♥ Vegan doner kebab

Finished Kebab

I was sat in the pub with a couple of fellow rat lovers when “vegetarian kebabs” came into the conversation. Immediately my mind started ticking… how would I make a vegan doner kebab??

Before my veggie days, I used to love the occasional doner. All those flexible strips of mystery meat, drenched in chili sauce, all wrapped up in an oversized pitta or naan, finished off with a good old dollop of raita or garlic mayo. Mmm, heart attack city! I think the only healthy thing about a proper kebab is the salad that gets served with it!

Although my version is perhaps a little on the carby side, I think it makes a much more healthy, nutritious and satisfying treat! Succulent strips of seitan, fresh chili salsa, creamy mint tahini raita and oodles of fresh salad, all served up in a pita or a naan.

Vegan doner kebab recipe:

Makes enough for 4 kebabs.

Doner “meat”


  • 1 x small onion
  • 1 x small sweet potato
  • 1 x stock cube
  • 1 x tsp minced garlic
  • 1 x tsp chopped coriander leaves
  • 1 x tsp salt
  • 1 x tsp black pepper
  • ½ x tsp dried chili flakes
  • 1 x tsp ground coriander
  • 1 x tsp ground cumin
  • ½ x tsp cumin seeds
  • 1 x tsp mixed dried herbs
  • ½ x tsp nutmeg
  • 1 x tbsp oil
  • 1 x tsp garlic powder (or swap for more minced garlic)
  • 1 ½ x cups wheat gluten


  1. Fill a small pan ¾ full with cold water and crumble in the stock cube. Chop the sweet potatoes into chunks and the onion into halves and add to the cold stock. Heat until the sweet potato is tender.
  2. Transfer the sweet potato and onion to a bowl and add a tablespoon of the stock (keep the rest for soup!). Mix in the garlic, coriander leaves, salt, pepper, chili flakes, ground coriander, cumin, cumin seeds, dried herbs, nutmeg and oil and then blend to a thick puree.
  3. Add the wheat gluten and garlic powder and mix until a dough is formed. You might need to use your hands towards the end.
  4. Knead the dough for at least 5 minutes, longer if you have time (I cheated and used the kneading tool on my food processor). You want the “meat” to be firm and kneading is the key to this.
  5. Using your hands, try to mould the kneaded dough into a fat, smooth sausage shape. Then roll up in foil and loosely scrunch up the ends. Put in a steamer for 1 hour.
  6. After one hour, remove from the steamer and leave in the tin foil until cool enough to handle (about 45 mins).

Donner loaf

  1. Slice the seitan “loaf” as thinly as you can, in order to create meaty “shavings”.

Donner shavings


Donner strip

      8. When you’re ready to serve up your kebab, quickly fry in a pan with minimal oil, just to heat through and brown off the edges.

Tahini-mint raita


  • 1 x tbsp tahini
  • 1 x tbsp vegan mayo
  • 1 x tsp dried mint
  • 1 x tsp faux milk


Thoroughly mix all the ingredients. Simple!


Serve the kebab meat on a pita or naan, with lots of fresh salad, chilli sauce and lashings of the raita!

The omni hubby actually reached over, stole and ATE a piece of the seitan without me asking him to try it! 
AND he said it looked and tasted exactly like doner meat and that the texture was closer than he ever would have thought!!! MASSIVE complement coming from him!

I hope you enjoy! (Maybe with a nice cold beer or two!)



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11 thoughts on “♥ Vegan doner kebab

  1. This looks awesome, looks so much like doner kebab that I am not %100 convinced that it isn’t really doner meat.

    But giving you the benefit of the doubt and trying this recipe tonight, down to every little detail, will let you know tomorrow how it goes.

    Really miss doner kebab, only been a veggie for 2 months, so really hope this eats like it looks


    • Hi there, happy new year!
      Sounds exciting! It might work but I couldn’t say for sure as I haven’t tried it…
      I would still steam it first, then instead of frying, use on the doner machine and slice off the cooked bits.
      Please let me know how it goes if you try it out! :o)

  2. Pingback: Meatless Monday: Seitan Doner Kebab ‘Meat’ [Vegan] | Eat2Health Blog

  3. Hi
    English isn’t my native language and since most recipes use “vital wheat gluten” I’m slightly confused about the wheat gluten part. Do you mean wheat gluten as in seitan or do you mean vital wheat gluten, the powdery stuff? This may be a real stupid question, but I’m completely new to this so better to be safe than sorry ^^

      • Thank you! I expected it, but because it just said “wheat gluten” I got confused, since it’s the same thing as seitan according to wikipedia.
        But that means I can make doner again, yeah. 🙂 Hope it turns out as great as yours, because it really looks like the real stuff!
        Thanks again for the fast response!

  4. This recipe worked very well in a flatbread wrap with all of the fixings (garlic sauce, salad, etc.). I didn’t think the seitan tasted of too much on its own but it was perfect in the wraps and topping a Greek salad. I think if the seitan had been more highly seasoned it would have been too salty in conjunction with toppings, sauces, and so on. It crisps up well (no sticking in a hot cast iron skillet) and it freezes well, too. I will definitely make it again.

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