Vegan Doner Kebab with Seitan Kebab Meat
This homemade vegan doner kebab is made with boldly seasoned seitan that is steam-baked until firm, cooled, shaved into thin pieces, and pan-fried until crisp and caramelized around the edges. Serve it in warm flatbreads with salad, red onion, and vegan garlic sauce or tzatziki.
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.