Vegan Doner Recipe

BAM! It's Compassionate Cooking Sundays!

Credit: Nadine Faerber

Ingredients

For the mushroom skewers:

10 mushrooms

50 ml olive oil

1 1/2 teaspoons smoked salt chili spice

1 tablespoon liquid smoke

1 tablespoon fresh thyme

2 tablespoons tomato paste

1 onion

1 clove of garlic

1 tablespoon agave syrup

Pepper

For the tzatziki:

1/2 of a cucumber

300 grams vegan yogurt

1 teaspoon olive oil

1 teaspoon sweet paprika powder

1/4 teaspoon cumin powder

1/4 teaspoon coriander powder

Lemon juice

Salt

Additional ingredients:

150 grams of white cabbage

1 tablespoon lemon juice

Tomatoes

Onions

Lettuce

Vegan pita pockets

Instructions

Mix olive oil, 1 tbsp smoked salt, chili spice, liquid smoke, chopped thyme, and 1 tbsp tomato paste. Finely grate the onion and add to the mixture. Clean the mushrooms, then mix them with the sauce and let them marinate for 30 minutes.
For the marinade, mix the grated garlic, agave syrup, 1 tbsp tomato paste, pepper, and 0.5 tbsp smoked salt chili spice.
Preheat the oven to 380°F/200 °C (convection). Skewer the mushrooms on a long skewer and brush with the marinade. Then bake for 20–25 minutes.
Coarsely grate the cucumber and squeeze out the liquid in a kitchen towel. Mix the grated cucumber with vegan yogurt, oil, paprika powder, cumin, coriander, lemon juice, and salt in a bowl.
Cut the white cabbage into fine strips and mix with lemon juice and salt. Slice the tomatoes and onions into rings, and wash the lamb's lettuce.
Fill the pita pockets as desired.

NOTE: Translated with DeepL.com (free version)