Steven makes vegan döner kebab

Step 1/6

• 62½ g wheat gluten
• 20 g chickpea flour
• 12½ g nutritional yeast
• ½ tsp salt
• ½ tsp sweet paprika powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp smoked paprika powder
• ⅛ tsp ground cumin
• pepper
• ½ tsp apple cider vinegar
• 87½ ml water

• oven
• bowl
• bench scraper
• parchment paper
• baking pan
• aluminum foil

Preheat oven to 175°C/350°F. Mix wheat gluten, chickpea flour, nutritional yeast, some salt, some sweet paprika, half of the garlic powder, half of the onion powder, half of the smoked paprika, half of the cumin, and a pinch of black pepper in a bowl. Add apple cider vinegar and water, and knead briefly with a dough scraper and your hands until it becomes a homogeneous ball. Line a small baking tin with parchment paper. Roll the seitan into a log and place into the tin. Cover with aluminium foil, transfer to the oven and bake for approx. 1 hr. Remove from the oven, remove the foil, and let cool at room temperature for at least 1 hr.

Step 2/6

• 150 g unsweetened soy yogurt
• 50 g vegan mayonnaise
• 10 g tahini
• ⅛ tsp garlic powder
• ½ tsp dried mint
• ½ tsp lemon juice
• salt
• pepper

• bowl (small)
• whisk

While the seitan is baking or cooling, make the sauce. In a small bowl, mix most of the soy yogurt, vegan mayonnaise, tahini, some garlic powder, dried mint, and lemon juice. Season to taste with salt and pepper, then keep in the fridge until ready to use.

Step 3/6

• 25 g canola oil
• ¼ tsp salt
• ½ tbsp sweet paprika powder
• ½ tsp dried oregano
• ½ tsp dried basil
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp ground coriander
• ⅛ tsp smoked paprika powder
• ⅛ tsp ground cumin
• pepper
• 100 g unsweetened soy yogurt

• bowl
• knife
• cutting board

To make the marinade for the seitan, add the oil, remaining salt, remaining sweet paprika, oregano, basil, some garlic powder, some onion powder, ground coriander, remaining smoked paprika, remaining cumin, and black pepper to a bowl and mix it together. Add remaining soy yogurt and mix to combine. Slice the cooled seitan into thin strips, mix with the marinade, and set side.

Step 4/6

• 75 g red bell peppers
• 75 g eggplants
• 75 g potatoes
• salt
• pepper
• olive oil

• baking sheet

Preheat oven to 220°C/430°F. Deseed and roughly chop bell pepper. Roughly chop eggplant and potatoes. Transfer vegetables to a baking sheet and drizzle with oil, salt, and pepper. Bake for approx. 20 min.

Step 5/6

• vegetable oil (for frying)

• nonstick pan
• spatula

While the vegetables bake, preheat a nonstick frying pan over medium heat. Add some vegetable oil, then add the marinated seitan, frying in batches as needed. Fry for approx. 10 min., until browned and slightly crispy.

Step 6/6

• flatbread (for serving)
• lettuce (for serving)
• cucumber (for serving)
• onion (for serving)
• red cabbage (shredded, for serving)
• tomato (for serving)
• chili sauce (optional)
• vegan feta cheese (for serving)
• mint (for serving)

• grill pan (optional)

Slice and toast the flatbread. To assemble, spread some of the yogurt sauce and some chilli sauce (if using) on each side of the bread, then add some lettuce, cucumber, tomatoes, cabbage, onion, seitan, and roasted vegetables. Finish with some vegan feta, fresh mint, and a squeeze of lemon. Serve immediately and enjoy!

Enjoy your meal!