Vegan Kebab with oilfree sauce and homemade flatbread

From scratch maked kebab

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Hello my dear fellows,

With this delicious version of the kebab, you will not miss the original kebab with meat. Here is a delicious vegan version of the popular kebab. Why should miss meals if you can veganize it easily? vegan | wheatfree | sugarfree


Why I just want to share this delicious kebab with you?

Very simple, you have to try this really. After we have a kebab in almost every corner in Germany, and we really liked to eat it in our “non-vegan” time, my husband and I craved it.

After I had also still left TVP  of my “cream veal strips”, I found the perfect uses of the remaining chunks.

Where does the kebab get its taste from?

After I had explored the Internet, with which spices the kebab is seasoned, I have created for us the perfect composition of the spices. To insert the shreds I used among others: Oregano, thyme, turmeric, lemon juice, garlic. And let it in the fride overnight.

For the tasty sauce, which in my opinion also makes a lot of the taste, I used plant yoghurt diluted with water. And all without adding oil. This sauce I could have simply spoon empty. Or just dribble over potato wedges.

The kebab bread

Who would like to bake homemade kebab bread get here a delicious recipe. Or simply buy small bread rolls. The kebab sandwiches are relatively prepared. And of course, tastes much better when they are self-baked.

As an accompaniment, there was still onion, cabbage white and red, pepperoni, iceberg salad, tomato.

Enjoy this delicious meal and take a photo of your creation and tag me with @veeatcookbake/# veeatcomforts. I do not miss anything of you. Can’t wait to see your food.

Vegan Döner/ Kebab
This delicious variation of the kebab, you do not miss the original kebab with meat. Here is a delicious vegan version of the popular kebab. Why should miss meals if you can veganize it easily?
Recipe type: vegan, dairyfree, eggfree, oilfree, plantbased
Serves: 4
Kebab marinade
  • 2 onion, grated (3 tsp onion powder)
  • 4 cloves garlic, pressed (2 tsp garlic powder)
  • 2 tbsp tomato paste
  • 8 tbsp vegetable broth
  • 2 tsp Oregano
  • 1 teaspoon basil
  • 2 tsp thyme
  • 2 tsp paprika
  • pepper
  • 1 teaspoon salt (optional)
  • 1 tsp turmeric
  • 4 tsp lemon juice
  • 100 - 150 g dry TVP strips
  • Sufficient vegetable broth to cover the TVP strips
Yoghurt sauce
  • 375 g of plant yoghurt, unsweetened
  • 60 ml of water
  • 2 teaspoons apple cider
  • 2 tsp lemon juice
  • 1,5 tsp nut butter (almond white or cashew or your homemade)
  • 2 cloves of garlic, pressed
  • salt
  • pepper
  • Herbs as desired (parsley or chives)
Kebab bread
  • 400 g flour (spelt flour)
  • 105 ml of plant milk
  • 105 ml of water (optional sparkling water)
  • 42 g fresh yeast (21 g active dry yeast)
  • 1 teaspoon maple syrup
  • 25 g of nut butter (white almond or cashew)
  • 18g of salt
  • 3 tbsp Aquafaba
  • 2 knife tips turmeric
For Brushing
  • 1 tbsp Aquafaba
  • ½ Msp turmeric
  • 2 tablespoons planting drink
  • pinch of salt
  • 2 tbsp sesame (optional)
  • 1 teaspoon black cumin (optional)
Additional Topping
  • cabbage(white/red)
  • Onions cut into rings
  • Iceberg salad in fine strips
  • Tomatoes in slices
  • Pickled pepperoni
  1. Day before
  2. Put the soya strips in hot broth two hours before. If they are fully sucked, cut into very thin strips. Really thin, as thin as you can
  3. Mix all the ingredients for the marinade and put the sliced ​​soya strips in it.
  4. Best in a lockable can and put it overnight in the refrigerator.
  5. The next day you can fry these in a coated pan.
Yogurt Sauce
  1. For the sauce you also take all the ingredients and stir them. Creates a creamy consistency.
  2. If you like, you can prepare it one day before.
Kebab bread
  1. Put the yeast, water and maple syrup in a bowl and leave it for a few minutes.
  2. In the meantime, you can measure all other ingredients and place them in a mixing bowl.
  3. Now add the mixture of yeast and knead with the kneading hook to a smooth dough.
  4. Let the dough stand for about 1 hour at room temperature until the dough has doubled.
  5. Now you can finish the mixture for brushing. Simply mix all ingredients except sesame and black cumin.
  6. Now knead the whole thing again and divide the dough into 4 equal-sized parts.
  7. Roll this round (about 1 inch thick) and brush it with the Aquafaba mixture. And spread the sesame and black curd evenly.
  8. Leave the whole covered for about 30 minutes and heat the oven to 180 ° C.
  9. Bake the bread for about 20 minutes or until the desired tanning degree is reached
For making the sandwich
  1. Slice the bread open like a bun. Let one end close.
  2. Put the soy strips in.
  3. Cover with sauce
  4. Put your other ingredients of your choice and put some sauce again
Enjoy it


What else I used:

For Pinning:


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  1. Rebecca @ Strength and Sunshine

    O that sounds delicious! I love al the spices and flavors in that marinade!


    1. veeatcookbake

      thank you Rebecca. All the spices make the taste 🙂


  2. Matt

    Wow this looks seriously delicious! I’ve never tried anything like this, but I definitely will be.


    1. veeatcookbake

      Matt, can’t wait to from you how you like it. 🙂


  3. Brandie

    This looks good! I don’t think I’ve had one before.


    1. veeatcookbake

      Thank you. Brandie you just need to try this. 🙂


  4. Amy Katz from Veggies Save The Day

    This looks like such a delicious meal! I’m really excited to make that sauce!


    1. veeatcookbake

      Thank you, Amy. Let me now how it turned out 🙂


  5. Sarah McMinn

    Yum! I love vegan kebab! This one looks so good.


    1. veeatcookbake

      Sarah thank you. It definitely was.


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