combine all the dry ingredients and all the wet ingredients separately, then slowly mix them together afterwards. By doing it this way you will ensure even distribution of all ingredients and avoid any lumps in the kebab meat later.

Once the seitan dough is combined, it’s important to gently knead it with your hands for about 5 minutes until combined and the gluten is spongy. Do not overmix as it will change the texture of the seitan. Five minutes is more than enough – I like to do this on my kitchen counter with a little vital wheat gluten sprinkled over the top to avoid it sticking to the counter.

After kneading, you need to gently form a log shape and wrap the seitan dough in multiple layers of extra strong kitchen foil. Wrap it tightly – this is very important as the seitan will otherwise rip the foil and explode in your oven, which not only ruins the seitan texture but also creates a mess. I usually wrap it tightly in about 5 layers of foil.

Transfer the seitan to your oven and bake at 200C for 30 minutes. Add an ovenproof dish filled with water to your oven at the same time – this will create the right moisture in the oven and make the perfect environment for your seitan dough.

Once the baking process ends, let the seitan cool down entirely in the foil. During this time the texture for the kebab meat will settle.


Pan-frying the kebab meat

The pan-fry and shaving that follows creates the typical doner kebab chunks that you all know. I like using a cast iron pan for this process as it created the perfect smoky & crispy layer on your vegan kebab meat.

The secret is to consistently pour a little oil over the kebab log. as well as tamari soy sauce, which will create the salty, crunchy layer for the kebab meat. Carefully turn the log regularly until all sides are gently crispy fried.

Remove the log from the pan and carefully ‘shave’ off the outer later into thin strips with a sharp knife. Return the log to the pan afterwards and repeat the pan-frying process until the entire log is shaved into kebab chunks.


Vegan Kebab Meat Recipe

Vegan Kebab Meat Recipe

Equipment you will need

  • Cast-Iron Pan: I prefer using a cast-iron pan to pan-fry the vegan kebab meat. It simply gives the perfect crispy fry – of course you can use a different type of pan, if you don’t have a cast-iron pan to hand. Ideally pick a non-stick option!
  • Spatula: for combining the seitan dough, you will need either a spatula or alternatively a wooden spoon. Everything else would cut through the spongy seitan dough and ruin its firm texture, so stick to either of these two.
  • 2 bowls: It’s important to use 2 bowls to combine wet and dry ingredients separately first before blending them together. This ensures for even distribution of all ingredients.

This recipe is:

  • 100% vegan
  • delicious
  • perfect for a vegan doner kebab
  • easy to make
  • perfect for batch cooking
  • packed with lots of herbs and spices
  • flavourful

Vegan Kebab Meat Recipe

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Vegan Kebab Meat Recipe

Vegan Kebab Meat (Doner Style)

  • Author: romylondonuk
  • Prep Time: 60
  • Cook Time: 60
  • Total Time: 2 hours
  • Yield: 6 1x
  • Category: Fast Food
  • Method: Fried
  • Cuisine: Vegan


The stuff that (vegan) dreams are made of – Vegan Kebab Meat! Perfect for a delicious doner kebab, baked with vegan cheese or simply on its own.



For the pan-fry:

  • extra virgin olive oil
  • tamari soy sauce


  1. Start by combining the dry ingredients in a large bowl. In a separate bowl combine all the wet ingredients. Slowly add the wet ingredients into the dry and mix using a spatula. Knead on the countertop using your hands – sprinkle a little vital wheat gluten on the countertop to avoid it sticking. Alternatively, you can combine the dry and wet ingredients in a Magimix with a dough hook.
  2. Knead for about 5 minutes or until combined and the dough is feeling stretchy and even. Gently form a log shape.
  3. Tightly wrap the Seitan log in multiple layers of Extra Strong Kitchen Foil. Place it in the oven with a tray of water underneath. Cook for 30 minutes at 200C.
  4. Let the log cool down entirely without removing it from the foil. Once entirely cooled down, you can remove it from the oil.
  5. Place the Seitan in a cast iron pan, continue brushing the log with oil and pour over small amounts of tamari soy sauce. Turn the log into the pan until the outside is crispy all around. Remove from the pan, shave off outer layer with a sharp knife, then set back into pan and repeat until the entire log is shaved off.
  6. Serve as a doner kebab or on its own. Enjoy!


The kebab can also be frozen – either after the baking process for later frying OR after the pan-fry. Ideally freeze in portion sizes for easier handling!

