Vegan Kebab Meat (Seitan Doner Kebab)
The stuff that (vegan) dreams are made of - Vegan Kebab Meat! Perfect for a delicious vegan doner kebab, as part of a Kebab platter or simply on its own. Made with Seitan from Vital Wheat Gluten and aromatic herbs and spices.
Equipment
- 2 large mixing bowl(s)
- extra-strong kitchen foil
- 1 ovenproof dish with water
- 1 cast iron skillet
- 1 kitchen brush
- 1 sharp knife
Ingredients
- 280 g vital wheat gluten
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 4 teaspoon ground cumin
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoon dried oregano
- 4 teaspoon dried thyme
- 4 teaspoon dried parsley
- 4 tablespoon nutritional yeast
- 400 ml water
- 2 tablespoon tamari soy sauce
- 2 tablespoon extra virgin olive oil
- 2 tablespoon liquid smoke
For pan frying:
- extra virgin olive oil
- tamari soy sauce
Instructions
- 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.
- Knead for about 5 minutes or until combined and the dough is feeling stretchy and even. Gently form a log shape.
- 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 400°F (200°C).
- Let the log cool down entirely without removing it from the foil. Once entirely cooled down, you can remove it from the oil.
- 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.
- Serve as a doner kebab or on its own. Enjoy!
Notes
- Freezing - 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!
- Serving - I love to serve this Kebab meat in a homemade flatbread, with lettuce, tomato and vegan tzatziki sauce or yogurt.
- Marinate for Extra Flavor - Consider marinating the seitan kebab with your preferred spices and sauces for added taste.
- Spice Customization - Adjust the level of spiciness by varying the amount of chili powder in the seasoning mix.
- Make-Ahead Convenience - Prepare the kebab in advance and store it in the refrigerator for a few days or freeze it for longer shelf life.
- Grilling Alternative - Grill the kebab for a smoky, barbeque-like flavor by brushing with oil and grilling until charred and cooked through.
- Spices and Seasonings - Customize the seasoning mix to your taste by experimenting with different herbs and spices.
- Reheating Methods - For reheating, use an oven for refrigerated or thawed kebab. Alternatively, pan-fry for a slightly crispy texture. While you can use a microwave for reheating small portions, it may result in a less crispy texture and I wouldn't recommend it.