Sometimes we all crave a Kebab. This recipe will satiate your cravings without using any meat. It’s made using a base of Seitan, which you can buy the plain powder for online. This recipe serves 2 very hungry people, or 3 who fancy a snack.
broth1 litre vegetable stock
1 diced carrot
3/4 diced onion
Seitan Wet ingredients1/4 roughly chopped onion
1 teaspoon minced garlic
1 tablespoon soy sauce
2 tablespoons ketchup
1 teaspoon liquid smoke (optional)
3/4 cup cold water
1 tablespoon vegetable oil
Seitan dry ingredients1 1/8 cup vital wheat gluten
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander leaves
1 teaspoon ground coriander seeds
1/2 teaspoon ground black pepper
1/4 teaspoon salt
3 tablespoons nutritional yeast
various salad (we have lettuce, cabbage, tomato, cucumber and onion)
Your favourite mayonnaise
sriracha hot sauce
Get a large, deep pan and put all the stock ingredients in it. Bring to the boil and then turn the heat down to a low simmer. You will only have a few bubbles, this way your Seitan won’t get soggy.
Combine all the dry ingredients in a large bowl with a spoon.
Blend all the wet ingredients well in a food processor. Make a well in the centre of the dry ingredients, then pour in the liquid. Mix with a spoon to start, then use your hands. I tend to grab the ball of dough and push it against the sides of the bowl as the gluten powder can stick..
Knead well by folding the dough over and squishing it with your hands. When the dough gets tough, leave for a few minutes and go back. This lets the gluten relax, and help you get a much better texture. Repeat this 4+ times. Shape into a log. Cut the log in half.
Gently drop the seitan log into the broth. Simmer for an hour to an hour and a half. To check when it’s done, you should have resistance when you poke it with a wooden spoon. No mushiness.
Drain the liquid (if you can save it, it’ll be great for a soup base) and slice as thinly as possible. I sliced along the long edge of the log to get those Donner like strips.
Lightly fry in some oil to make it slightly browned on the outside.
Serve with pita, and the condiments and salad.
I will preface this by saying I am an absolute fiend for a kebab. With this in mind, I really did not think there was any possibility of seitan being able to replace the lamb doner in this kebab. I was wrong! Whilst seitan can have a more bready texture, the flavour and look are spot on. With a chopped salad and your choice of sauce, this will be a much healthier alternative to the greasy lamb kebabs you may be used to. Always looking forward to the next batch!