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–+ servings

Vegan Döner Kebab with Two Sauces

Portionen: 4
Preis pro Portion: 1,50 €

Zutaten

  • 4 döner bread
  • 1 piece red cabbage, small
  • 1 piece white cabbage, small
  • 1 piece iceberg lettuce, small
  • 1 tomato
  • 1/4 onion
  • pul biber, Turkish chili flakes

Kebab

  • 3 dried soya steaks, 100 g textured soy protein
  • 75 ml neutral vegetable oil
  • 2 tbsp döner spice
  • 1 tbsp soya sauce

White Herb Sauce

  • 150 g soy yogurt
  • 1 garlic clove, pressed
  • 1 tsp minced parsley
  • 1/3 tsp dried dill
  • 1 splash lemon juice
  • salt

Red Sauce

  • 100 g vegan mayonnaise
  • 1 tbsp ketchup
  • 1 tsp hot paprika paste
  • chili powder or sauce, optional

Zubereitung

  • For the sauces, just mix the respective ingredients.
  • For the kebab, pour boiling water over the dried soya steaks and let it soak for about 10-15 minutes. Then drain, squeeze out the water and cut into thin strips. Fry in a plenty of oil (about 75 ml) on high heat and season with döner spice and soya sauce.
  • Cut red cabbage, white cabbage and iceberg lettuce into thin strips. Slice the tomato. Finely slice the onion.
  • Cut the döner breads open, but don't cut all the way through. Heat them in the oven at 180 degrees Celsius and then directly add the toppings and serve.