Back in my non vegan days, I used to love the Greek dish gyros. Essentially döner meat in pita with veggies and tzatziki. I’m happy to share that I found a way to replicate that!
I hope you have some prior knowledge of seitan making coming in to this recipe, if not then I suggest you read here first. And if you’re a pro thenJump to Recipe
So, let’s start with some basic tips to getting this recipe right.
- cutting/shaving the final product
Döner meat is often made from lamb meat, which has a specific flavor which I do not replicate in this recipe. I use spices to mask the gluten flavor from the vital wheat gluten and to bring out the typical döner flavors. So I hope you’ve stocked up on some cumin and ground coriander, as these are the main spices that bring out the specific flavor we’re looking for in our döner.
Now, getting the texture right may require some practice. You don’t want it very chewy nor too soft. Kneading it just enough is the key here. Keep in mind that kneading less results in softer texture and kneading more will result in a chewy, firm texture. We want something in between since we’re gonna slice our meat into thin slices. You still want the meat to crisp up at the edges while remaining gentle and soft after cooking.
Once we have our döner all cooled down after simmering, we can start to cut it. I use a meat slicer to get the slices as thin as possible, but it’s possible to get the same result using a sharp knife. If you’re using a knife, you want to freeze your seitan for about 1-2 hours before cutting it. This helps the meat to firm up and makes it easier to get the thinnest slices possible.
Now, for the easiest part of this recipe. When all the above is done, it’s finally time to cook the meat! Heat up your pan on medium heat and fry the thin slices for a couple of minutes tossing them around until you see the edges crisp up. Serve this in your favorite dishes.
Make your own kebab spice mix.
Vegan Döner Meat
- 200 grams vital wheat gluten
- 2 tbsp nutritional yeast
- 2 1/2 tbsp kebab spice mix check my homemade recipe
- 100 ml water
- 200 grams extra firm tofu
- 4 tbsp soy sauce
- 5 tbsp tomato sauce
- 1 tbsp olive oil
- 1,5 litres water
- 4 tbsp soy sauce
- 1 vegetable stock cube
- 1/2 tbsp olive oil
- 1 tsp rosemary
- 1 tsp thyme
- 1/4 tbsp cinnamon
- 2 crushed garlic gloves
- In a mixing bowl, combine the dry ingredients and mix well. Set aside.
- Add the wet ingredients into a blender, and blend on high speed until smooth. Add to the dry mix.
- With a spoon, start to mix together all of the ingredients. Scrape down any dry mix and start to shape the dough using your hands.
- Once everything is combined well, you can start kneading the dough with your hands. Knead until you see the gluten strands start to form. Knead for about 5-6 minutes.
- Shape the dough into a log. Use aluminium foil to wrap it tightly, but still leaving some room for it to expand in the broth. Poke a couple of small holes in the foil using a toothpick.
- Heat up a medium size pot and add in the broth mix. Bring to a boil and then lower the heat to a low simmer.
- Add the wrapped seitan to the broth and simmer for 1 to 1,5 hours. After that, remove it from the broth and let it cool down for about an hour.
- After cooling the seitan, you can start to cut it.*Chop up and cook the thin slices on a pan on medium heat before eating.