Vegan Doner Kebab Sandwich
Vegan kebab with a homemade whole grain flatbread, a vegan version of the classic Ayran yogurt sauce and the classic filling of tomatoes, onions, white coleslaw and red cabbage salad. If you, like me, eat or have eaten doner kebab, but would like to try a healthier twist on classic kebabs, you'll find a great recipe here.
Servings 4 Doner
Ingredients
- Marinade
- 2 onions grated (3 teaspoons onion powder)
- 4 garlic cloves pressed (2 teaspoons garlic powder)
- 2 tablespoons tomato paste
- 8 tablespoon vegetable broth
- 2 teaspoons oregano
- 1 teaspoon basil
- 2 teaspoon thyme
- 2 teaspoons paprika powder
- pepper
- 1 teaspoon salt optional
- 1 teaspoon turmeric
- 4 teaspoons lemon juice
Other
- 150 g dry soy curls
- enough vegetable broth to cover the soybean curls
Additionally
- 4 flatbreads recipe
- White coleslaw recipe
- Red coleslaw recipe
- Lettuce eg. iceberg lettuce or other
- Tomatoes
- Onion
- Cucumber
- Garlic yoghurt sauce recipe
Instructions
A day before:
- First, place the soybean curls or seitan in hot broth. When the broth is fully absorbed, about two hours,, cut into very thin strips. Really wafer-thin, as thin as you can make it
- Mix all ingredients for the marinade and put the sliced soybean curls in it.
- It is best to use a sealable box and place in the refrigerator overnight.
- The next day you can fry them crispy in a pan or in the oven. For the oven variant, simply place the strips on a baking sheet lined with baking paper and bake in the oven at 180 °C.
Prepare a sandwich:
- Cut open the flatbread, add the soy strips and the other small cut vegetables. And do not save on the sauce. The more sauce, the better. When eating kebabs, you can not use enough