Plant based kebab rolled in a homemade pizza dough with cream cashew garlic sauce, pickled red cabbage, fresh salad and a spicy chilli sauce.
- 875g strong white flour (00 flour)
- 15g fine pink himalayan salt
- 7g instant yeast
- 1/2 tsp sugar
- 550-600 ml luke warm water
Pour the water into a jug and dissolve the sugar. Add the yeast to the water and allow to sit on the top of the water for 5 minutes.
Add the flour to a large mixing bowl and add the salt. Combine thoroughly and then make a hole in the middle.
Whisk the yeast together with the sugar water and then gradually add it to the flour while stirring with a fork. Continue to combine using one hand until it forms a shaggy ball.
Tip out onto a clean work top and kneed until a smooth ball is formed. Leave to rest for 10 minutes.
Lightly flour the work top (if needed) and kneed for a further 10-15 minutes. You are looking for a soft but stretchy consistency. The dough should not be too dry or too sticky, add more water if its dry and more flour if it is sticking to your hands.
Lightly oil a large bowl or bucket and place the dough into it (we use a large bucket, it is our dedicated pizza dough bucket) and cover with cling film. Leave in a warm room and allow to rise for at least 2 hours. It Should double in size.
- 400g Vital wheat gluten
- 2 tsp celery salt
- 2 tsp smoked paprika
- 2 tsp oregano
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp cumin
- 2 tbsp coriander
- 2/4 tsp cayenne pepper
- 1 tsp ground black pepper
- 400ml warm water (around 40-50ºC)
- 40ml soy sauce
- 2 tsp miso paste
- 4 tbsp coconut oil or cold pressed rapeseed oil
Place the dry ingredients into a large bowl and mix thoroughly.
Add the soy sauce, miso and coconut oil to the warm water. Stir until combined.
Pour the liquid into the dry ingredients while continuously mixing with a fork.
Using clean hands knead for 4 minutes. (add more water at the beginning if needed)
Half the seitan and create 2 sausage like shape and place into cling film, wrapping it up nice and tight then again in greaseproof baking paper or foil. You can also use cheese cloth but the results may differ.
Step 6 Steam for 40 minutes on a medium-high heat. Once cooled completely place in the fridge overnight. This step is important as the flavours will develop over time.
Step 7 Using a potato peeler, shave the kebab as required. Store in the fridge for up to 5 days. This can be used as a pizza topping, kebab meat or as plant-based jerky.
For extra flavour (we recommend this step!!!!) make a jar of donner kebab spice
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp coriander powder
- 1 tsp cumin
- 1/2 pink salt
- 1/4 tsp cayenne pepper
- 1/2 tsp ground black pepper
Mix all the ingredients together in a jar.
Add about 1 tbsp to 120g shaved meat with a drizzle of cold pressed rapeseed oil.
- 500g red or white cabbage
- 2 tbsp cold pressed rapeseed oil or olive oil
- 1 lemon, freshly squeezed (3 tbsp)
- 1/4 tsp fine pink himalayan salt
- a pinch of sugar (optional)
Using a large sharp knife, thinly slice the cabbage. Place into a colander and wash under running water and drain thoroughly.
Mix together the oil, lemon, salt and sugar to make a dressing. We use a glass jar with a lid and shake it up.
Place the cabbage into a zip lock bag or a large tub and combine with the dressing. Seal and place in the fridge for at least 30 minutes. We recommend leaving it for longer as the flavours develop more over time. (3-4 hours)
Cashew Garlic sauce
- 100g unsalted cashews
- 1/4 tsp onion powder
- 2 cloves garlic
- 1/2 tsp sea salt or pink salt
- 100ml water
- 1/2 a lemon
- 50g plain natural soy yogurt
- 2 tbsp nutritional yeast
Soak the cashew nuts in hot water for 1 hour
Drain and rinse the cashew nuts and add them to a high-speed blender with 100ml of cold water, onion granules, garlic, nutritional yeast, lemon juice and salt.
Blend until very smooth. Plac into a jar and mix in the yogurt. Store in an airtight container in the fridge. This will keep for 4-5 days.
Tomato Chilli sauce
- 400g tin chopped tomatoes
- 1 red onion, diced
- 1 tsp olive oil
- 1 clove garlic, crushed
- 2 tbsp tomato purée
- a squeeze of lemon juice (2 tsp)
- 1/2 tsp chilli flakes or 1 fresh red chilli, diced
- 1 tsp dried oregano, or mixed dried herbs
- generous pinch sugar (any kind)
- salt and freshly ground black pepper
- Gently saute the onions in the olive oil until caramelized. Add the garlic, herbs and chilli flakes and saute for a further 2 minutes.
- Add the tomatoes, sugar, salt, pepper and tomato puree and simmer for 7-10 minutes until the sauce has thickened.
- Add the lemon juice and allow to cool.
Once all the above ingredients have been prepared (we recommend doing the above recipes the day before in preparation.)
- Preheat the oven to its highest setting. Around 220°C
- Divide the dough into 4 equal portions, and shape each portion into a ball. Cover with a damp cloth and allow to prove again for about 15 minutes.
- Dust the work surface liberally with flour. Roll out one piece of the dough to form an oval around 50cm long.
- Transfer the pizza base onto a baking tray dusted with flour.
- Cover the surface of the dough with around 2 tbsp of tomato sauce.
- Bake for 8 minutes, then remove from the oven and add the kebab and toppings of choice. (we use sliced red onion, olives, green pepper and jalapenos) Bake for a further 5 minutes.
- Repeat with the remaining dough, tomato sauce and toppings.
- Add red cabbage, tomato and lettuce with a topping of garlic sauce and then carefully roll the dough to make a wrap. Cut in half and enjoy!
These are very big wraps so the portions are not for the faint hearted. You can cut them in half and feed 8 people.
When baking the dough make full use of your oven. Use all the wire racks. We only have 2 so we bake 2 at a time.
To make the Kebab extra crispy, turn the grill on and grill for a further 5 minutes. Be careful not to crip the dough up too much though.