Seitan Saturday: No-Kebab

Kebab. It’s some sort of thinly sliced animal stuff, popular in turkic regions and pretty much everywhere nowadays, thanks to immigration. I’ve never even had it, nor do I plan do (such surprise!), but as a medium of food it’s pretty nice. At least for serving it in a pita or in a wrap. Besides, variation is always nice, right? We also have a local “delicacy” which involves kebab, and which we’ll maybe veganise for nobody’s pleasure at some point, but more on that later…

Home made pita filled with vegan kebab, cabbage-tahini salad, tomato, pickles, kebab dressing and hot pepper sauce.


Seitan Kebab

The original kebab recipe in Finnish is in Decapitated foodblog.

3 dl vital wheat glute
1,5 dl chickpea flour (gram flour)
0,5 tsp salt
2 tsp pepper
3 tbsp soy sauce
2 tbsp ketchup
1 tbsp sriracha
1,5 dl water
0,5 tbsp oil
water and soy sauce for boiling (or only water)

0,5 dl soy sauce
0,25 dl balsamic vinegar
0,5 dl water
pinch of salt and pepper
2 tsp paprika
1 tsp chili powder
1 tbsp tomato puree
1 tsp basil
1 garlic clove, minced

Combine vital wheat gluten, chickpea flour, salt and pepper. In another bowl combine soy sauce, ketchup, sriracha, water and oil. Add to the four mixture and knead couple of minutes. Add more water if you can’t form a dough. Shape into a elongated loaf. Boil 15 minutes in water seasoned with soy sauce.

Wrap the boiled seitan in foil and bake 30 minutes in 175 Celsius degrees. Turn the heat to 200 degrees and bake 5 more minutes. Allow to cool until you’re able to handle it.

Whisk all the marinade ingredients together. Cut the seitan into long and thin strips. Marinade the strips at least 20 minutes.

Put the marinaded seitan on a baking sheet and bake about 5 minutes in 225 Celsius degrees. Or heat them on a frying pan.



3 comments on “Seitan Saturday: No-Kebab

  1. ameyfm says:

    ha! I love your “flour friday” and “seitan saturday” themes. The kabobs look good. I really like seitan, but I haven’t made it for far too long. Just today I bought some veggie broth so I can make a batch soon.

    • nomad says:

      I’m still a bit undecided about the possible adverse health effects of eating straight gluten, but I don’t think that’s a problem unless you eat a ton of seitan every day… 🙂

      The “modularity” alone is a very good reason to include seitan into your diet, at least from time to time. And if you use gluten flour, it’s not even such an effort to make.

  2. Malitsu says:

    I’ve never even tried meat kebab but this went right on my to-do list!

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