Vegan Doner Kebab (seitan kebab)
This Turkish-inspired vegan doner kebab includes homemade seitan, fresh veggies, and homemade tzatziki sauce, wrapped in a warm pita. The ultimate comfort food that is filling and packed with protein.
Servings: 8 servings
Calories: 123kcal
Ingredients
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 7 oz extra firm tofu or super firm tofu (break into smaller pieces)
- 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
To serve
- 6-8 pita breads
- shredded lettuce
- chopped tomatoes
- onion slices
- hummus (or tahini sauce)
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.
- Add in garlic next and fry for a minute or so, until fragrant. Remove from heat and set aside.
- Add in all ingredients (including cooked onion and garlic) except vital wheat gluten into a food processor. Blend until smooth.
- Then, add in vital wheat gluten. Pulse until a dough form. The dough will be on the wetter side.
- 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.
- Warm your pita on the stove for a minute or so on each side. Assemble your sandwich, and enjoy!
Notes
*Nutritional facts calculated for seitan kebab meat only.
Helpful tips
- Avoid overkneading seitan dough – This might cause gluten to overdevelop, yielding tough and chewy seitan. 3-4 minutes is sufficient.
- Let seitan cool completely – Seitan is delicate and breaks apart easily when warm but will firm up as it cools.
Nutrition
Calories: 123kcal | Carbohydrates: 8g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 361mg | Potassium: 228mg | Fiber: 2g | Sugar: 2g | Vitamin A: 272IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 2mg
