Make your own vegan doner kebab feast with this simple recipe, then check out our seitan recipe and vegan burger.


This new wave takes fast-food classics and gives them a plant-based makeover. In London, What the Pitta does a doner to rival any late-night kebab shop offering, and the quirkily named Temple of Seitan turns the wheat-based meat alternative into addictive vegan burgers and ‘wings’.


  • 2 tbsp vegetable oil
  • 400g seitan, sliced into thin strips (see notes below)
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tbsp garlic granules
  • ½ lemon, juiced


  • 1 tsp dried active yeast
  • 1 tsp caster sugar
  • 75ml almond milk, warmed
  • 1 tbsp olive oil
  • ¾ tsp sea salt flakes
  • 225g strong white bread flour, plus extra for dusting


  • 200g silken tofu
  • 2 cloves garlic, crushed
  • ½ a small bunch flat-leaf parsley, finely chopped
  • 1 tsp caster sugar


  • 100g white cabbage, thinly sliced
  • ½ red onion, thinly sliced
  • 1 plum tomato, sliced
  • ¼ cucumber, sliced
  • pickled chillies
  • pickled red cabbage
  • chilli sauce
  • 1 lemon, cut into wedges, to serve


  • STEP 1

    To make the pittas, whisk the yeast, sugar and 75ml of warm water, then leave to sit for 15 minutes. Add the warm almond milk, olive oil, salt and 1/2 the flour, and mix well until combined. Add the rest of the flour and bring together as a dough, then knead for 10 minutes until smooth and elastic, adding a little more flour if too sticky. Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave for 1-1½ hours or until doubled in size.

  • STEP 2

    For the garlic mayo, put all of the ingredients into a blender with some seasoning and whizz until smooth.

  • STEP 3

    Tip the dough out, knead briefly to knock the air out, then divide into 4. Roll each portion out into a rough round, about 18cm long, on a lightly floured worksurface. Heat a large, heavy non-stick frying pan. Add 1 or 2 pittas and cook until bubbles begin to form on the surface and the bottom is golden brown, then flip and cook the other side. Keep warm under foil while you make the rest.

  • STEP 4

    Heat the vegetable oil in a frying pan and add the seitan. Fry for 5 minutes until browned, then tip in all of the spices and cook for a further minute, stirring regularly. Squeeze in the lemon juice and season.

  • STEP 5

    Serve the seitan in a pitta with your choice of fillings, loads of garlic mayo and chilli sauce.

Seitan, also known as wheat gluten, is a meat alternative made from wheat. Look for the ready-made vac-packed version that is sold in one piece rather than the stuff sold in chunks in jars – we used Viana organic seitan, which is available to buy on

Try one of our other vegan recipes here...

Vegan Fajita Bowl with Cauliflower Rice Recipe

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