I love to serve this Kebab meat in a homemade flatbread, with lettuce, tomato and vegan tzatziki sauce or yogurt.

Keywords: vegan kebab, vegan kebab meat, vegan doner kebab, seitan kebab

Looking for more vegan dinner inspiration? Check out these delicious vegan mains!



  1. Steve
    November 18, 2020 / 9:56 am

    I’m hoping to make this recipe but am unclear about “Place it in oven with a tray of water underneath.” Do you mean place it in a tray of water to boil it or place on a shelf above the water tray to steam it?


    • romylondonuk
      November 19, 2020 / 9:26 am

      Hi Steve! It’s a water tray underneath – it’s just there to create the right amount of moisture inside the oven, so that your Seitan doesn’t become too dry in the process. Hope this helps – let me know if you have any questions 🙂

  2. scott southam
    January 27, 2021 / 1:38 am

    “Add the wet ingredients into the wet” sorry which way is best? Wet into dry or
    Visa versa?

    • romylondonuk
      January 27, 2021 / 9:54 am

      Thanks so much for flagging it, Scott! That’s a typo, it’s meant to read ‘add the wet ingredients into the dry’ – just fixed it in the text 🙂

  3. Thomas Hayes
    February 22, 2021 / 2:12 pm

    This was my first attemp at seitan and was expecting to massively fail as I’m a shit cook. Followed the recipe to the letter and I totally nailed it 😁. Over the moon with the results, actually first time in three years I feel satisfied. Its the meatiest thing I’ve ever eaten, wow thank you Romy x

    • romylondonuk
      February 23, 2021 / 9:59 am

      Thank you so much for your lovely comment, Thomas – It makes me so happy to hear that you enjoyed this recipe! Here’s to many more Seitan successes! 🙂

  4. Laker
    February 24, 2021 / 7:26 pm

    This is amazing! One question what’s the best way to reheat this?

    • romylondonuk
      February 25, 2021 / 2:15 pm

      So glad you like it! I usually reheat mine in a pan or the oven – but only for a few minutes, so it doesn’t become to dry or tough. I’m certain you could also use a microwave, though I haven’t tried that myself (I actually don’t own one 😅). Let me know how you get on – it’s also delicious cold 🙂

      • Tim
        May 16, 2021 / 11:45 am

        It reheats really nicely in the microwave, keeps it nice and moist. Awesome recipe, thanks for sharing. I’ve been trying to make authentic doner meat since I turned veggie three years ago – this is it!!

        • romylondonuk
          May 16, 2021 / 7:37 pm

          Great to hear it’s working so well in the microwave too! And thank you so much for your lovely comment – it makes me so happy to hear when people enjoy this recipe just as much 🙂

          • Tim
            July 11, 2021 / 12:07 pm

            I batch made some more and froze it. I’ve been reheating it in the steamer and it’s even better!! I could eat this every day..!! Thanks again!

          • romylondonuk
            July 12, 2021 / 10:09 am

            Thank you so much for the lovely review, Tim! So happy to hear you’re enjoying this one so much 🙂

  5. Julie Bonney-Thorpe
    May 8, 2021 / 10:47 pm

    I can’t believe this recipe hasn’t gone viral!! It’s bloody brilliant!!! Can’t get enough of it!! 🔥

    • romylondonuk
      May 10, 2021 / 11:17 am

      AW thanks so much for your lovely comment, Julie! So glad to hear you’re enjoying this one so much ❤️

  6. Peter
    May 28, 2021 / 10:06 am

    Hello! I’m making this tonight, I’m just wondered if it’s ok to make the dough mixture early then steam/cook later in the evening? If so should I put it in the fridge or leave it out? I’ve got a few other things on the go so would save time, but don’t want to spoil the Saitan! Thanks

    • romylondonuk
      May 28, 2021 / 4:16 pm

      Hi Peter! Yes, you can totally rest the Seitan dough! Make sure to place it in a lightly oiled bowl and covered it, then place it in the fridge – that’s best for a few hours 🙂 Hope you enjoy the recipe!

  7. Rob Spears
    September 23, 2021 / 8:37 pm

    This recipe is amazing!!
    It’s simple and the doner ‘meat’ is gorgeous!

    • romylondonuk
      September 27, 2021 / 8:43 am

      Thanks for the kind words, Rob! So glad to hear you’re enjoying this one 🙂

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