Vegan Donair (Seitan) adapted from V-Spot 16
This makes A LOT
Servings: 1 Huge Loaf
- 1 cup of canned white kidney beans rinsed and drained
- 1/2 small onion peeled and cut into large chunks
- 5 cloves garlic
- 3 tbs olive oil
- 1 tbs sesame oil
- 1/2 tsp of liquid smoke
- 1 tsp red pepper flakes
- 1 tbs Italian seasoning
- 2 tbs dehydrated chopped onion
- 1 tbs garlic salt
- 1 tbs smoked paprika
- 2 tbs nutritional yeast
- 1 tbs miso paste
- 2 cups cool water
- 2 + 3/4 cup vital wheat gluten
- Tin Foil
- Spray Oil
- Something to Steam in I used an Instant Pot
Add garlic, onion and spices to a food processor and process until you form a paste. It doesn’t have to be completely smooth, but cannot have any visible chunks.
Add beans, olive and sesame oil, miso paste and liquid smoke and process until smooth. Add to the bowl with the spice paste and stir with a spoon until all is combined.
Stir in the cool water and once everything is consistent, add the vital wheat gluten. The mixture will almost instantly becomes hard to stir, the gluten forms fast and while you don’t want to over mix it, make sure there is no sign of raw flour in the dough.
Spray a large piece of tin foil with non-stick spray. Place the dough in the center of the tin foil and shape into a fat log about 10″ in length and about 4″-6″ tall/wide. Wrap well in foil making sure that water cannot get into the seitan and steam for an hour.
**Instant Pot Instructions. Put the wrapped seitan on a metal rack in your pot with 1 cup water. I set mine to steam for 60 minutes with a natural pressure release.
At the 45 minute mark, heat your oven to 350°. Once the seitan is finished steaming, remove all the foil and place on a prepared baking dish and bake for 45 minutes. Remove from the oven and let cool at room temperature.
Do not slice until it is completely cool if you want thin shavings.
Pan fry with a little spray oil when you're ready to serve.