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    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.


    Units Scale

    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.


    • Serving Size: per 1/6 of the seitan log
    • Calories: 536
    • Sugar: 3.5
    • Sodium: 2145.1
    • Fat: 16.6
    • Saturated Fat: 2.4
    • Unsaturated Fat: 14.2
    • Trans Fat: 0
    • Carbohydrates: 50.8
    • Fiber: 5.5
    • Protein: 47
    • Cholesterol: 0

    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 ๐Ÿ™‚

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

      โ€œAdd the wet ingredients into the wetโ€ 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 ๐Ÿ™‚

    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 ๐Ÿ˜. 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! ๐Ÿ™‚

    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 ๐Ÿ˜…). Let me know how you get on – it’s also delicious cold ๐Ÿ™‚

        • Tim
          May 16, 2021 / 11:45 am

          It reheats really nicely in the microwave, keeps it nice and moist. Awesome recipe, thanks for sharing. Iโ€™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 ๐Ÿ™‚

            • Tim
              July 11, 2021 / 12:07 pm

              I batch made some more and froze it. Iโ€™ve been reheating it in the steamer and itโ€™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 ๐Ÿ™‚

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

      I canโ€™t believe this recipe hasnโ€™t gone viral!! Itโ€™s bloody brilliant!!! Canโ€™t get enough of it!! ๐Ÿ”ฅ

      • 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 โค๏ธ

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

      Hello! Iโ€™m making this tonight, Iโ€™m just wondered if itโ€™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? Iโ€™ve got a few other things on the go so would save time, but donโ€™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 ๐Ÿ™‚ 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 ๐Ÿ™‚

    8. Aislinn
      October 24, 2021 / 1:07 pm

      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
        October 27, 2021 / 10:32 am

        Hi Aislinn! I hope you’ll enjoy this one for your mezze ๐Ÿ™‚ 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 ๐Ÿ™‚ Either way, hope it turns out great!

    9. Sibel Kamer
      January 19, 2022 / 6:32 am

      Would you have the nutritional info available?

      • romylondonuk
        January 24, 2022 / 10:17 am

        Hi Sibel! Sure, I’ve added it to the bottom of the recipe card ๐Ÿ™‚ 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 ๐Ÿ™‚ 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.

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