Bethany's Vegan Kitchen

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;

1. 200g non dairy plain yoghurt
2. One clove of garlic
3. One tablespoon of lemon juice

Method;

• 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;

1. One quarter of a loaf of seitan, sliced into long thin strips
2. Three large iceberg lettuce leaves, sliced into strips
3. One large beef tomato, thinly sliced
4. Two large pittas, lightly toasted and sliced open

Method;

• 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 🙂