Vegan Doner Kebabs

Today I’m sharing my veganized version of the Turkish doner kebab. This kebab is one of my family’s favourite ‘easy weekend’ meals and we love tucking into them while we’re watching a movie, or sitting in the garden on a warm summer’s evening. The kebabs are highly versatile, so feel free to switch the filling components to suit your own personal tastes.

Doner kebabs are a popular fast food here in the UK. Traditionally, they are made with processed lamb meat, heavily seasoned with spices. Apparently it’s hard to tell what kind of meat is actually in the doner kebab, and tests by UK Trading Standards have revealed that doner meats sometimes contain a mix of animals, such as chicken, beef and pork.

Since the key thing with the doner meats is the seasoning and texture, they’re easy to replicate using plant-based meat alternatives. I like to use home-made seitan (my current favourite recipes are this Easy Seitan ‘Chicken’ and Basic Home-Made Seitan Recipe) as it tends to work out a lot cheaper, plus it gives me the flexibility to flavour it exactly how I wish. However there are also a range of store-bought alternatives now available, including these…

The Dutch company Vivera‘s Veggie Shawarma Kebab is now widely available in the major UK supermarkets – Tesco, Asda, Sainsbury’s and Waitrose. You’ll find it on the veggie/vegan chiller aisle.

The Swedish brand Oumph has recently made its way into UK health food shops and Tesco. As its name suggests, the Oumph ‘Kebab Spiced’ is just perfect for kebabs. You’ll find it in the veggie/vegan freezer cabinet.

The South African family business Fry’s also sells Thick Cut Chunky Strips that work well in kebabs. (In the UK, these are available in health food shops, Morrison’s and Ocado in the freezer section).

Doner kebabs can be served in large flatbreads (such as flour tortillas) or pittas. Lately, my family has been making home-made flour tortillas as they taste so much nicer than the shop-bought ones (plus they literally cost a few pence to make).

Alongside the doner meat, the kebab contains a variety of salad vegetables. We tend to use romaine lettuce, red cabbage, carrot and sometimes red pepper and pickles, all of which adds beautiful colours and textures to the kebab.

The final, important step is to add some kind of dressing or sauce. Our current favourite condiment for these kebabs is the home-made sweet chilli mayonnaise, which I posted earlier this week. It takes less than five minutes to make, is super cheap and tastes delicious (just as good, if not better than store-bought mayonnaise).

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I’m submitting this recipe to the Suma Blogger’s Network. Big thank you to Suma for supplying me with their vital wheat gluten, spices and oils which I used to create my vegan doner ‘meat’.

If you try this recipe, please come back and leave a review. It’s so helpful to me (and other readers) to hear your experiences and ideas for variations. Thank you! ❤️

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3 Comments

Filed under Dinners, Lunches & Light Dinners

3 Responses to Vegan Doner Kebabs

  1. Pingback: What is seitan? - Cook Veggielicious

  2. Stuart Mackay

    Hi Sharon
    I am trying to make a seitan dough for kebabs but at present am unable to purchase any wheat gluten flour. Holland and Barret don’t stock it nor does my lovely local shop. What would you suggest I use instead please?
    Many thanks
    Stuart

    • Hi Stuart.
      Thanks for getting in touch. Unfortunately, when it comes to making seitan, there is no substitute for vital wheat gluten. Do you have any independent health food shops near you? If so, it’s worth asking them if they stock it or if they could order it in for you. Failing that, it’s widely available to purchase online, including from Amazon and Ebay.

      In the interim, you could always try one of the shop-bought veggie kebab alternatives. I’ve listed a few of the most widely available ones in this post ( https://bitofthegoodstuff.com/2018/05/vegan-doner-kebabs/ )

      Best of luck,
      Sharon xx

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