Why wait for the doner kebab shop to open, when you can create the same joy at home with a healthier, vegan alternative?

Sometimes there’s nothing better than loading warm, fluffy tortilla wraps with your favourite fragrant fillings to create a quick and tasty meal for lunch or dinner.

vegan-doner-kebab-oumphThe Doner Kebab:

The doner kebab is a popular fast food here in the U.K. It originates from Turkish cuisine, and is traditionally made with processed lamb meat which is heavily seasoned with spices. Due to the seasoning, it’s often hard to taste the actual meat itself.

To many’s concern, recent studies by the UK Trading Standards have revealed that the majority of doner kebab meat offered today barely contains any lamb at all. Most are made from a mix of chicken and beef which begs to question whether you really know what you’re buying when you get one.

Loaded with fatty meats, sauces, and added extras, an average kebab racks up 2,000 calories in one sitting! They’re incredibly high in salt and saturated fats which make up your entire daily calorie intake.

How can we be more healthy and ethical with this favourite takeaway classic?


Simply, go vegan with it.

Recently, I was gifted with a range of vegan meat by Oumph!©  I thought I’d experiment with different recipe ideas, and I used their vegan kebab meat for this recipe which worked a dream.

Oumph!©  meats are made with non-GMO soya, so they’re incredibly rich in protein, fibre, iron and folic acid. Plus, they contain a fraction of saturated fats. Seasoned with all the right spices, they’re a brilliant addition to your Life Without Meat, and its ‘meaty’ texture means it’s a great vegan alternative for meals like this.


Many do show concern for fake meats being ‘processed’. Technically they are, but so is the vast majority of meat you buy in the supermarkets these days. By choosing vegan meats, at least you cut your carbon footprint and the amount of saturated fat in your diet by an incredible amount.

vegan-doner-kebab-oumphThey are brilliant for kickstarting your journey to living Life Without Meat. However, I always encourage a varied balanced diet full of fresh vegetables and plant-based nutrition, with lots of home-cooking when you can.

Hence why I have loaded this recipe with tonnes of fresh salads, fragrant herbs and a dairy-free yoghurt dressing. The fresh coriander, lime juice, and jalapenos along with sweet pops of pomegranate make these vegan doner kebabs incredibly delicious.

No longer shall you drool over your screen, go and make them – they only take 15 minutes.

Fresh & Fragrant Doner Kebab using Vegan Oumph!

Fresh & Fragrant Doner Kebab using Vegan Oumph!

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Easy homemade vegan doner kebab – loaded with tender strips of Oumph! Kebab meat, fragrant herbs, fresh salads, and drizzled with creamy pesto yoghurt dressing.


Pesto Yoghurt Dressing:

  • 3 tbsp Alpro plain
  • 1 heaped tbsp free-from green pesto

Wraps & Fillings:

  • 6-8 medium wholemeal wraps, warmed on the pan
  • 1 tsp olive oil
  • ½ pack of Oumph! Kebab Spiced
  • Lambs lettuce, roughly chopped
  • 1 handful of fresh Coriander, chopped
  • ½ whole cucumber, shaven
  • 2 carrots, julienne peeled
  • Juice of 1 lime
  • Sea Salt
  • Black pepper
  • 1 small red onion, peeled and sliced
  • Pickled Red Cabbage
  • Pre-prepared pomegranate
  • 1 fresh red chilli


  1. Begin by preparing your pesto yoghurt dressing in a bowl by mixing the free-from green pesto with Alpro's simply plain dairy-free yoghurt. Then place to one side.
  2. Following packet instructions, begin to fry off half a packet of frozen Oumph! Kebab Spiced in a little oil on medium heat, stirring occasionally until slightly crispy. This should only take 5-6 minutes from frozen. You can add a light dash of water to the hot pan to encourage a faster cooking time.
  3. Meanwhile, you can prepare your fresh salads and herbs. Roughly chop some lambs lettuce and coriander. Shave your cucumber and julienne peel your carrot to incorporate interesting textures. Then drizzle all of these with the juice of one lime, along with a light seasoning of sea salt and black pepper. Also, take this time to slice the red onion and fresh red chilli.
  4. Once the kebab ‘meat’ is cooked, you can place it in a bowl to one side. Then you can use the same pan to warm your tortillas for a minute on each side until they begin to golden. If it’s easier, you can just microwave them instead, but I like the result pan-frying creates. Once all of them are warmed, you can layer each up with the lettuce, coriander, cucumber and carrot. Followed by a bit of Oumph! Kebab ‘meat’, red onion, and a forkful of pickled red cabbage. Then drizzle over some pesto yoghurt dressing and sprinkle with fresh pomegranate and fresh chilli. Enjoy!


Allergens: Wheat, Celery, Soy (yoghurt), Nuts (free-from pesto)

Feel free to prepare your own pomegranate if you buy a whole one, but consider this will increase your preparation time.

I have used medium-sized wraps for this recipe. If you use larger ones, then you might need to make more fillings.

Free-from pesto can be found in the free-from section in any supermarket, and dairy-free yoghurt can be found in the free-from fridge section alongside dairy-free milk etc.

I LOVE The Cultured Food Company's Ruby Red Sauerkraut, but you can get more affordable options at the supermarket. Tesco's own is very cheap.


Please enter your comment!
Please enter your name here