Seitan Kebab (Vegan Doner Kebab)

Carved vegan meat in a bowl topped with lemon slices and parsley with onion, a fork and flatbreads beside.

5 from 7 votes

This vegan seitan doner kebab is the meatless version of the classic Turkish ones! It is juicy, meaty and packed with tons of flavor. This versatile dish is simple, fuss-free and packed with plant protein!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Turkish

Diet: Halal, Vegan, Vegetarian

Servings: servings

Calories: 123kcal

Author: Meesha

Ingredients

1 medium yellow onion diced
4 cloves garlic minced
7 oz extra firm tofu drained and pressed (about ½ block)
1 cup water
¼ cup tomato paste
2 tablespoons nutritional yeast
1 tablespoon soy sauce or tamari/shoyu
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon cumin powder
1 teaspoon coriander powder
½ teaspoon salt or to taste
½ teaspoon ground black pepper
1 ½ cup vital wheat gluten

US Customary - Metric

Instructions

Preheat oven to 200C/400F. Prepare 2 sheets of aluminum foil about 20 inches (50cm) long.
Heat up a tablespoon of olive oil (or other neutral-tasting oil) in a non-stick pan on medium high heat. Once pan is heated, add in onion and cook until translucent, about 3-4 2inutes.
1 medium yellow onion
Add in garlic next and fry for a minute or so, until fragrant. Remove from heat and set aside.
4 cloves garlic
Add in all ingredients (including cooked onion and garlic) except vital wheat gluten into a food processor. Blend until smooth.
7 oz extra firm tofu , 1 cup water, ¼ cup tomato paste , 2 tablespoons nutritional yeast , 1 tablespoon soy sauce , 1 teaspoon dried oregano, 1 teaspoon smoked paprika , 1 teaspoon paprika , 1 teaspoon cumin powder, 1 teaspoon coriander powder , ½ teaspoon salt, ½ teaspoon ground black pepper
Then, add in vital wheat gluten. Pulse until a dough form. The dough will be on the wetter side.
1 ½ cup vital wheat gluten
Transfer dough to a flat surface. Knead for 3-4 minutes.
Slightly overlap the 2 foils on each other by about ⅓, then place dough at one end of the foil. Shape it into a log about 7-8 inches long (18-20cm). Roll it up tightly in foil and twist the ends to seal.
Bake for an hour, flipping it halfway through.
Let it cool for at least an hour before slicing into it. Optionally, you can pan-fry shaved meat to lightly brown them.

Notes

Helpful tips

Avoid over-kneading the dough - The more the gluten develops, the tougher and more rubbery your seitan will be.
Customize this recipe - Feel free to add other herbs or spices, like dried parsley, dried thyme, or chili powder.
Pan-frying vegan doner kebab before serving - You can either pan-fry the whole log or slice/shave it before frying. It browns seitan and gives them a crispy edge.

Storing - You can either refrigerate or freeze the whole log of seitan or slice it up before storing. It can be refrigerated in an airtight container for 2-3 days, or frozen for 3 months.

Reheating - Allow frozen seitan to defrost overnight in the fridge before reheating. You can either pan-fry slices of kebab or reheat them in the microwave.

Nutrition