Vegan Döner Kebab Recipe
Ingredients
- 350g vital wheat gluten (vwg)
- 400g can of chickpeas drained
- 300g pack of silken tofu
- 5t extra virgin olive oil
- 4t plant milk
- 2t double concentrate tomato puree
- 2t lemon juice
- 1t dextrose powder
- 1t polish mustard
- 30g sachet of kebab seasoning
- 2tsp salt
- 2tsp liquid aminos
- 1tsp dark miso
Preparation
Add all ingredients except vwg to food processor and mix on high speed until smooth
On low speed, slowly add the vwg
Continue to mix for 2 minutes
Take a large metal skewer and tear off chunks of dough about the size of a tennis ball and flatten into a rough patty shape
Dip the patty in a bowl of olive oil and push onto the skewer
Repeat until all dough is used
Place on a sheet of baking paper large enough to wrap the kebab completely with excess to go over the skewer
Place the kebab and baking paper onto a large piece of extra strong foil with enough spare to wrap twice around the meat and plenty of excess
Drizzle oil, smoked paprika, lemon juice and a few squirts of liquid aminos over the kebab
Also season with salt and pepper
Wrap the baking paper over the meat
Roll the foil into a sausage fairly tightly
Now twist the ends around the skewer in opposite directions - one hand clockwise, the other anticlockwise
This will cause it to all tighten up
Use kitchen string to secure a tight knot on one end then wrap the string around the entire length using butcher knots until both ends are secure and tight
Place on a baking sheet in an oven at 150c for 2 hours
Cool to room temp then refrigerate for 24 hours
Unwrap and slice as thin as you can
Make a marinade: 3 garlic cloves mashed up in salt into a paste, juice of one lemon, 1/2 cup of olive oil, a few squirts of liquid aminos and a sachet of the kebab seasoning
Toss the meat in the marinade and cover