Let's Make It Vegan! Viral Doner Kebab

Ingredients

• 2 cups Vital Wheat Gluten (dry, high‑protein wheat protein)
• 0.5 large Onion (peeled and roughly chopped)
• 3 cloves Garlic (peeled)
• 2 tablespoons Olive Oil (extra‑virgin, divided (some for paste, some for skillet))
• 1.5 cups Water (room temperature)
• 1 teaspoon Oregano (dried)
• 1 teaspoon Cumin (ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Coriander (ground)
• 1 teaspoon Paprika (sweet or smoked, according to preference)
• 1 teaspoon Salt
• 1 teaspoon Annatto Powder (Achiote) (for authentic reddish color)
• 1 teaspoon Beetroot Powder (optional, deep red hue)
• 2 tablespoons Nutritional Yeast (adds umami)
• 4 ounces Vegan Feta Cheese (crumbled, brand: Follow Your Heart)
• 6 pieces Pita Bread (large, 8 g protein each, brand: Joseph's)
• 1 medium Cucumber (thinly sliced)
• 2 medium Tomatoes (thinly sliced)
• 6 large leaves Lettuce (shredded or whole leaves)
• 4 slices Pickles (optional, for crunch and acidity)
• 2 tablespoons Fresh Parsley (chopped)
• 0.5 cup Vegan Yogurt (plain, for sauce)
• 1 tablespoon Lemon Juice (freshly squeezed)

Instructions

1. Make Onion‑Garlic Paste

   Add half a large onion, 3 peeled garlic cloves, and 2 Tbsp olive oil to the food processor. Pulse until a smooth paste forms.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together 2 cups vital wheat gluten, oregano, cumin, garlic powder, coriander, paprika, salt, annatto powder (or beet powder), and nutritional yeast.

   Time: PT5M

3. Add Wet Ingredients and Form Dough

   Pour the onion‑garlic paste into the dry mixture, add 1 cup water, and pulse a few times in the processor. Transfer to the bowl and knead with hands for 5‑7 minutes until the dough is elastic but not overly stiff. If the dough feels dry, add a little more water, a tablespoon at a time.

   Time: PT7M

4. Shape and Bake the Seitan Log

   Form the dough into a tight log (about 2‑inch diameter). Wrap it tightly between two sheets of parchment paper and place on a baking sheet. Preheat the oven to 350°F, then bake for 35 minutes.

   Time: PT35M

   Temperature: 350°F

5. Prepare Fresh Fillings

   While the seitan bakes, thinly slice cucumber, tomatoes, lettuce, pickles, and crumble the vegan feta. Chop fresh parsley.

   Time: PT10M

6. Crisp the Baked Seitan

   When the log is done, let it rest 5 minutes, then unwrap and slice into thin strips (about ¼‑inch thick). Heat a cast‑iron skillet over medium‑high heat, add 1 Tbsp olive oil, and quickly sear the strips for 3‑4 minutes per side until golden. Finish with a splash of lemon juice.

   Time: PT10M

7. Assemble the Doner Wraps

   Warm each pita briefly (2‑3 minutes) in the oven or skillet. Layer lettuce, cucumber, tomato, pickles, crumbled feta, and a generous handful of seitan strips. Drizzle with vegan yogurt sauce (plain yogurt mixed with a pinch of salt and lemon juice). Fold and serve.

   Time: PT5M

Nutrition Facts

Calories

430

Protein

18 g

Carbohydrates

37 g

Fat

7 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Vital Wheat Gluten: Soy protein isolate (for soy‑free version), Pea protein flour (different texture)
• Instead of Onion: Shallots, Leeks
• Instead of Garlic: Garlic powder (1 tsp), Garlic paste
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Water: Vegetable broth (adds flavor)
• Instead of Oregano: Italian seasoning
• Instead of Cumin: Ground coriander
• Instead of Garlic Powder: Fresh garlic (extra 1 clove)
• Instead of Coriander: Cumin
• Instead of Paprika: Smoked chili powder
• Instead of Salt: Sea salt, Kosher salt (adjust volume)
• Instead of Annatto Powder (Achiote): Beetroot powder, Paprika + a pinch of turmeric
• Instead of Beetroot Powder: Annatto powder
• Instead of Nutritional Yeast: Miso paste (1 tsp), Soy sauce (1 tsp)
• Instead of Vegan Feta Cheese: Tofu feta, Vegan goat cheese
• Instead of Pita Bread: Flatbread, Naan
• Instead of Cucumber: Zucchini
• Instead of Tomatoes: Cherry tomatoes (halved)
• Instead of Lettuce: Spinach, Arugula
• Instead of Pickles: Pickled onions
• Instead of Fresh Parsley: Cilantro
• Instead of Vegan Yogurt: Cashew cream, Silken tofu blended with lemon
• Instead of Lemon Juice: Apple cider vinegar (1 tsp)

Equipment Needed

• Food Processor
• Mixing Bowl
• Measuring Cups and Spoons
• Parchment Paper
• Baking Sheet
• Oven
• Cast Iron Skillet
• Knife
• Cutting Board
• Spatula
• Tongs (optional)
• Kitchen Towels (optional)
• Bowl for Sauce (optional)

Critical Steps — Do Not Skip

• Kneading the seitan dough to develop gluten
• Baking the seitan log without over‑cooking
• Crisping the sliced seitan in a hot cast‑iron skillet

Chef Tips from the Video

• For extra umami, add a splash of soy sauce (1 tsp) to the wet mixture before kneading.
• If you prefer a spicier kebab, stir in ½ tsp red pepper flakes with the dry spices.
• Toast the pita briefly on the skillet after assembling for a crisp exterior.

Troubleshooting

Storage

Refrigerator: Store baked seitan strips in an airtight container for up to 4 days.

Freezer: Freeze uncooked seitan log (wrapped tightly) for up to 2 months; thaw before baking.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the seitan log a day ahead and store sliced strips in the fridge; re‑heat in the skillet before serving.
• Prepare the vegetable fillings and yogurt sauce up to 4 hours in advance and keep refrigerated.

Frequently Asked Questions