Döner go breaking my heart! Despite being vegan this guy is no heartbreaker and will leave your conscience and tummy satisfied. Recipe from Fit Green Mind
(Originally published 10/03/2023)
Prep time: 1 hour
Cooking time: 15 minutes
Makes: 4 Döners
Ingredients
Döner:
400g smoked or firm tofu
1 tbsp paprika
1 tsp cumin
1 tsp thyme
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
2 tbsp oil
Döner or pita bread
Vegetables of choice: Lettuce, cucumber, tomato, cabbage
Garlic sauce:
120g vegan yogurt
3 tbsp vegan Mayo
1 tbsp vinegar
1tbsp agave or maple syrup
1 tsp garlic powder
Spicy sauce:
1 tbsp hot pepper paste
120g vegan yogurt
1 tsp cumin
3 tbsp ketchup
1. Marinate, mate!
Slice your tofu as thinly as humanely possible (that means Lady Cassandra thinness), this may be easier with a vegetable peeler. Add these shreds to a bowl along with: 1 tbsp paprika, 1 tsp cumin, 1 tsp thyme,1 tsp oregano ,1/2 tsp onion powder, 1/2 tsp garlic powder, salt and pepper to taste and 2tbsp of oil. Leave this to marinate for around 30 minutes which should give you time to prep the rest of your ingredients.
2. Oooh, saucy!
Time for a battle of the sauces! In the orange corner, we have a creamy garlicky sauce made with 120g vegan yogurt, 3 tbsp vegan Mayo, 1 tbsp vinegar, 1tbsp agave and 1 tsp garlic powder. And in the blue corner, a hot spicy number made with: 1 tbsp hot pepper paste, 120g vegan yogurt , 1 tsp cumin and 3 tbsp ketchup. Mix these up to get them ready for their battle.
Finish up your preparation by chopping whichever vegetables you would like in your Döner, we did some tomatoes, cucumber and red cabbage.
Fry your Föner (fake döner, I have just coined that and I’m quite pleased with myself) in a pan with a touch of oil until it is brown and crispy. Toast up your chosen bread in the meantime too.
Assemble your sandwich as you so wish and dink and sink!
Food for Thought
Lizzy says: “Boy do I love a good kebab. I had really high hopes for this one, because who wouldn’t want a healthier meatless version; nonetheless, I felt like it didn’t have as much flavour as a real kebab. I think that I might make this again and try to enhance the flavour and also use a different bread that isn’t quite so thick. 6/10″
Kate says: “Living in the land of Döner, I like to think I have pretty good knowledge of what makes a good Döner and I’m still undecided how I feel about this one. One thing for sure is that the sauces were top notch and pretty much exactly like a Döner shop would do. As for the “meat” I wanted to get the brand of tofu used in the video which I believe is Taifun but I could only get supermarket own brand which I think may have been part of the problem to it not being as delicious. As a vegan alternative this was pretty solid and I would certainty try it again with the “correct” tofu. Once you’ve done all the prep it also makes an excellent lunch 8/10″
7/10 Gasps
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