This homemade vegan doner kebab is made with boldly seasoned seitan that is cooked as a log, cooled, thinly shaved, and pan-fried until browned around the edges.
It has a firm, tender texture and plenty of savory doner-style flavor from cumin, garlic, oregano, thyme, and smoked paprika.
Serve the seitan kebab meat inside warm flatbreads with crisp salad, red onion, and vegan tzatziki, or use it for loaded fries, rice bowls, and meal-prep lunches.
The recipe takes approximately two hours and freezes brilliantly, so it is worth making a full batch.
❤️ Why You’ll Love This Vegan Doner Kebab
- It's packed with doner flavor
- Thinly shaved pieces with wonderfully crisp, slightly charred edges you want from kebab meat
- Firm, tender texture and pleasantly meaty and chewy on the inside
- Great for preparing ahead
- Freezer-friendly
- Made from pantry ingredients such as vital wheat gluten, herbs, spices, and a few simple flavorings
Jump to:
- 🌾 What Is Vegan Kebab Meat Made From?
- 🥣 Ingredients and Notes
- 👩🍳 How to Make Seitan Kebab
- 🔪 How to Create Thin Doner-Style Seitan Pieces
- 💡 Tips for the Best Seitan Doner Texture
- 💡 Seitan Kebab Troubleshooting and Expert Tips
- 🥙 How to Assemble a Vegan Doner Kebab
- 🔄 Seasoning and Serving Variations
- 📦 Make Ahead, Storage, Freezing, and Reheating
- ❓ Frequently Asked Questions
- 📖 Recipe Card
- 🔗 More Seitan Recipes
🌾 What Is Vegan Kebab Meat Made From?
This homemade vegan kebab meat is made from vital wheat gluten, the concentrated protein found in wheat and the main ingredient used to make seitan.
The vital wheat gluten is combined with liquid, soy sauce, nutritional yeast, herbs, spices, and smoky seasonings to form a firm, elastic dough. The dough is then shaped into a log and cooked until it holds together securely.
Once cooled, the seitan is shaved into thin pieces and pan-fried. This second cooking stage gives the kebab meat its deeply browned edges and prevents it from tasting like a plain steamed seitan loaf.
Seitan is naturally high in plant-based protein, but because it is made from wheat gluten, it is not suitable for anyone with celiac disease, a wheat allergy, or a gluten intolerance.
Hi, I'm Romy 👋
I'm a vegan recipe developer & food photographer. I test recipes weekly and share what actually works (and what doesn't).
🥣 Ingredients and Notes
For the full measurements, head to the recipe card below.
Vital wheat gluten
Vital wheat gluten forms the structure of the kebab meat. It is concentrated wheat protein and is usually sold in the baking aisle or online.
It cannot be replaced directly with regular flour. Making seitan from ordinary flour requires a completely different washed-flour method.
Water
Add the water gradually rather than pouring it all in immediately. Different brands of vital wheat gluten can absorb slightly different amounts.
The finished dough should feel firm, springy, and easy to shape. It should not be wet enough to pour or so sticky that it cannot hold its form.
Soy sauce or tamari
Soy sauce adds salt, color, and savory depth. Tamari can be used in the same way.
When using a particularly salty soy sauce or a strongly seasoned vegetable broth, reduce the quantity slightly and adjust the seasoning later.
Nutritional yeast
Nutritional yeast adds an extra savory note and helps round out the spice blend. It does not make the kebab meat taste strongly cheesy.
Liquid smoke
Liquid smoke gives the seitan a subtle grilled flavor. It is powerful, so a bottle of liquid smoke goes a long way.
You can leave it out or add a little more smoked paprika instead.
Doner seasoning
The seasoning blend gives the seitan its warm, savory doner-style flavor. It combines smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, dried thyme, dried parsley, chili powder, salt, and black pepper.
Smoked paprika adds color and a subtle smoky note, while cumin provides the earthy flavor commonly associated with kebab seasoning. Garlic and onion powder add depth without introducing extra moisture, and the dried herbs round everything out.
The seasoning should taste fairly bold before cooking, as the plain seitan dough will soften the intensity of the spices. Adjust the chili powder depending on how spicy you want the finished kebab meat to be.
Liquid ingredients
The wet mixture is made with water, tamari, oil, and liquid smoke.
Add the water gradually, as different brands of vital wheat gluten absorb slightly different amounts. The finished dough should feel firm, springy, and slightly moist, but it should not be sticky or have dry flour remaining.
