I love veganising very non-vegan food, to show how varied vegan food can be, you don’t even have to give up doner kebabs! I’ve personally never eaten a doner kebab, so I tested its authenticity by employing my omnivorous partner as taste tester. He confirmed it was very close to the real thing, and then asked for some more. Well, that’s a glowing endorsement if I ever heard one.
For this I’ll be using my seitan recipe, click HERE to check it out.
Yield; Two kebabs Cook time; 10 minutes
For the garlic sauce you’ll need;
- 200g non dairy plain yoghurt
- One clove of garlic
- One tablespoon of lemon juice
- Combine all the ingredients into a jug then blend with an immersion blender. Store in the refrigerator until you’re ready to use it.
For the kebabs you’ll need;
- One quarter of a loaf of seitan, sliced into long thin strips
- Three large iceberg lettuce leaves, sliced into strips
- One large beef tomato, thinly sliced
- Two large pittas, lightly toasted and sliced open
- In a frying pan over a medium heat, fry the seitan strips in a little oil. Turn every few minutes or so.
- After five or so minutes the seitan should be heated through. Remove from the heat and fill the pittas with the strips of seitan, tomato and lettuce.
- Spoon the garlic sauce over the seitan and serve immediately.
This worked really well as a replacement for a kebab, and there was no greasiness that you’d typically have with a meat kebab. This fakeaway is much better than the real thing in my opinion.
Bye for now 🙂