Doner kebab is probably by far the most popular fast food in Germany. And rightly so, because such a juicy kebab with lots of tzatziki and crunchy salad is delicious. When I was still an omni I ate one almost every week, Georg even more often. When I became a vegetarian at the age of 16 there was only the possibility to omit the meat altogether; vegan meat substitutes weren’t a thing back then. A doner kebab only filled with salat can also be tasty, but it cannot compete with the original. When I decided to go vegan, I had already given up hope to eat doner kebab ever again. But thanks to wonderful seitan, I can now enjoy delicious doner kebab again. Because our homemade vegan doner tastes like the original, if not better, and convinces both meat lovers and fast food haters.
Fortunately, veganism is slowly arriving in the middle of society. Also many kebab-shops recognized the trend and started to offer vegan doner. But today I’ll tell you how to make your own kebap at home. This recipe for homemade vegan kebab made of seitan is really simple and easy. I got the idea from the blog veganxcooking.
Seitan as meat substitute
Seitan is a very versatile food that has been produced by Asian monks for centuries and used as a meat substitute and protein source. It consists of vital wheat gluten. Properly prepared, Seitan has the same fibrous consistency as meat and can taste similar if seasoned in the right way. Since it absorbs the taste of broths, sauces and spices, it is universally applicable. Not only kebab but also steaks, grill sticks, schnitzel and sausages can be made from it, even chicken wings and duck meat dishes.
Seitan is also an interesting source of protein for vegans as well as for people who are careful about a calorie-conscious diet. Seitan contains about 28g protein, 2g carbohydrates and only 2.5g fat per 100g. Thus our homemade vegan Döner from Seitan is even healthier than the meat variant.
If you are in a hurry
If you are in a hurry or you don’t like to cook, you can also buy ready-made Seitan fillets. All you have to do is cut them, season them and fry them crispy. If you have a gluten intolerance, you should not eat Seitan and instead use products made from soy, lupine or pea protein. These products are now available in every major supermarket or organic market.
A colourful filling of vegetables
When the vegan kebab meat is ready, it is time for the filling. This time I used Pide bread, but you can also use flat bread or homemade bread for your vegan doner kebab. The Tzatziki is made of unsweetened soy yoghurt or soy quark. The rest of the filling consists of salad and vegetables – and the homemade vegan doner kebab is ready to be devoured. Of course you can also get creative with your filling. Red cabbage, fresh herbs and vegan feta, for example, also go very well with it.
Write us in the comments how you liked our homemade vegan kebab.
Homemade Vegan Kebab made of Seitan
Ingredients
For the Seitan:
- 250 g seitan fix* Vital weath gluten
- 40 g breadcrumbs
- 1 tbsp oregano
- 1 tbsp paprika powder
- 1 tbsp vegetable broth*
- 1 tsp salt
- 1 tsp caraway seeds
- 1 tsp sugar
- 1 tsp marjoram
- 1,5 tsp harissa* Oriental spice paste
- 200 g water
- 60 g sunflower oil
- 1 onion
- 1 clove garlic
- 1 tsp mustard
- 2 tsp yeast flakes*
- 20 ml soy sauce*
- 1 tbsp tomato paste
For the Tzatziki:
- 250 g unsweetened soy yoghurt* alternatively soy quark
- ½ cucumber
- 1-2 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp dill
- ½ bunch fresh mint optional
- salt and pepper
For the Kebab:
- 4 pita breads
- 100 g tomatoes
- ½ iceberg lettuce alternatively cos lettuce or other salad
- ¼ white cabbage alternatively red cabbage
- ½ cucumber
- 1 red onion
- 1 red bell pepper
- 8 hot pepper
Instructions
For the Seitan:
- Mix all dry ingredients in a large bowl.
- Blend all the liquid ingredients, the onion and garlic with the help of a blender or food processor.
- Add the liquid ingredients to the seitan and knead well for about 5 minutes to prevent the consistency from becoming rubbery.
- Now form the seitan mass into 2 thick sausages and wrap them firmly with baking paper or aluminum foil and twist the ends.
- Place the sausages in a steamer and steam for 30-40 minutes with the lid closed.
- After cooking, the seitan should be firm and not wobbly.
- Cut the cooked seitan into fine slices and sauté in some oil in a frying pan.
For the Tzatziki:
- Put the yoghurt in a bowl. Cut the cucumber in half and scrape out the soft core with a spoon. Then grate the cucumber on a coarse grater and add to the yoghurt.
- Press or chop the garlic cloves and add to the yoghurt. Finely chop the herbs and mix them in. Refine Tzatziki with lemon juice and season with salt and pepper.
For the Kebab:
- Cut the cucumber, tomato, bell pepper, white cabbage and onion into thin slices. Cut the lettuce into bite-sized pieces.
- Bake the Pide breat according to the instructions on the package. Cut the pide bread open with a long knife and brush both sides with tzatziki. Fill with seitan and salad and serve immediately.
Notes
Nutritions
If you liked this recipe for vegan Kebab you may also like one of these other Turkish recipes:
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More delicious recipes from all over the world can be found in our recipe overview.