Tamari adds saltiness and savory depth. Regular soy sauce can be used instead, although you may need to adjust the added salt depending on the brand.
A little oil helps keep the seitan from becoming overly dry and is also used when browning the cooked log and crisping the shaved pieces.
Liquid smoke gives the kebab meat a lightly charred flavor without needing a barbecue. It can vary considerably in strength, so use the tested amount listed in the recipe card and avoid adding more until you have tasted the cooked seitan. For a liquid-smoke-free version, leave it out and add a little extra smoked paprika instead.
For pan-frying
A little extra oil and tamari are used when browning and shaving the cooked seitan log. The oil helps prevent sticking and encourages the outside to develop crisp, caramelized edges, while the tamari adds another layer of savory flavor and deepens the color.
Add both gradually rather than pouring them into the pan all at once. Lightly brush or drizzle the seitan with oil and tamari as you brown each newly exposed surface, then use a small amount more when frying the shaved pieces.
Too much liquid can cause the seitan to steam instead of crisp, so only add what is needed to lightly coat the surface.
👩🍳 How to Make Seitan Kebab
Step 1: Combine the dry ingredients
Add the vital wheat gluten, nutritional yeast, herbs, spices, garlic powder, onion powder, and any other dry seasonings to a large mixing bowl.
Whisk thoroughly so the spices are evenly distributed before the liquid is added.
Step 2: Mix the wet ingredients
In a separate bowl or jug, combine the water, soy sauce or tamari, oil, liquid smoke, and any remaining liquid seasonings.
Starting with slightly less water makes it easier to control the texture of the dough.
Step 3: Form the seitan dough
Pour the wet mixture into the dry ingredients and stir until a rough dough forms.
Use your hands to bring everything together, adding the remaining water a little at a time when needed.
The dough should feel firm and elastic without being dry or crumbly.
Step 4: Knead briefly
Knead the seitan for a few minutes until the dough becomes smoother and more elastic.
Avoid kneading it for much longer than necessary. Excessive kneading can make the finished kebab meat particularly dense or rubbery.
Step 5: Shape and wrap the seitan
Form the dough into a compact log, pressing out any large gaps or air pockets.
Wrap it tightly in a clean muslin cloth, if using, followed by a secure layer of extra-strong aluminum foil. Twist or fold the ends so the log holds its shape as it cooks.
Do not wrap it so tightly that there is no room at all for slight expansion.
Step 6: Cook over a tray of water
Place a deep roasting pan on the lower oven rack and carefully fill it with hot water. Position the wrapped seitan log directly on the rack above it - the seitan should not sit in the water.
Bake at 200°C/400°F for 30 minutes. Remove it from the oven and leave it wrapped until completely cool. Cooling allows the seitan to firm up and makes it much easier to shave into thin pieces.
Step 7: Cool completely
Remove the cooked seitan from the oven and carefully unwrap it once it is safe to handle.
Allow it to cool completely before slicing. For the firmest texture and easiest shaving, refrigerate it for several hours or overnight.
🔪 How to Create Thin Doner-Style Seitan Pieces
Heat a thin layer of oil in a large skillet over medium-high heat. Add the cooled seitan log and brown it on every side, brushing it with a little oil and tamari as it cooks.
Transfer the log to a chopping board. Hold it securely with tongs and use a very sharp knife to shave away the thin, browned outer layer.
Return the remaining log to the skillet and brown the newly exposed surface. Continue alternating between browning and shaving until the full log has been cut into thin, irregular pieces.
Finally, return the shaved pieces to the skillet in batches. Fry until hot with crisp, caramelised edges, adding a small amount of oil or tamari only where needed.
Assemble and serve
Fill warm flatbreads with the hot seitan kebab meat, shredded lettuce, tomatoes, cucumber, red onion, and your favorite sauce.
Serve immediately while the edges of the seitan are still crisp.
💡 Tips for the Best Seitan Doner Texture
Add the water gradually
Different brands of vital wheat gluten absorb liquid differently. Stop when the dough is firm, smooth and springy.
Don’t over-knead
Knead only until the dough becomes cohesive and elastic. Excessive kneading can produce a particularly dense or rubbery result.
Cool it completely
Warm seitan is softer and difficult to shave. For the neatest slices, refrigerate the cooled log before cutting.
Shave, don’t slice
Rotate the log and remove thin, irregular pieces from the outside rather than cutting it into thick rounds.
Fry in batches
Overcrowding traps steam. Give the pieces direct contact with the hot skillet so their edges can brown properly.
