Vegan Donair Wraps (Sauce and Meat Recipes) (2024)

Classicdonairwraprecipes areusuallyfar from veganand require purchased products, which can be difficult to find.Regardless of where you live, or yourcomfort level in the kitchen, this recipe isquite approachable and produces an amazingresult.

Included in this recipe is everything you need to achieve the perfect homemade vegandonairwrap. This incorporates thedonairsweet sauce, vegetarian “meat” made withvital wheat gluten (seitan) and a few toppings to ensure you get all the flavor without sacrifice.

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IsDonairVegan?

Traditionaldonairrecipestend to include ingredients that are not vegan. Aside from the pita, onion and tomato toppings, there’s not much for vegans to enjoy.That’s why I made it a goal to make an irresistible vegandonairrecipe that replicates its non-vegan alternative.

Twokey ingredients that we need to focus on include the vegandonair“meat” made from seitan (vital wheat gluten) and the sweet saucemade from condensed coconut milk. Both are easy enough to achieve but will take some time to cookand get the right texture/consistency.

Donair vs Gyro

Donair and gyro wraps are similar; they’re both traditionally a rotisserie type meat in a pita with a creamy sauce and some veggies. The primary difference is thatdonairuses a sweet and milky sauce whereas gyro wraps are served with Tzatziki sauce.

There are also shawarma wraps, which are very similar, but with Middle Eastern flair.

Donair is very similar to Donner Kebabs (aka Kebabs) butdonair(spelt with “air”), with its sweet sauce, originated in the East Coast of Canada.However, the tradition of making such a dish comes from Greece, Turkey and the Middle East where Gyros, Donner and Shawarma originate.

Ingredients forVegan Donair Meat and Sauce

While there are somestore-boughtvegan products available that can be used in this recipe, you’ll want tomake the meat and sauce yourself to achieve the desired taste and texture.In doing so you’ll save money and come away with a better result!

Vegan Donair Meat Ingredients

• Gluten flour (vital wheat gluten):Thistype offlour is the base ingredient for many vegan meats. It’svery high in proteinandtakes the flavors of herbs and spices that get mixed into it. It creates a chewy, meaty texture thatcan easily satisfy non-vegans, especially when used for rotisserie-style meats likeclassicdonairmeat.
• Herbs and spices:To flavor the seitan meat,I recommend a combination of nutritional yeast, onion powder, garlic powder, dry oregano, dry basil, celery seed, smoked paprika, ground turmeric, saltand black pepper.
• Onion:To help provide a variety of texture and flavor,onion almost acts as small “fatty” pieces within the meat. It’llalsokeep the seitan moistwhile cooking.
• Olive oil:To further boost flavor and make the “meat” more satisfying, use someoil!
• Ketchup:Here’s a simple flavor and color booster; just add some ketchup or tomato paste to the mix.
• Soy sauce (or tamari):Next, you’ll want to recreate some of the salty flavors from a typicaldonairmeat.Soy sauce or tamari gives a depth of flavorwhile enhancing the taste of other ingredients.
• Apple cider vinegar:To introduce a slightly tangy flavor, add a splash of apple cider vinegar. It’llcreate a uniquely irresistible,complimentaryenhancement.
• Dijon mustard:There’s something about homemade vegan meats that justcrave the use of mustard. Here, the Dijon adds some “zing” that just can’t be done without.
• Vegetable broth:Since there are other sources of salty flavor,use a low-sodiumor no salt addedvegetable broth. This willbring around a more robust flavor profile while adding the liquid needed to achieve the best texture possible.

Vegan Donair SauceIngredients

• Coconut milk (full fat):Donair sweet sauceis a thickened, creamy sauce with lots of flavor. Starting witha full fat coconut milk with produce the best taste possible while keeping it vegan-friendly.
• Granulated sugar:While coconut milk already provides some sweetness, granulatedsugar isadded to achieve the correcttaste that contrasts the meat.Sweet meets savory flavors for the ultimate vegandonair.
• Apple cider vinegar:Same as with the seitan meat, apple cider vinegar in the sauce produces a tangierflavor and helps bring more depth to a sauce that might be too sweetwithout. Vinegar helps cut some of the sweetness and achieves a better result.
• Garlic powderand salt:While the saucehas achieved it’s required level of sweetness and tanginess so far, there’s more robust flavor needed. Garlic powder and salt help to further enhancethe tasteand recreate the classic flavor someone would expect fromdonair.

Why thisVegan DonairRecipe Works

Not unlike the non-vegan version of this recipe, vegandonairworks because of the combination of flavors and textures within the meat and sweetsauce. The soft yet chewy meat,with thick and creamy sweet sauce on top, makes foran irresistible savory dinner.

If you’ve got a handle on makingseitan “meat” through other vegan recipes, then the biggest “aha” moment from making this recipe is the sweet sauce. Make sure you use full fat coconut milk here as most low-fat varietieswill be too thin and not achieve the desired consistency. This meal isa treat, so enjoy and use the ingredients that will help it taste more like a traditionaldonairwrap!

