Plant Based kebab meat | Donner Kebab Vegan Friendly | Easy Seitan
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- Опубликовано: 12 сен 2024
- Plant-Based Kebab meat that tastes like donner kebab mean but is vegan friendly and made from vital wheat gluten. This is our easy Seitan recipe and we are going to show you how to cook vegan, high protein meat.
This is a vegan-friendly seitan kebab or vegan meat recipe which is made using vital wheat gluten.
A recipe for plant-based kebab that is an absolute must! We have been working on this recipe for months and have finally perfected it to the point where it may very well be better than any kebab you have ever had. This is a great source of protein with an impressive 35g of protein per 100g.
Get the full recipe on our website
getplantbased....
This came out perfect. I followed your instructions precisely and had no issues with the consistency or taste. Before warming it through I seasoned it with peri peri seasoning, small amount of oil, added it to the air fryer and served it with chips and salad! Thanks :)
If you marinate with tandoori slurry then it would be even better. Air fry it and then pour molten butter over it. Lastly pour some fresh cream and churn it with ladle in large bowl. The seitan would be much juicier and tastier than before. Its so tasty that my son can forgo chicken for it. I fear to mention the word "chaap" infront of him. He would scream "Mujhe abhi chahiye, abhi-abhi-abhi!!!".😂😂😂
I have made this twice now and I say this recipe is like magic! When you have all your pieces shaved off and rub added, add a generous amount of oil to a frying pan bring to the heat then add your vegan kebab meat. Keep a good eye on it and toss with tongs often, you do not want it to cook so much that it gets crispy, just keep tossing it and you will be fine. Plunk on top of a big plate of chips and cover generously with garlic mayo and you will swear you just got a kebab delivered to your door. I found that cooking in the oven wrapped on 150c (Edit 150 is better, and doubling the dough seasoning really does improve the flavor for the better) for 40 minutes gives an easier more cooked end product that is super easy to shave and slice. I will be trying this recipe by doubling the flavorings that go into the dough mixture, will let you know how it goes.
We are so glad you like this recipe! You should try it on pizza or in a sandwich! Thanks so much for letting us know about your experience with this! We are over the moon! 🥰😍
@@GetPlantBased I make homemade sub sandwiches and have tried this in them, it is fantastic.
@@GetPlantBasedOh! That's veg pepperoni pizza. You need to use some red coloured water to gluten while kneading it to dough. I would recommend washed flour method if you want to keep it soft.
Just made this tonight and was blown away by the smell and sight of this when I opened the tinfoil. This is like a block of kebab meat, I cant wait until tomorrow to add the rub and eat some.
Yes!!!! Vegan for LIFE! For the animals!!!💚💚💚💚💚💚💚🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱
@@J91383 but you step on insects everyday and drink fish home
I love this recipe, the flavour is spot on. If anyone can help me with an issue with the texture though I'd be very grateful. It can come out slightly gritty sometimes and I'm not sure what might cause this. I don't think the spices were gritty when adding them to the dry mix but I can feel it in the dough when kneading it.
Hello. So glad you enjoy the flavours! Gritty… hmmm are you using garlic power garlic granules? They could be many reasons as to why it’s gritty. We trialled this recipe with many versions over two years. Problems that we came up with was, sometimes the water was too hot and sometimes the water was too cold. Sometimes spice mixes can have different consistencies. (Cumin not ground fine enough)
I had the same problem, my dough wasn't so flex as presented here. Pieces were falling apart.
You could try adding the spices into boiling water which may help some to dissolve and then allow that water to cool down and then add the miso paste etc
I have several years of experience in seitan making and have seen that many a times spices or any powder which we mix to the gluten ball turn out to be gritty. That happens when the spices form lump and needs time for hydration. My suggestion is to pour water generously to uniformly mixed gluten and spice flour. Keep it that way for some time and either use little more gluten or all purpose flour to form a ball. At the same time you have to knead the ball as much as possible. You dont have to use excess flour or gluten otherwise the gluten ball would be hard and not stretchy enough.
The main thing is you need to give it more time, never make seitan in hurry.
Lovely!!! I enjoyed everything made from scratch!! Thanks for sharing your recipe
I've never seen anyone use a peeler before, nice.
Does this chew like kebab meat, or is it like really seitan chewy where you need to chew and chew.
The last step is missing...What's the best way to cook, or reheat, the 'meat' after the second seasoning?
Hey there. It’s all up to you. You can have it just like that, cold as a snack or warm it through in the oven for a few minutes or a quick flash fry in a pan on the stove top 😎 it’s great as a pizza topping too 😍
Really good recipe, is there anyway I can get close to this texture without using too much Wheat flour , as I want to not eat so much Gluten for health purpose?
it's not bad for you unless you suffer under celiac disease
Amazing!!!!!