💡 Seitan Kebab Troubleshooting and Expert Tips
Why is my seitan dough too wet?
Different brands of vital wheat gluten absorb different amounts of water.
Add the liquid gradually and stop once you have a firm, elastic dough. When it is already too wet, work in a little additional vital wheat gluten, one tablespoon at a time.
Why is my seitan rubbery?
It may have been kneaded too aggressively, sliced too thickly, or pan-fried for too long. Knead only until elastic and slice the cooked log as thinly as possible.
Why is my dough dry and crumbly?
The dough may need a little more liquid.
Add water one tablespoon at a time, kneading briefly after each addition. Avoid pouring in a large amount all at once.
Why is my seitan spongy?
A spongy texture can develop when the dough contains too much liquid, expands too quickly during cooking, or is insufficiently compressed when shaped.
Make sure the dough is firm, form it into a compact log, and wrap it securely before cooking.
Why isn’t my kebab meat crispy?
The skillet may not have been hot enough, or too many pieces may have been added at once.
Heat the oil properly and fry the slices in batches. Leave them undisturbed for a short time so the first side can brown before turning.
Do not slice the log too early
The cooked seitan continues to firm as it cools. Preparing the log ahead of time often produces a better texture than rushing straight into slicing.
Taste after pan-frying
The flavor becomes more concentrated once the thin pieces have browned. Taste a cooked piece before adding extra salt or soy sauce.
🥙 How to Assemble a Vegan Doner Kebab
Warm the flatbreads, then fill them with hot seitan kebab meat, shredded lettuce or cabbage, tomato, cucumber and thinly sliced red onion.
Add vegan tzatziki or garlic sauce, followed by chilli sauce and a squeeze of lemon. Pickled red cabbage and fresh parsley also work brilliantly here.
You can also use the kebab meat for loaded fries, rice bowls, wraps, salads or kebab-style pizza.
🔄 Seasoning and Serving Variations
Make it spicier
Add extra chili powder, cayenne pepper, Aleppo pepper, or red pepper flakes to the dough. Serve with a spicy red chili sauce or sliced jalapeños.
Make it extra smoky
Increase the smoked paprika slightly or add another small drop of liquid smoke. Avoid adding too much liquid smoke, as it can quickly overpower the other flavors.
Shawarma-inspired seasoning
Add ground coriander, cinnamon, allspice, and cardamom alongside the cumin and paprika.
This creates a different flavor profile, so I would describe it as shawarma-inspired rather than doner kebab.
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📦 Make Ahead, Storage, Freezing, and Reheating
Make ahead
The cooked seitan log can be prepared one or two days before serving.
Allow it to cool completely, wrap or cover it securely, and store it in the refrigerator. Slice and pan-fry the pieces shortly before serving for the best texture.
You can also shave the seitan in advance and keep the pieces refrigerated, although freshly sliced edges tend to brown slightly better.
Storage
Transfer cooled seitan kebab meat to an airtight container and refrigerate it for up to 4 days.
When possible, store the unsliced log separately and pan-fry individual portions as needed. This prevents the entire batch from drying out through repeated reheating.
Keep sauces, salad, and flatbreads in separate containers.
Freezing
The cooked seitan freezes well for up to 3 months.
You can freeze it either:
- As a complete cooked log
- In large chunks
- Already shaved into individual portions
Allow it to cool completely before freezing. Wrap it securely or transfer it to a freezer-safe container, removing as much air as possible.
Separate shaved portions with parchment paper when needed.
Defrost overnight in the refrigerator before reheating.
Reheating in a skillet
Heat a little oil in a skillet over medium-high heat.
Add the seitan pieces and cook for several minutes, turning occasionally, until hot and crisp around the edges. This gives the best texture.
Reheating in the air fryer
Spread the pieces in a single layer and heat at approximately 350°F for a few minutes, shaking the basket halfway through. Keep a close eye on thin pieces because they can dry out quickly.
Reheating in the microwave
Place the seitan in a microwave-safe container and add a small splash of water or broth.
Cover loosely and heat in short intervals until hot. The microwave keeps the meat relatively moist, but it will not restore the crisp edges.
❓ Frequently Asked Questions
Not as a direct replacement. Regular flour contains both starch and gluten and requires a separate washed-flour process. Use vital wheat gluten for the method in this recipe.
Cooling allows the gluten structure to firm up. Warm seitan is softer and more likely to tear, while chilled seitan can be shaved into much thinner pieces.
