Love the taste of a döner kebab but looking for a veggie-friendly version? You’re going to want to try this! My homemade seitan döner is so flavorful and satisfying.
Get ready to learn how to create this versatile vegan protein – it’s easier than you might think!
😋 Why this recipe works?
This recipe works because it nails both the bold flavour and satisfying texture you want in a great döner kebab. The black beans, spices, soy sauce, and a touch of MSG create a savoury, umami-rich base that’s incredibly reminiscent of the classic döner. Seitan and pea protein give the perfect chewy, meaty texture that stands up to frying.
Plus, the make-ahead convenience is unbeatable! Prep your seitan ahead of time, and when that kebab craving hits, simply slice, fry, and assemble for a delicious meal in minutes.
🌱 What is seitan döner
Think of seitan döner as the delicious vegan cousin of the classic döner kebab! It’s made from seitan, a plant-based protein with a surprisingly meaty texture. The seitan is seasoned with a bold blend of spices that mimic the traditional döner flavours. Just like the original, you can enjoy it tucked into pita bread or a wrap with all your favourite kebab toppings.
Although, I have recently learned that when it is in a wrap like I have in the photographs. It’s technically called a dürüm. One day I’ll make a more traditional bread for it too, but this recipe is mainly for the “meat” filling.
📝 Ingredient notes
Vital Wheat Gluten: The star of the show! This is the powerhouse protein in seitan that gives it that authentic meaty texture.
Pea Protein: Adds an extra protein boost and helps bind the seitan together for a firmer texture.
Tin of Black Beans: These add richness and depth of flavour, as well as more protein and fibre.
Nutritional Yeast: A vegan staple, “nooch” adds a cheesy umami flavour that’s classic in savoury recipes. It’s also a good source of B vitamins.
MSG: This flavour enhancer adds a delicious savoury boost.
Garlic Granules and Onion Granules: A backbone of flavour – these add a savoury base to the recipe.
Smoked Paprika: Provides a smoky, slightly sweet flavour reminiscent of traditional döner meat.
Soy Sauce and Dark Soy Sauce: The umami base of the recipe. Dark soy sauce adds extra colour and richness. If you’re gluten-free, use tamari instead.
Dried Oregano, Dried Cumin Powder, Dried Coriander Powder, Turmeric, Cinnamon, Allspice, and Black Pepper: This aromatic spice blend provides flavour complexity and warmth. Feel free to adjust quantities to your taste.
🥣 How to make my seitan döner
- Prepare the Spice Paste: Add the entire contents of a black bean can (beans and liquid), all the spices, soy sauce, and dark soy sauce to your food processor. Process until completely smooth, scraping down the sides as needed.
- Combine with Protein Powder: Add the pea protein powder to the food processor and pulse briefly to combine.
- Form the Seitan Dough: Add vital wheat gluten and water to the food processor in 50g increments, pulsing until incorporated after each addition. Stop when the dough starts to wrap itself around the blades and shows fibrous strands. Adjust water slightly if needed.
- Knead and Shape: Turn the dough out onto a clean surface and knead briefly. Divide the dough in half and shape each half into a log.
- Wrap for Steaming: Wrap each log tightly in baking paper, then again in aluminium foil, sealing the ends well.
- Steam the Seitan: Prepare a steamer or pot with a rack. Place the logs in the steamer and steam for one hour, or until firm.
- Cool and Rest: Let the seitan cool completely, then refrigerate overnight for the best texture.
- Slice and Cook: Unwrap the chilled logs and use a sharp knife or vegetable peeler to shave off thin slices. Fry the slices in a bit of oil until browned.
- Build your kebab with some flatbreads, serve with a side of my Za’atar Chips and enjoy!
💡 Tips for getting it right!
Adjust water for perfect seitan texture. The amount of water needed can vary slightly depending on your brand of vital wheat gluten. Aim for a dough that is barely sticky and hold together in a firm log.
Go easy on your food processor. Forming the seitan dough can put some strain on your food processor. Pulse in short bursts to avoid overheating the motor.
🎨 Potential variations
Spicy Seitan Döner: Amp up the heat by adding cayenne pepper, chilli flakes, or your favourite hot sauce to the spice mix.
Seitan Gyros: Adapt the spice blend with more oregano, a touch of mint, and lemon juice for a Greek-inspired twist. Serve with tzatziki and pita bread for delicious vegan gyros.
🤔 Frequently asked questions
Can I make this seitan döner without a food processor?
Yes, but it’s more work! You can mash the beans by hand and mix the ingredients together manually. However, a food processor will give you the smoothest texture and easiest results.
How long does the seitan need to rest for?
Resting overnight is ideal for achieving the best texture. However, if you’re short on time, a few hours of chilling will still improve the firmness.
Can I freeze seitan döner?
Yes, it freezes really well! To freeze, steam them as normal, then when cooled, slice the seitan and freeze the slices in a single layer before transferring to a freezer-safe bag.
Is there a gluten-free way to make seitan döner?
Unfortunately, traditional seitan requires vital wheat gluten, where the main ingredient is gluten.
What’s the best way to serve seitan döner?
The classic way is to enjoy it in a kebab with your favourite toppings like salad, hummus, and hot sauce. However, seitan döner is versatile! Try it in tacos, wraps, on salads, or even as a pizza topping.
Seitan Döner
Equipment
- 1 Steamer
Ingredients
- 1 Tin black beans
- 300 g vital wheat gluten
- 50 g pea protein
- 30 g nutritional yeast
- 2 tsp msg
- 1 tsp salt
- 2 tsp garlic granules
- 2 tsp onion granules
- 2 tbsp smoked paprika
- 4 tbsp soy sauce
- 4 tbsp dark soy sauce
- 2 tbsp dried oregano
- 1 tbsp dried cumin powder
- 1 tbsp dried coriander powder
- 0.5 tbsp turmeric
- 0.5 tsp Cinnamon
- 0.5 tsp All spice
- 1 tsp Black Pepper
- 200 g water
Instructions
- Make Spice Paste: In a food processor, blend a can of black beans (with liquid), all spices, soy sauce, and dark soy sauce until completely smooth.
- Add Protein Powder: Add pea protein powder to the food processor and pulse briefly to combine.
- Form Seitan Dough: Gradually add vital wheat gluten and water in 50g increments, pulsing after each addition. Stop when dough wraps around the blades and becomes slightly fibrous. Adjust water if needed.
- Knead and Shape: Knead dough briefly on a clean surface. Divide in half and shape into logs.
- Wrap and Steam: Wrap each log tightly in baking paper, then foil. Steam for 1 hour, or until firm.
- Cool and Rest: Cool completely, then refrigerate overnight.
- Slice and Cook: Shave seitan logs thinly with a knife or peeler. Fry slices in oil until browned.
- Build Your Kebab: Enjoy in your favourite kebab with desired toppings!
Notes
- You may need to scrape down the sides of the food processor while blending.
- Adjust the amount of water slightly if the dough is too dry or too wet.