Vegan And Broke

Vegan Doner Kebab

Cook Time: 1 day

Costs: <£5 serves 4

Region: Middle East

Difficulty: 3.5/5

Post Main


Living in the UK, doner kebab is a very sought out drunk food. I have grown up in a city with all different cultures and the one dish I have eaten a lot before going vegan is the lamb doner kebab. I wanted to enjoy the flavours of a good doner kebab but without the guilt and the negative health effect that traditional kebabs have. I have searched across the internet and found Get Plant Based vegan doner kebab recipe on youtube. This recipe is really based on that recipe and we recommend checking out their recipe.


This vegan doner kebab is extremely cheap recipe and it will be the spices that will bring the price up. You’ll only be using a fraction of spices and dried spices have a long shelf life. The main ingredient is the Vital Wheat Gluten is about £2 for a 500g bag at Holland and Barrett.


This is a very healthy recipe, the kebab “meat” is actually made using seitan which is made from vital wheat gluten. Vital wheat gluten is just flour with starch washed out leaving just the insoluble protein. Seitan is about 80% protein, probably one of the best sources of protein for vegan and even non-vegans. The biggest downside for this recipe is if your gluten intolerant you should definitely skip this recipe as it is pure gluten. The vegan doner kebab suggests adding coconut oil and oil at the end but you can omit this to make it oil-free but this will affect the flavour.


This recipe is mid-level as there are many steps to this recipe and may get complicated. The most difficult part of it is kneading the dough and cutting the kebab. Also, you may find it difficult to find vital wheat gluten, they generally sell it very cheap in general health food stores like Holland and Barrett. Waiting for the this vegan doner kebab to cool overnight may also be very time consuming but on the bright side this a very easy meal prep dish and actually pretty healthy if you omit the oil we add at the end.


The doner kebab was originally invented in Belgium by the Turkish migrant, Kadir Nurman. This dish is now available across Europe and you can find kebab stores in almost most European cities. Unfortunately, it is difficult to find places that serve vegan doner kebab so this recipe is for my fellow vegans.

vegan doner kebab



  • 200g Vital Wheat Gluten
  • 200ml Hot/Warm Water
  • 1 tbsp Miso Paste
  • 1 tbsp Marmite
  • 1 tbsp Cooking Oil
  • 3 tbsp Soy Sauce

1st Spice Mix:

  • 1 tbsp Onion Salt
  • 1 tbsp Garlic Granules
  • 1 tbsp Oregano
  • 1 tbsp Smoked Paprika
  • 1/4 tbsp Cayenne Pepper
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • Salt to Taste
  • Pepper to Taste


2nd Spice Mix:

  • 1 tbsp Oregano
  • 1 tbsp Smoke Paprika
  • ¼ tbsp Cayenne Pepper
  • 1 tbsp Coriander Powder
  • 1 tbsp Cumin Powder
  • Salt to Taste


  • 1 Large Bowl
  • 1 Medium Bowl or Jug
  • Wooden Spoon
  • Aluminium Foil
  • Steamer
  • Sharp Knife or Peeler
  • Optional: Metal Skewer
  • Frying Pan


  1. Into a large bowl add your vital wheat gluten and the first set of spices and mix the dry ingredients.
  2. In another bowl or measuring jug. Add your water, miso, marmite, oil and soy sauce. Make sure the liquids are well incorporated.
  3. Pour the wet ingredients into the large bowl and mix them into the bowl using a wooden spoon.
  4. Soon the mixture will start to lump up, use your hands to form this mixture into a dough ball.
  5. Knead the dough for 7/10 minute for a meat-like texture.
  6. Place the dough on a thick sheet of aluminium foil.
  7. Shape the dough into a log and then wrap the dough in the foil.
  8. Place the steamer pan on medium heat and pour in hot water, make sure the water is on a gentle boil so it does not make the seitan spongy. 
  9. Put your package into the steamer and steam the dough for about 45 minutes. Alternatively, you can place it into a deep pot and boil the seitan.
  10. Unwrap the seitan and let it cool to room temperature.
  11. Place your seitan into a container and leave it in the fridge overnight or 24hours. This will help combine the flavours and will firm up for cutting thin sheets of meat.
  12. Into a small container, make the seasoning mix with the second set of spices.
  13. On the next day, take out the seitan from the fridge and use a peeler to make nice thin strands of meat. You can also use a knife to cut the kebab, Optional use a metal skewer to keep the kebab upright while cutting.
  14. Using a lidded plastic container, add the doner meat and spices so the meat is nicely coated.
  15. Give the container a good shake.
  16. Preheat a pan on medium heat and add some cooking oil.
  17. You may add some sliced onions and let them brown.
  18. Add the doner meat to the pan and let the meat brown.
  19. Once the doner meat is browned nicely, serve it on a plate.

Enjoy with Salad and Naan, Chips or Rice.

For more food like this
Vegan Doner Kebab

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Hope you enjoy this recipe as much as we do, post your pictures of your Vegan Doner Kebab in the comment section! We would love to see your on twists on our recipe! We would really appreciate if you can share this post with your friends and family as it will help us make more content.

Cheap and Simple £5 Vegan Doner Kebab - tastes just like the real thing - Vegan And Broke

One dish that I craved after going Vegan was the Doner Kebab. Although very tasty it is really unhealthy and let's not forget cruel to the animals. This Vegan Doner Kebab is both very tasty and also much healthier in comparison. We hope you give this a try as it is very inexpensive to make!

Type: Main

Cuisine: Middle Eastern

Keywords: vegan kebab, vegan doner kebab, vegan doner, lamb doner recipe, doner kebab recipe, vegan donner, vegan donner kekab, plant based kebab, plant based doner kebab, vegan turkish food, vegan middle eastern food

Recipe Yield: 4

Preparation Time: PT1D

Cooking Time: PT1D

Total Time: PT1D

Recipe Ingredients:

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