Follow the tested oven temperature and cooking time in the recipe. The cooked log should feel firm and hold its shape, although it will continue to become firmer as it cools.
Yes. Cut the cooked, cooled seitan into thin pieces, lightly coat them with oil and grill them in a suitable grill basket or on a griddle plate until browned around the edges. Thin pieces may fall through a standard barbecue grate.
Yes. Prepare, shape and wrap it a few hours before cooking, then keep it refrigerated. For longer make-ahead preparation, cook and cool the log first.
Yes. Freeze the cooled log whole or divide the shaved seitan into individual portions. Defrost it overnight in the refrigerator, then pan-fry it until hot and crisp.
No. Seitan is made from wheat gluten and is unsuitable for anyone who needs to avoid wheat or gluten.
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
📖 Recipe Card
Vegan Doner Kebab with Seitan Kebab Meat
Equipment
- 2 large mixing bowl(s)
- measuring jug
- 1 large baking dish or deep roasting pan for the hot water
- heavy-duty aluminum foil
- clean muslin cloth optional
- large skillet e.g. cast iron skillet
- pastry brush
- sharp knife
- Tongs or spatula
Ingredients
For the seitan dough:
- 2 ⅓ cups vital wheat gluten about 280g
- 4 tablespoons nutritional yeast
- 4 teaspoons ground cumin
- 4 teaspoons dried thyme
- 4 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons sea salt
- 1 teaspoon chili powder or to taste
- 1 teaspoon ground black pepper
- 1½-1⅔ cups water about 350-400 ml, added gradually
- 2 tablespoons tamari or soy sauce
- 2 tablespoons extra virgin olive oil
- 2 tablespoons liquid smoke or to taste
For pan frying:
- extra virgin olive oil as needed
- tamari soy sauce as needed
For serving, optional:
- 6 whole warm flatbreads or pita
- 3 handfuls shredded lettuce or cabbage
- 2-3 whole salad tomatoes chopped
- ½ whole fresh cucumber sliced
- 1 whole red onion thinly sliced
- 6 tablespoons vegan tzatziki or garlic sauce
- 6 tablespoons chili sauce
- 1 handful fresh parsley
- 1 lemon cut into 6 wedges
Instructions
Make the seitan dough
- Preheat the oven to 400°F (200°C). Place a deep baking dish or roasting pan on the lower rack, ready to be filled with hot water.
- Add the vital wheat gluten, nutritional yeast, cumin, thyme, parsley, garlic powder, onion powder, oregano, salt, chili powder, and black pepper to a large mixing bowl. Whisk until evenly combined.
- In a separate jug or bowl, combine 350 ml water, tamari, olive oil, and liquid smoke.
- Pour the wet mixture into the dry ingredients and stir with a spatula until a rough dough forms. Add more of the remaining water gradually, only as needed.
- Transfer the dough to a clean work surface and knead for approximately 5 minutes, until firm, elastic, and evenly combined. The dough should hold its shape and feel slightly springy rather than wet or sticky.
Shape and cook
- Press the dough into a compact, evenly shaped log. Take a moment to squeeze out any large air pockets.
- Wrap the log in a clean muslin cloth, if using, followed by two layers of heavy-duty aluminum foil. Fold or twist the ends to hold the shape securely, leaving a small amount of room for expansion.
- Carefully pour hot water into the baking dish on the lower oven rack.
- Place the wrapped seitan on the rack above the water and cook for 30 minutes.
- Remove the seitan from the oven and leave it wrapped until completely cool. This should take at least 30 minutes. Cooling firms the gluten structure and makes the log much easier to shave into thin pieces.
Shave and pan-fry
- Once completely cool, carefully remove the foil and muslin.
- Heat a thin layer of olive oil in a large skillet over medium-high heat. Add the seitan log, brush it with a little more oil, and drizzle over a small amount of tamari. Turn until browned on all sides.
- Transfer the log to a cutting board and use a sharp knife to shave off the thin, browned outer layer.
- Return the remaining log to the skillet and brown the newly exposed surface. Continue shaving and browning until the entire log has been cut into thin doner-style pieces.
- Return the shaved pieces to the skillet in batches. Add a little oil and tamari as needed, then pan-fry until hot and crisp around the edges.
- Fill warm flatbreads with the seitan kebab meat, salad, red onion, and your chosen sauces. Serve immediately.
Notes
- Add the water gradually: Start with 350 ml and only add the remaining water when needed. Different brands of vital wheat gluten absorb different amounts.
