Homemade Vegan Döner Kebab

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