Seitan Doner Kebab

Drawing inspiration from the shaved, roasted meat dishes of Greece, Turkey, and the Middle East—including gyro, kebabs, and shawarma—our veganized version of this satisfying midday or late-night favourite features strips of chewy seitan, lots of crisp vegetables, pillowy bread, and a couple of our favourite kebab-shop sauces.

📝 Ingredients

• 14.109 oz seitan
• 1 Tbsp vegetable oil
• 2 tsp chicken spice mix
• 1/3 cup unsweetened soy yogurt
• 1 Tbsp tahini
• 1 garlic clove
• 1/4 tsp salt
• 1/2 cup vegan mayonnaise
• 2 Tbsp fresh mint leaves
• 2 Tbsp fresh dill
• 1 tsp fresh lemon juice
• 1 tsp agave syrup
• 1/4 tsp salt
• 2 Tbsp ketchup
• 1 Tbsp harissa paste
• 1 tsp pomegranate molasses
• 1 Turkish pide bread
• 1/4 head iceberg lettuce
• 1 medium tomato
• 1/4 cucumber
• 1/4 small red onion
• 4 pickled pepperoncini peppers

👨‍🍳 Instructions

1. 1Thinly slice the seitan.
2. 2Heat the oil in a large pan over medium-high heat. Add the seitan and spice mix, and cook until golden to your liking.
3. 3Mix the tahini garlic yogurt ingredients in a small bowl.
4. 4Blend the herby mayo ingredients in a small food processor. Alternatively, finely mince the herbs and mix in with the remaining ingredients.
5. 5Mix the spicy ketchup ingredients in a small bowl.
6. 6Optional step: press the bread in a preheated grill pan.
7. 7Slice the bread open to create a pocket. Smear the herby and hot sauces on each side of the bread, and fill with the seitan and veggies.
8. 8Serve with a pepperoncini pepper on the side, and drizzle with the tahini garlic sauce. Enjoy!