- Check the dough texture: The finished dough should be firm, smooth, and elastic. If it feels wet and sticky, work in additional vital wheat gluten one tablespoon at a time.
- Liquid smoke: Brands vary considerably in strength. Use less when yours has a particularly intense flavor, or replace it with additional smoked paprika.
- Do not over-knead: Kneading develops a firm texture, but excessive kneading can make the finished seitan unusually dense or rubbery.
- Cooling is essential: Do not try to shave the seitan while hot. It becomes noticeably firmer and easier to slice as it cools.
- Slice it thinly: Thin, slightly irregular pieces develop the best crisp edges and create a more convincing doner-style texture.
- Cook in batches: Overcrowding the skillet traps steam and prevents the pieces from browning.
- Make ahead: Cook and cool the seitan log up to two days before serving. Refrigerate it whole, then shave and pan-fry it when needed.
- Storage: Keep cooked kebab meat in an airtight container in the refrigerator for up to four days.
- Freezing: Freeze the cooled log or portioned shaved seitan for up to three months. Defrost overnight in the refrigerator.
- Reheating: Reheat the pieces in a lightly oiled skillet for the crispiest result. You can also use an air fryer at 350°F for a few minutes.
🔗 More Seitan Recipes
If you love cooking and experimenting with Seitan, you will surely also enjoy my Vegan Steak Recipe, Vegan Chicken, Vegan Gyro Meat, Seitan Kabobs or my BBQ Grilled Seitan!
For a festive special featuring Seitan, definitely try my Seitan Wellington and this amazing Whole Vegan Turkey Roast!
Looking for more vegan dinner inspiration? Check out these delicious vegan mains!
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Steve says
Hi,
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?
Thanks,
Steve
romylondonuk says
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 🙂
Ruszt says
Love this and make it regularly for my vegetarian kids and I. My only substitution is I add smoked paprika instead of liquid smoke as most of this stuff is carcenogenic. Also, I have started making the day before as it matures nicely in the fridge overnight.
scott southam says
“Add the wet ingredients into the wet” sorry which way is best? Wet into dry or
Visa versa?
romylondonuk says
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 🙂
Thomas Hayes says
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 says
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! 🙂
Laker says
This is amazing! One question what's the best way to reheat this?
romylondonuk says
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 says
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 says
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 says
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 says
Thank you so much for the lovely review, Tim! So happy to hear you're enjoying this one so much 🙂
Julie Bonney-Thorpe says
I can’t believe this recipe hasn’t gone viral!! It’s bloody brilliant!!! Can’t get enough of it!! 🔥
romylondonuk says
AW thanks so much for your lovely comment, Julie! So glad to hear you're enjoying this one so much ❤️
Peter says
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 says
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!
Rob Spears says
This recipe is amazing!!
It's simple and the doner 'meat' is gorgeous!
romylondonuk says
Thanks for the kind words, Rob! So glad to hear you're enjoying this one 🙂
Ha says
Worst recipe! 400ml of water to 280g flour does not work! Mixture was like liquid
Aislinn says
Planning to make this for a mezze feast with friends this weekend, looks delicious! Just one question: I've always used vegetable stock rather than water for other seitan recipes, do you think that would work for this one or is it better to stick with unadulterated water?
romylondonuk says
Hi Aislinn! I hope you'll enjoy this one for your mezze 🙂 I have not made this recipe with stock before, so I can't really say how that would turn out exactly, but my thought behind using water was that the kebab is fried in tamari at the end to give it that salty, crispy, caramelized finish - and I felt that using stock would make it too salty overall, so I would stick to this method. But of course feel free to experiment if you're up for that 🙂 Either way, hope it turns out great!
Sibel Kamer says
Would you have the nutritional info available?
Thanks
romylondonuk says
Hi Sibel! Sure, I've added it to the bottom of the recipe card 🙂 Hope you find it useful! Please bear in mind it's only for reference and might differ if you're using different products than I did - but it gives a good idea of the overall recipe 🙂 If you leave out the pan fry at the end (which is amazing for flavour & texture though!) the sodium and fat are considerably lower btw.
