Vegan Seitan Döner
by Tavolino
A hearty, homemade seitan kebab that achieves an authentic texture and flavor through a robust spice blend and searing in a hot pan.
Ingredients
- Seitan fix 150 g
- Sweet paprika 2 tsp
- Oregano 2 tsp
- Pepper 2 tsp
- Water 170 ml
- Vegetable broth 2 tbsp
- Basil 1 tsp
- Garlic powder 1 tsp
- Salt 1 tsp
- Cumin 1 tsp
- Chicken seasoning 5 tsp
- Smoked paprika 1 tsp
- Gyros seasoning 4 tsp
- Vegan yogurt 5 tbsp
- Garlic 3 cloves
- Cucumber 1 piece
- Oil 2 tbsp
Preparation
- 1
Mix 150 g of seitan fix with 1 tsp of paprika, 1 tsp of oregano, and 1 tsp of pepper in a bowl.
- 2
Add 170 ml of water and knead the mixture vigorously for 5 minutes until a fibrous structure forms.
- 3
Let the seitan dough ball rest for 10 minutes to allow the flavors to develop.
- 4
Bring 6 liters of water with 2 tbsp of vegetable broth to a boil in a large pot.
- 5
Cut the seitan ball in half.
- 6
Reduce the heat so that the water is only simmering gently.
- 7
Cook the seitan pieces in the broth for 60 minutes, turning them after 30 minutes.
- 8
Remove the pieces, press them out in a colander using a spoon, and let them cool.
- 9
Cut the cooled pieces into 3-4 mm thin strips.
- 10
For the spice blend, mix 1 tsp of oregano, 1 tsp of basil, 1 tsp of garlic powder, 1 tsp of paprika, 1 tsp of salt, 1 tsp of cumin, 1 tsp of pepper, 5 tsp of chicken seasoning, 1 tsp of smoked paprika, and 4 tsp of gyros seasoning.
- 11
Knead the seitan strips thoroughly with the spice blend so that it is well absorbed.
- 12
Fry the seasoned strips in a pan with 2 tbsp of oil over medium heat until crispy.
- 13
For the tzatziki, mix 5 tbsp of yogurt with 3 pressed garlic cloves, 1 grated cucumber, and a pinch of salt.