Vegan Donairs

Homemade Vegan Donairs
Homemade Vegan Donairs

Had these fabulous donairs the other night. Might not be the same as what I remember having out on the street but I’m pretty certain that it’s a whole lot better for me, the environment and the animals it didn’t include.

The basis of this creation was a post at where there is a sauce recipe and one for the rest of the filling including the mushrooms and the spices to use. This was very tasty but with the mushrooms cooked down, it didn’t really look like that much food (so note, that you may want to double or even quadruple the recipe). I remembered then that I had some of the following seitan sliced and frozen in the freezer. A couple minutes later it was heated and stuffed into my face!

Homemade Vegan Donairs
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VEGAN Donair seitan

This recipe was posted in the Facebook group VEGAN EDUCATION GROUP – NOVA SCOTIA would likely have to be a subscriber to see it there if I could find it again.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Halifax, vegan
Keyword: donair



  • 3 cup vital wheat gluten
  • 3 TBS chickpea flour
  • 3 tsp cornstarch
  • 3 tsp oregano
  • 3 tsp pepper
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp cayenne to taste
  • 12 TBS nutritional yeast
  • 1 1/2 tsp paprika
  • 1 1/2 tsp mustard


  • 3 TBS oil
  • 3 tsp garlic
  • 3 tsp liquid smoke
  • 2 1/4 cups water
  • 1/4 cup soy sauce
  • 3 TBS maple syrup


  • Preheat oven to 350.
  • Mix dry ingredients together in a bowl.
  • Pour the wet into the dry and mix well to form a nice solid dough.
  • Roll into the desired shape and wrap in 2-3 layers of tin foil.
  • Bake on a baking sheet for 45 minutes seam side down, flip and bake another 45 minutes.
  • Let cool and refrigerate a few hours. It will harden as it sits. It will be good in the fridge for a week or two, or in the freezer for 3 months.


In the picture, I used the seitan in this recipe plus the sauce and seasoned mushrooms from the one found at