Vegan Doner Recipe

This Vegan Doner recipe is based on the traditional Turkish Doner Kebab but it is far healthier, plant-based and cruelty free. Homemade Seitan is cooked in Doner spices and stuffed into a Pita bread with salad and sauce for one delicious meal that any meat-eater ought to be jealous of!

I've never been a meat-eater so I don't create my Seitan recipes to immitate meat at all but when I began experimenting with Seitan, about 4 years ago, my partner Ryan wasn't Vegan so it was nice to create something that we could both eat which was cruelty-free and delicious too. This Vegan Doner recipe was something we both agreed we loved and it soon became a staple recipe and still is now!

This Vegan Doner recipe was created because my favourite Vegan Pub in Canterbury had it on their menu, and whenever I went, I would always order it! It was served in a large pitta bread, fries, Vegan sour cream and Salad; when it came to the table, it looked seriously intimidating for someone who has never eaten meat before. I asked the server who was a meat-eater how close it was to the real thing and he told me it was pretty close.

I knew it was time to go home and create my own Vegan Doner recipe so that I can curb my cravings at home and when I visited the pub for food, I could try something else from the menu!! (Sadly, the pub has closed down)

My ‘Vegan Doner’ recipe begins with making your Seitan which needs to be done and rested for 8 hours or up to a week in advance. The Seitan then needs to be sliced into thin slices, and if you have a meat slicer or similar then this will give an authentic look. Next is the Doner spice mix, which I created from the ingredients found on a pre-made Doner mix and adapted quantities to suit the recipe. Toss the Seitan slices in the Doner mix and cook them in a frying pan to achieve a nice crisp Seitan meat.

Next assemble the ‘Vegan Doner’. Traditionally the ‘meat’ is served in a Pita bread which is the easiest and best way to present the Doner, but you could also serve in a sandwich or flatbread if you prefer. Then depending on your preference, you can add salad/vegetables including tomato, lettuce, cabbage, sumac onions, picked cucumbers and picked chilli with sauce of choice including a non-dairy yogurt sauce and/or chilli sauce.

Personally I love to serve my Seitan meat for my ‘Vegan Doner’ in a traditional Pita bread (Wholemeal), with lettuce, sliced onion and tomato with a generous amount of homemade non-dairy Garlic Yogurt sauce. For those who aren't Salad/Vegetable fans, like my partner Ryan, I simply serve the Seitan meat in a Pita Bread with Fries and Garlic Mayonaise.


Vegan Doner Recipe

Prep time
Cook time
Total time
Serves: Serves 6


  • 1½ cups vital wheat gluten
  • ½ can chickpeas, keep some brine
  • ½ cup chickpea brine
  • ½ cup vegetable stock
  • ½ tsp dijon mustard
  • 1 tbsp white miso paste
  • 1 tsp cumin powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 2 tbsp chickpea flour

Doner spices

  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp chilli powder
  • pinch chilli flakes
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp fine salt
  • ½ tsp black pepper

To serve

  • Pitta breads
  • 1 red onion, sliced
  • Lettuce, shredded
  • Dairy-free garlic sauce
  1. Firstly make the Seitan a day or up to a week in advance. In a food processor combine the chickpeas first and break them down, then add the brine, stock miso and dijon mustard and process until smooth. Remove and set aside in a mixing bowl.
  2. Then add the gluten, cumin powder, nutritional yeast, onion and garlic powder and chickpea flour and pulse to combine, add the wet ingredients to the processor and pulse a few times to incorporate, scrape down the sides as necessary.
  3. Knead the dough in the processor for 3 minutes, then leave to rest for 10 minutes whilst you set up your steamer.
  4. Place the dough into a compact rectangular shape and wrap in a layer of foil and then another layer of foil. Place in the steamer for 1 hour.
  5. Let it cool completely in its foil and then place in the fridge overnight.
  6. When you're ready or the day before you serve the Kebab, toss all the spices together, and slice the loaf into equal sized slices no more than ¼ inch thick, and then add the slices to a mixing bowl or tub and add a tablespoon of olive oil and the doner spices and toss it all to combine and coat the Seitan in the spices, cover the container and marinade for 30 minutes or up to a day.
  7. Cook the Seitan slices in a frying pan with a tablespoon or two of olive oil, you may need to do this in batches and ocassionally move around so they don't stick and burn, turn them over to evenly cook.
  8. Alternatively lay the slices on a baking tray in a single layer and bake in the oven for 10-15 minutes until golden and tender.
  9. Serve the Seitan slices in pita breads with shredded lettuce, sliced red onion and homemade garlic sauce plus a side of fries and salad if you wish.

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