It’s me again. Laine. Or maybe I should say Logan. As many of you may know, choosing a name is difficult business. I hope this is the one, but who knows, time will tell. Today I’ve got a recipe for you. It’s a fairly new one, but I fell in love with it right away. For those of you who have never had seitan, you should really give it a try. Unless you’re allergic to gluten of course, since that’s what it’s made of. You may have some trouble finding vital wheat gluten, but trust me, it’s worth it, because seitan is a very versatile and affordable meat substitute if you make it yourself. It may seem like a lot of work, but it’s not that bad once you get the hang of it. And it can be frozen, so you can easily make big batches. So, let’s move on to my take on vegan döner.
- 2 cups vital wheat gluten
- 0.5 to 1 cup of nutritional yeast
- 1 tbsp neutral tasting oil (I used sunflower oil) + extra for frying
- 1 tbsp tahini
- 1.5 tbsp soy sauce
- 0.5 tbsp garlic powder
- 0.5 tbsp onion powder
- 1 tsp paprika powder
- 1 tsp black pepper
- 1 cup of water + extra for boiling
In a large bowl (preferably glass or ceramic, because that’s easiest to clean) mix all dry ingredients. In a separate bowl mix all wet ingredients. Pour the wet mix in with the dry mix and combine well with a spoon or with your hands if needed. In a large skillet (preferably without non-stick layer) heat another tablespoon of oil. Flatten your dough in the skillet and fry on both sides until browned. Add just enough water to cover and cover with a lid. Let this simmer for roughly 45 minutes. The seitan will have grown in size and will have absorbed most of the water. Let cool and cut into portions. This recipe makes about 8 servings.
This is what it should look like when it’s done. Sorry for the poor quality pictures. I’ll make sure to take better ones and update next time I make it.
To use cut as thinly as possible, which can be done either before freezing or when using. Then heat oil in a wok and stir fry your seitan with quite a lot of döner spice mix (either store bought or homemade, or replace it with shawarma spice mix) until most (but not all) of the moisture has evaporated.
This seitan döner can be used in Turkish dürüm wrap with fresh veggies, garlic sauce and hot sauce (my personal favorite), on top of either Turkish or Italian pizza or with fries. If you can’t find dürüm wraps you can substitute these with tortillas.
I hope you enjoy this recipe. I certainly do. See you next time. Bye!