Steven makes vegan döner kebab

Steven makes vegan döner kebab

Based on 9 ratings
Steven Edworthy

Steven Edworthy

Community member

"This recipe is for all those kebab lovers out there that want to eat a little less meat or just want to explore vegan cooking! A classic döner kebab consists of a toasted Turkish flat bread filled with deliciously crispy, juicy meat (shaved from the iconic, pillar-like spit), which is accompanied by a variety of sauces and lots of fresh salad. A gemüsedöner (which I’ll be replicating here) is a slight variation, often made with chicken instead of veal or beef, and including extra fried vegetables and additional flourishes such as fresh mint and feta. In my vegan version, I use homemade seitan that is first baked, then sliced into thin strips, marinated, and finally fried, ensuring it comes as close as possible to the original döner meat. If you don’t want to make the seitan, you can use your preferred meat-substitute, however, making it yourself means you can spice it and slice it to your taste—plus it can be made up to a week in advance and used in other recipes. Here I’ve combined two of the classic döner sauces (herb and garlic) into one, and, for an added kick, I recommend pairing it with another classic—a vibrant red chilli sauce (homemade or otherwise). The great thing about döner is that it is endlessly customizable, so feel free to use whatever accompaniments you have on hand!"

Difficulty

Hard 💪

Preparation

80 min

Baking

80 min

Resting

60 min

Ingredients

2Servings
62½ g
wheat gluten
20 g
chickpea flour
12½ g
nutritional yeast
¾ tsp
salt
2 tsp
sweet paprika powder
tsp
garlic powder
½ tsp
onion powder
¼ tsp
smoked paprika powder
¼ tsp
ground cumin
½ tsp
apple cider vinegar
87½ ml
water
250 g
unsweetened soy yogurt
50 g
vegan mayonnaise
10 g
tahini
½ tsp
dried mint
½ tsp
lemon juice
25 g
canola oil
½ tsp
dried oregano
½ tsp
dried basil
¼ tsp
ground coriander
75 g
red bell peppers
75 g
eggplants
75 g
potatoes
salt
pepper
olive oil
vegetable oil (for frying)
flatbread (for serving)
chili sauce (optional)
lettuce (for serving)
tomato (for serving)
cucumber (for serving)
red cabbage (shredded, for serving)
onion (for serving)
vegan feta cheese (for serving)
mint (for serving)
MetricImperial

Utensils

oven, 2 bowls, bench scraper, parchment paper, baking pan, aluminum foil, bowl (small), whisk, knife, cutting board, baking sheet, nonstick pan, spatula, grill pan (optional)

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Nutrition per serving

Cal885
Fat46 g
Protein47 g
Carb78 g
  • Step 1/6

    • 62½ g wheat gluten
    • 20 g chickpea flour
    • 12½ g nutritional yeast
    • ½ tsp salt
    • ½ tsp sweet paprika powder
    • ¼ tsp garlic powder
    • ¼ tsp onion powder
    • tsp smoked paprika powder
    • tsp ground cumin
    • pepper
    • ½ tsp apple cider vinegar
    • 87½ ml water
    • oven
    • bowl
    • bench scraper
    • parchment paper
    • baking pan
    • aluminum foil

    Preheat oven to 175°C/350°F. Mix wheat gluten, chickpea flour, nutritional yeast, some salt, some sweet paprika, half of the garlic powder, half of the onion powder, half of the smoked paprika, half of the cumin, and a pinch of black pepper in a bowl. Add apple cider vinegar and water, and knead briefly with a dough scraper and your hands until it becomes a homogeneous ball. Line a small baking tin with parchment paper. Roll the seitan into a log and place into the tin. Cover with aluminium foil, transfer to the oven and bake for approx. 1 hr. Remove from the oven, remove the foil, and let cool at room temperature for at least 1 hr.

  • Step 2/6

    • 150 g unsweetened soy yogurt
    • 50 g vegan mayonnaise
    • 10 g tahini
    • tsp garlic powder
    • ½ tsp dried mint
    • ½ tsp lemon juice
    • salt
    • pepper
    • bowl (small)
    • whisk

    While the seitan is baking or cooling, make the sauce. In a small bowl, mix most of the soy yogurt, vegan mayonnaise, tahini, some garlic powder, dried mint, and lemon juice. Season to taste with salt and pepper, then keep in the fridge until ready to use.

  • Step 3/6

    • 25 g canola oil
    • ¼ tsp salt
    • ½ tbsp sweet paprika powder
    • ½ tsp dried oregano
    • ½ tsp dried basil
    • ¼ tsp garlic powder
    • ¼ tsp onion powder
    • ¼ tsp ground coriander
    • tsp smoked paprika powder
    • tsp ground cumin
    • pepper
    • 100 g unsweetened soy yogurt
    • bowl
    • knife
    • cutting board

    To make the marinade for the seitan, add the oil, remaining salt, remaining sweet paprika, oregano, basil, some garlic powder, some onion powder, ground coriander, remaining smoked paprika, remaining cumin, and black pepper to a bowl and mix it together. Add remaining soy yogurt and mix to combine. Slice the cooled seitan into thin strips, mix with the marinade, and set side.

  • Step 4/6

    • 75 g red bell peppers
    • 75 g eggplants
    • 75 g potatoes
    • salt
    • pepper
    • olive oil
    • baking sheet

    Preheat oven to 220°C/430°F. Deseed and roughly chop bell pepper. Roughly chop eggplant and potatoes. Transfer vegetables to a baking sheet and drizzle with oil, salt, and pepper. Bake for approx. 20 min.

  • Step 5/6

    • vegetable oil (for frying)
    • nonstick pan
    • spatula

    While the vegetables bake, preheat a nonstick frying pan over medium heat. Add some vegetable oil, then add the marinated seitan, frying in batches as needed. Fry for approx. 10 min., until browned and slightly crispy.

  • Step 6/6

    • flatbread (for serving)
    • lettuce (for serving)
    • cucumber (for serving)
    • onion (for serving)
    • red cabbage (shredded, for serving)
    • tomato (for serving)
    • chili sauce (optional)
    • vegan feta cheese (for serving)
    • mint (for serving)
    • grill pan (optional)

    Slice and toast the flatbread. To assemble, spread some of the yogurt sauce and some chilli sauce (if using) on each side of the bread, then add some lettuce, cucumber, tomatoes, cabbage, onion, seitan, and roasted vegetables. Finish with some vegan feta, fresh mint, and a squeeze of lemon. Serve immediately and enjoy!

  • Enjoy your meal!

    Steven makes vegan döner kebab

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