Holly Spence says
Absolutely love this recipe, I make it weekly for our Friday night kebabs. I was just wondering how long you would recommend it could be kept in the fridge for if it was wrapped in foil? X
romylondonuk says
Hi Holly, so glad you enjoy this recipe! For food safety I would recommend to not keep it any longer than seven days in the fridge, though I admit I have kept it longer myself - better to be safe though! You could also store the kebab in the freezer for up to 3 months. For best results I freeze the shreds right after cutting them off the log and then briefly pen fry them in a little oil and tamari before serving to get those crisp and caramelised edges 🙂
SarahJG says
This recipe looks amazing, I can't wait to make it! I follow a low carb lifestyle and the carb count for 1/6th of the recipe looks astonishingly high for a recipe without added sugar! Can you tell me which recipe calculator you used for this please? I'm reluctant to make this until I've checked the carbohydrate content is accurate. Thank you so much!
romylondonuk says
Hi Sarah! I use Nutrifox for calculating all my nutritional information. It's for reference only, if you require accurate nutrition information I recommend you use a calculator to match the exact brands/products that you are using 🙂
Leesia says
Made this three times now can't get enough of it! Absolutely gorgeous vegan kebab! Thankyou a billion times! My favorite meal!🤤😁😁
romylondonuk says
Hey Leesia, so happy to hear that! Glad you're enjoying the recipe so much 🙂
Emoven says
Thank you so much for this recipe it really is a God send, doner was my favourite before becoming vegan and this vegan version is much better than the real thing. Absolutely amazing thank you.
romylondonuk says
Thank you so much for your kind review! ❤️
Jen says
Wow, this recipe is amazing! I've missed kebab meat and chips and this was perfect.
Mike says
Out of curiosity, have you tried braising this rather than roasting it with the water in a pan in the oven? Just curious if you found this better compared with a braise. Thanks!
romylondonuk says
Hey Mike! Thanks for the comment - I haven't actually tried braising it, but I find that when braising Seitan, it soaks up a lot more of the liquid, making it softer - and in this case, too soft for the pan-fry & shaving. Feel free to test it out though! Braising is definitely great for other seitan recipes that require a softer and juicier texture 🙂
Sara says
This was my first attempt at seitan and it was a massive success. My husband is Turkish and was amazed how much this tasted like the real thing. He even made me take pictures and send it to his brothers in Istanbul. I was hoping for leftovers but my husband has already claimed what’s left as his and my 7 year old kept coming back for more. So good!!!! Thank you for creating a recipe that allowed us to preserve our food culture while remaining cruelty free!
romylondonuk says
Thank you so much for this lovely review, Sara! It has honestly made my day and it makes me so happy to hear people enjoy the recipe ❤️ Here's to many more meatfree kebab dinners! 🙂
Jake says
My partner's favorite vegan meat ever!! My partner never enjoyed vegan meats, but this blew them away. Thank you for all the joy and flavor this brings 🙂
romylondonuk says
Thanks so much for the lovely review, Jake! So glad to hear you're enjoying the recipe! If you love experimenting with Seitan, I've got a Gyro recipe on the blog too - it's a similar technique but uses different seasonings 🙂
Jake says
We love experimenting with seitan so much! We'll definitely try it out, thank you. We'll have a bigger kitchen sink soon so we can wash flour to our hearts' content, too! The gyros look so good.
romylondonuk says
That's awesome! Hope there's many happy Seitan adventures ahead of you 😊
Lesley Dowden says
Just made it. Fab. Great texture, great flavour. Will also make awesome sandwiches or roast "beef" for Sunday lunch
romylondonuk says
Thanks so much for the lovely review, Lesley! So glad to hear you enjoyed it - hope the sandwiches were a hit! 🙂
Abigail Coules says
Wow this recipe is incredible! And actually very easy to make. Because I’m kind of lazy I sliced the whole thing once cooled into thin shavings and fried in batches brushing with soy. I made a pitta up with red cabbage chilli sauce and gave to my son and he didn’t have a clue it was vegan!! What a win! Wish I could post a photo Great recipe!
romylondonuk says
Hi Abigail, thank you so much for leaving such a wonderful review! It makes me so happy to hear that the recipe was such a success for you 🙂
Ruszt says
Been cooking this for years and the family love it HOWEVER recently I have been doing it differently: double all the dry ingredients and leave out the herbs and spices. Add a teaspoon of marmite. Wizz up a can of chickpeas and add to the dry ingredients together with the 400ml water and double the oil. Bring all fotogether and knead as usual. Wrap in foil cook at 180 for 1 hour (tin of water in bottom of oven).
When cooled or days after slice and fry with soy sauce/oil mix. Serve as roast beef substitute with Yorkshire puds, gravy and horseradish.
You’re welcome!