I love this video
The recipe looks very good but I wouldn't cook anything wrapped in cling film. Many brands will simply melt into the food you're cooking.
Sure, You have a point there. Use Baking paper or cheese cloth instead. We use the cling film as it keeps all the flavour locked inside. We have used cheese cloth a few times and it has worked fine. We hope this is helpful :-)
@@GetPlantBased Yes, that's very helpful. Thank you! Can't wait to try this recipe.
the dough was waaay too wet. i had to add more wheat gluten at the end. otherwise it was really tasty.
Oh dear! Sorry about that. Was the water hot when you added it? We found the heat makes a massive difference in the consistency. Glad you found it tasty though 😋
Your recipe says to steam on medium high, in the video it's medium low. Which one should I be using?
Hi there. Thanks for getting in touch. Bring the pan to the boil and then reduce the heat just to a simmer medium low. It just depends on your appliance really you want the water to be gently simmering. Hope this is helpful 🙂
@@GetPlantBased Alright, thank you very much!
I tried this recipe yesterday and after 18 hours in the fridge the seitan wasn't spongy anymore, but still soft. Not in a state where I could cut it with a peeler. It might've been due to me using rapeseed oil instead of coconut. I will put it in the oven at 350F to see if that alleviates that problem.
@@K-MHamm Hello Kevin. A late response (we have been testing in order to give you our thoughts) ok we did 2 batches cooked at the same time and we used cold pressed rapeseed oil instead of coconut oil. One batch we tried using hot water (40’C) and the other we used cold water straight out the tap. We found that the one using not water was a tougher consistency that was easier to peel. The other using the cold water required a bit more kneading and was much softer and not at all good to peel. So advice would be to make sure the water is hot and try to keep the seitan long rather than round when steaming. We also tested the seitan in different shapes, round or cucumber shaped. The outcome was that keeping it more in the shape of a cucumber or sausage makes it better for shaving/peeling 🙂 we hope this has been helpful!
@@GetPlantBased Thank you so much for the detailed testing! I will keep this in mind when I'm making this recipe next time.
Pink salt as in Himalayan or Kala Manak?
Himalayan 🙂
@@GetPlantBased thank you!
Kala namak - Himalayan Black Salt.
Pink salt - Himalayan Pink Salt.
Sendha namak, the pink variant, not pure white.
Are there alternatives to the celery salt, miso and coconut oil?
Hi. You could use pink himalayan salt instead of salt or half the amount sea salt.
skip the miso and add an extra tsp soy sauce.
Use any cold pressed oil of your choice. We often make this without any oil and it tastes great. The use of oil just gives it that feeling of a naughty takeaway 😋
@@GetPlantBased Will try without oil than :D!! Thanks :D!
@@milossimicsimoWithout any oil or fat content the seitan feels dry. Its better to enjoy these delicacies in less quantity and less frequently if one has weight management issues.
any other ways to cook it instead of steaming?
Hi there. Thanks for watching! We always steam our seitan but we have seen other people boil it in water with a little soy sauce added to it. We are not sure how it would come out though. you could maybe try and make it in the oven too (ban Marie style)
Yeah you can broil it with a nice broth. Probs about 30mins one side at 190c, flip it and rub the broth about then another 25-35mins. It'd work for sure.
It's not meat if it's plant based it's just steamed raw dough with some seasoning what nutrition do you get out of that
It's gluten. Can you not read??
@@rajeshnd it says kebab MEAT can you not read?
@@EhsanMusic which part of "Plant based" do you not understand? 😂 Please learn to read and come back in a few years.
@@rajeshnd what part of meat do you not understand
There is only 3 spices in kebab, cumin, ground white pepper and salt...NOTHING ELSE.
If you're gonna be pedantic you could at least be correct. Salt is not a spice. And also, three flavourings according to who? You? I think you'll find there are many different takes from various people on what /should/ be in a kebab. So piss off with your shite faux elitism
But gluten is bland in taste, so you need to give it flavour by using aromatic spices. Real meat already has its own flavour so you need lesser spices in it.
@@Dave_en black and white pepper powder and cumin powder are the only flavours of kebab, no other spice in the world is going to give you the taste of lamb shoulder, which due to the low cost of ingredients isn't particularly obvious in taste in the final product anyway.
@@madcommodoreyou need to flavor the seitan to have the meat flavor, then you can add extra cumin and ground pepper if you want. This is a great recipe
Stop wasting people's time with such useless comments. More spices are always better.
can i put egg?
Its a vegan recipe...
So it's flour kebab not meat that's disgusting
well a vegan meat kebab will be hard to do 😅
@@Reportforfeed yeah so why does it say meat when it's just flour and water with some spices 🤢🤮 My god people eat anything these days
@@LailaQ It's fake meat, to not hurt an animal and still keeping a similar taste.
@@LailaQ better than killing animals to eat them. What will you eat next, your children?