vegan donner kebab

Name: vegan donner kebab
Prep time: 12 h 30 min
Cook time: 1 h 10 min
Total time: 13 h 40 min
Cuisine: Asian, Middle Eastern
Ingredients: 250g of vital wheat gluten, 500ml of low sodium vegetable stock, 1 tablespoon of bbq sauce, 1 tablespoon of marmite, 1 tablespoon cracked black pepper, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 tablespoon of olive oil,; 1 tablespoon of ketchup,; Half can of chickpeas mashed; 5 tablespoon of grated ginger, 15 cloves of garlic crushed, 5 tablespoon of bbq sauce, 5 teaspoon of ground cumin, 5 teaspoon of ground coriander, 4 tablespoon of tomato paste, 7.5 teaspoons of chilli powder, 500ml of boiling water,; 5 tablespoon balsamic vinegar, 5 tablespoon of olive oil; 5 tablespoon of sesame seeds; 20 tablespoons of veganaise, 10 tablespoons of siracha sauce, 10 tablespoons of sweet chili sauce, 10 tablespoons of tamari, 10 teaspoons of bbq sauce, 10 teaspoons of garlic powder; 500g red cabbage thinly sliced, 5 large red onion thinly sliced, 250g iceberg lettuce shredded; 10 pita bread

4 steps

Prep:12h 30minCook:1h 10min

Indestinguishable from donner meat, this vegan donner kebab packs a serious punch. The prep and cook time for this one is a bit long but, break them down into two parts and it's relatively easy. The longest duration here is leaving the seitan to firm up over night. You can substitute the homemade seitan for shop bought, but for the best results, I'd recommend that you do it from scratch. This recipe is quite high in sodium also, the biggest offenders are likely the marmite, veg stock and tamari so reduce or replace these if you are watching your sodium intake. Note that if you make the seitan from scratch, it will make roughly 10 servings of kebab "meat" I would recommend keeping the serving size at 10 to make your seitan and then decrease the serving size for the salad, marinade and sauce as appropriare

Updated at: Thu, 17 Aug 2023 12:09:17 GMT

Ingredients

10 servings

Instructions

For the seitan

Step 1

Combine the mashed chickpeas and vital wheat gluten into a bowl until they are combined, it should be a flaky/lumpy flour at this stage.

Step 2

in another bowl and all of the remaining ingredients to the stock and mix together until they're are thoroughly combined

Step 3

add half of the stock to the vital wheat gluten and mix to form a dough - the dough shouldnt be too wet or too dry so add more liquid or wheat gluten where appropriate

Step 4

knead the dough for about 6 minutes to ensure all ingredients are well combined. This will also ensure a meaty texture in the final product, form the dough into a small loaf shape