How to Make Vegan Donair

While it can seem like a daunting recipe to take on,making vegandonairwraps isn’t too challenging. It’ll take some time, but much of it is either waiting for the meat to cookor whisking the sweet sauce.

Follow these instructions and your meal should turn out perfectly!

Step 1:Mix Donair Meat Dry Ingredients

In a large mixing bowl, addgluten flour (vital wheat gluten), nutritional yeast,onion powder,garlic powder,dry oregano,dry basil,celery seed,smoked paprika,ground turmeric,saltandblack pepper.

Stir all these dry ingredients together to achieve an even mixwithout solid clumps. The herbs and spices will combine well with the dry gluten flour, so give it a quick mix and you should be ready for the wet ingredients.

Step 2:Add Donair Meat Wet Ingredients

In amedium-sizedmixing bowl, combine finely chopped onion, olive oil (or any liquid oil), ketchup or tomato paste, low sodium soy sauce (or tamari), apple cider vinegar, Dijon mustardandlow sodiumvegetable broth.

Likethedonairmeat dry ingredients, mix all these together until you’re confident thatall ingredients are well disbursed throughout the liquid.

Add wet ingredients to the dry ingredients in your large mixing bowl and stiruntil a ball of dough has formed.It should feel spongy to the touch.

Eventually this will become too difficult to stir in the bowl, so hand-knead as necessary to ensureeverything is combined well prior to baking.

Step 3:Form and Bake Seitan Donair Meat

Next,tear twosheets of tin foil, both about 1 ½ feet long.Placeon the counter shiny side up.

Removeseitan dough ball from your large mixing bowl and place ontoone of the tinfoilsheets,pressinginto a rectangular shape.The formed dough should be about6 inches wide and 1 to 1 ½ inches thick.

Carefully wrap the seitan doughwithtin foil, starting withthe bottom edge, then both sides, then the top. Place the rough edge of the tin foil-wrapped seitan down onto the second sheet and repeat, creating a well-sealed, firmly packed seitan roast.

Place the double-wrapped seitan onto a baking sheet and place into the oven. Cookat 350 °Ffor 30 minutes,thenflip and cook for another 20 minutes.

Removethe seitanonce done bakingand let sit for 5 – 10 minutes before unwrapping the tin foil. Coolthis vegan meat for as long as possiblesince it will firm andbecome easier to cutwhen not fresh out of the oven.

Step4:Heat and Whisk Donair Sweet Sauce

Your objective for the sweetdonairsauce recipe is to condense (thicken) coconut milk while addingmore sweetness and a tangy flavor.

To do this, simply whisk all sauce ingredients together in a pot over medium heat. Continue to whisk every 1 – 2 minutes until the sauce has thickened. This process takes about 30 minutesbut is well worth it.

The final sauceiseasily pourable, but it’s done when it starts to stick to the pot and whisk. It will also thicken as it cools, so don’t hesitate to take it off the stove before it’s at a serving-ready consistency.

Step5:Slice Donair Meat and Serve in Pita

Now that your seitan “meat” has cooled from being in the oven, it should beeasiertoslice into thin strips. Sincedonairmeat is typically shaved from a rotisseriespit, the thinner you can slice this roast, the closer it will resemble a non-vegandonair.

Once this is done, getthepita breads loaded up with your preferredamountof toppings!This recipe is ideal for about 8donairwraps, so aim for ⅛ of the meat and sauce per pita.You can pile on more, or less to make it last longer, but find your ideal amount. Garnish with tomato and onion (option for lettuce too) and serve!

Vegan Donair Variations

After working out this vegandonairrecipe to perfection, Ican safely say that it’s as simpleto make as possible without needing to find any specialty ingredients.I hope you enjoy this recipe as-is, but if there’s a substitution you try, feel free to let me know how it goes in the comments section below!

Looking for other ways to capture thisdonairtaste, just not in a pita wrap?My husband and I are so in love with these flavorsthat we also make it into a pizza and hot dip. Try these favorites, they mightjust be your go-todonairrecipe in the future!

• Hot Donair Dip Recipe | The Best Halidip (Vegan)

How to StoreDonair Meat and Sauce

While a family of four could consume this entire recipe in a single meal (you’ll want lots), there’s a chance you’ll have some leftover sweet sauce and seitan meat.That’s okay, it keeps well in the fridge or freezer, so feel free to make a full batch or double batch as required.

In the refrigerator, both thedonairsweet sauce and the meat will keep in airtight containers for a week.When ready to eat more, remove from the fridge and warm prior to serving again.

If your preference is to freezethe meat, sauce or both, just ensure both are fully prepared (the sauce hascondensedand the meat has cooked)and completely cooledprior tofreezing.

