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Vegan seitan döner

Watch the video to see detailed instructions

Vegan döner kebab

Ingredients:
  • 1 tbsp mushroom powder
  • 1/2 not-beef stock (or veg stock cube)
Re-hydrate the above 2 ingredients in 3 tbsp of water
  • 3 tbsp oil
  • 2 tbsp vegan feta cheese (violife greek white)
  • 1/4 tsp ginger powder
  • 1 tsp agave
  • 1 tbsp soy sauce
  • 1 tsp oregano
  • 1 tsp liquid smoke
  • 1 tsp red wine vinegar
  • 1/4 tsp cinnamon
  • 1/2 tsp chilli flakes
  • 1/8 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp sumac
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 2 tbsp soy powder
  • 1 cup of VWG (vital wheat gluten)
  • 2-4 tbsp water
  • 4-6 tbsp milk
Tomato sauce ingredients:
  • 1 tbsp olive oil
  • 2 cloves of garlic
  • 1 small onion
  • 200g canned tomatoes
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1/2 tsp red wine vinegar
IMPORTANT: adjust the salt according to your taste (Soy sauce, stock & smoked salt) 

Cooking instructions:
  1. Preheat the oven to 180 c.
  2. In a food processor, blend all the ingredients until a ball is formed.
  3. Shape the seitan into a 3-4 cm log.
  4. Wrap with foil and back in the oven for 40-50 and flip the seitan half way.
  5. Fry the onions and garlic in olive oil then add the tomato sauce and let it simmer for 15 min.
  6. Add the rest of the ingredients and blend with a hand blender.
  7. Cut the döner into thin slices and dress with the tomato sauce or use the sauce as marinade if you plan to eat it later.
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