Feature - Street Food Spotlight - Beelzebab

Feature – Street Food Spotlight – Beelzebab

This week we caught up Luke from newcomers Beelzebab and found out more about their unique vegan street food.

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1. How did the idea for Beelzebab come about?
I first tried a vegan doner kebab in Berlin a few years ago. I’ve been back many times since and always made sure to visit “Vöner”, the place I first tried it. There’s such an amazing array of vegan and vegetarian food in Berlin it’s unreal. Nowhere is doing vegan doner over here, so I experimented a bit and thought why not take the plunge myself.

As a vegetarian, I’ve had enough of being offered falafel or halloumi in place of a burger. It’s about time we had something else to try!


2. What are your main influences?
I usually get inspired by the things I eat. If I visit a country I haven’t been to before I will always go for the things I’ve never tried before first. Anyone I know will tell you I have a monstrous appetite.

3. What’s your signature street food dish?
At the moment our only dish is vegan doner kebab. The doner itself is seitan, made by combining wheat gluten and water (sorry coeliacs) and mixed with a blend of herbs and spices. This dough is then steamed to preserve all the flavour and can be carved like the normal mystery meat doner you see in kebab shops. The seitan is served in an artisan pitta – supplied by Infinity Foods – along with finely shredded cabbage, sliced cucumber, onion and tomato and a good helping of homemade vegan tzatziki and homemade chilli sauce.

4. If you had to sum up your street food in three words, what would they be?
Delicious. Vegan. Unique.

5. Where can we find you?
At the moment we’re at Street Diner in Brighthelm Gardens every Saturday and hoping to make more appearances there on Fridays.

Follow us on Twitter to find out where we’ll be! We’d love to pop up in more places, so get in touch with us if you have any ideas

Are you a local street food trader? Want to be featured in the next Street Food Spotlight series? Say hello via the Contact Page.