Wrap the meat in tin foil (the foil it was cooked in)and insert into a freezer bag for optimal freshness and texture. When ready toconsume again, remove from the freezer and thaw in your fridge overnight.

📖 Recipe

Vegan Donair Wraps (Meat and Sweet Sauce)

Create delicious vegan donair wraps with donair “meat” and sweet sauce wrapped in a pita! Enjoy all the flavors and textures of this vegan Canadian classic!

5 from 9 votes. Leave a review!

Prep Time 30 minutes mins

See Also

30 Silken Tofu Recipes

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 8 Wraps

Calories 546 kcal

Cuisine Canadian-inspired, Vegan

Equipment

• Large bowl

• Baking tray

• Silicone baking mat

• Cutting board

• Knife

• Tin foil

Ingredients

Vegan Donair Meat: Dry Ingredients

• 2 cups gluten flour (vital wheat gluten)
• 2 ½ tablespoons nutritional yeast
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 ½ teaspoons dry oregano
• 1 ½ teaspoons dry basil
• 1 teaspoon celery seed
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• black pepper (to taste)

Vegan Donair Meat: Wet Ingredients

• ½ cup onion , finely chopped
• ¼ cup olive oil (or any liquid oil)
• 4 tablespoons ketchup (or tomato paste)
• 3 tablespoons soy sauce , low sodium (or tamari)
• 1 ½ tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• ¾ cup vegetable broth , low sodium

Vegan Donair Sauce

• 1 ¾ cups coconut milk , full fat (14 oz/ 400 mL can)
• 2 tablespoons granulated sugar
• 1 tablespoon apple cider vinegar
• ½ teaspoon garlic powder
• ½ teaspoon salt

To Serve

• 1 cup tomato , chopped
• 1 cup onion , chopped
• 8 large pita breads , whole wheat

Instructions

Vegan Donair Meat

• Preheat the oven to 350 °F.

• In a large bowl, mix all the donair meat dry ingredients.

  2 cups gluten flour, 2 ½ tablespoons nutritional yeast, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 ½ teaspoons dry oregano, 1 ½ teaspoons dry basil, 1 teaspoon celery seed, 1 teaspoon smoked paprika, 1 teaspoon ground turmeric, 1 teaspoon salt, black pepper

• In a separate, medium-sized bowl, mix together all the donair meat wet ingredients.

  ½ cup onion, ¼ cup olive oil, 4 tablespoons ketchup, 3 tablespoons soy sauce, 1 ½ tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, ¾ cup vegetable broth

• Pour the wet ingredients into the dry ingredients and stir together. Once most of the liquid is absorbed, use your hand to knead the dough until everything is evenly mixed together.

• Place two sheets of tin foil on the counter (shiny side up). The pieces should be about 1 ½ feet long.

• Put the seitan dough onto one of the tin foil sheets and press into a rectangular shape, about 6 inches wide and 1 – 1 ½ inches thick.

• Carefully wrap the seitan dough in the tin foil. It’s often best to fold up the bottom edge (away from you), then fold in both sides, then fold down the top. Place the rough edge of the tin foil-wrapped seitan down onto the second sheet of tin foil and repeat the folding.

• Place the double-wrapped seitan onto a baking sheet and place into the oven. Cook for 30 minutes, flip the seitan over and cook for another 20 minutes.

• Take the seitan out of the oven and let sit for 5 – 10 minutes before unwrapping the tin foil. Allow seitan to cool for as long as possible (as it cools it will set and become easier to cut).

Vegan Donair Sauce

• Whisk all sauce ingredients together in a medium pot over medium heat. Continue to whisk every 1 – 2 minutes until the sauce has thickened. Takes about 30 minutes.

  1 ¾ cups coconut milk, 2 tablespoons granulated sugar, 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon salt

• The final sauce will be easily pourable, but it’s done when it starts to stick to the sides of the pot and stick to the whisk. It will also thicken as it cools.

To Serve

• Once the donair meat has cooled, slice it as thin as possible.

• Take one pita bread and place ⅛ of the meat, ⅛ of the sauce (a couple tablespoons) and a couple tablespoons of tomato and onion into the wrap. Optional to add some lettuce for color.

  1 cup tomato, 1 cup onion, 8 large pita breads

• Serve and enjoy!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Total cook time assumes that the sauce and toppings (onion and tomato) are prepared while the meat cooks.

Nutrition

Serving: 1 Wrap (⅛ of recipe)Calories: 546 kcalCarbohydrates: 66 gProtein: 35 gFat: 19 gSaturated Fat: 10 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 6 gSodium: 1164 mgPotassium: 503 mgFiber: 7 gSugar: 10 gVitamin A: 540 IUVitamin C: 9 mgCalcium: 96 mgIron: 7 mg

Tried this recipe?Let us know how it was!

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About Nicole Stevens

Nicole is a long-time vegan with a Masters of Science in Food and Nutrition.

She helps people thrive on a vegan diet with balanced recipes.