Gemüse Döner (Veggie Doner) by @fitgreenmind

1h15

2 servings

🫑

1

Pointed pepper

🥒

1 small piece

Zucchini

🍆

0.5

Aubergine

🫙

1.5 tsp

Cumin

🌶️

5 ml

Paprika powder

🫙

2.5 ml

Ground coriander

🫗

15 ml

Oil

🧂

1.5 g

Salt

🥣

4 tbsp

Vegan mayo

🥣

60 ml

Plant-based yogurt

🍅

60 ml

Ketchup

🍶

5 ml

Vinegar

🥕

200 g

Veggie doner

🥙

1 medium piece

Flatbread

  1. Preheat

    Preheat the oven to 220°C (425°F).

  2. Dice

    Dice 1 pointed red pepper, 1 small zucchini, and 1/2 aubergine into bite-size pieces.

  3. Combine

    Combine the diced vegetables with 1 tsp ground cumin, 1 tsp paprika powder, 1/2 tsp ground coriander, 1 tbsp olive oil, and salt in a mixing bowl.

  4. Spread

    Spread the seasoned vegetables in one layer on a baking sheet.

  5. Roast

    Roast the vegetables for 25 to 30 minutes at 220°C (425°F), until browned and tender.

  6. Mix

    Mix 4 tbsp vegan mayo, 4 tbsp unsweetened plant-based yogurt, 4 tbsp ketchup, and 1 tsp vinegar in a clean bowl.

  7. Season

    Season the sauce with 1/2 tsp ground cumin and salt, then stir until smooth.

  8. Prepare 200 g vegan doner kebab strips according to the package instructions.

  9. Pan-fry

    Pan-fry the prepared vegan doner kebab strips over high heat until hot and lightly browned.

  10. Cut

    Cut 1 medium flatbread in half to form two pockets.

  11. Fill

    Fill each flatbread half with roasted vegetables and vegan doner kebab strips.

  12. Serve

    Spoon the sauce and chili sauce into the filled flatbreads, then serve immediately.

Gemüse Döner (Veggie Doner) by @fitgreenmind

1h15

2 servings

🫑

1

Pointed pepper

🥒

1 small piece

Zucchini

🍆

0.5

Aubergine

🫙

1.5 tsp

Cumin

🌶️

5 ml

Paprika powder

🫙

2.5 ml

Ground coriander

🫗

15 ml

Oil

🧂

1.5 g

Salt

🥣

4 tbsp

Vegan mayo

🥣

60 ml

Plant-based yogurt

🍅

60 ml

Ketchup

🍶

5 ml

Vinegar

🥕

200 g

Veggie doner

🥙

1 medium piece

Flatbread

Preparation Steps

  1. Step 1/12

    Preheat the oven to 220°C (425°F).

  2. Step 2/12

    Dice 1 pointed red pepper, 1 small zucchini, and 1/2 aubergine into bite-size pieces.

    ⚫pointed red pepper
    🥒zucchini
    🍆aubergine
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Combine the diced vegetables with 1 tsp ground cumin, 1 tsp paprika powder, 1/2 tsp ground coriander, 1 tbsp olive oil, and salt in a mixing bowl.

    ⚫pointed red pepper
    🥒zucchini
    🍆aubergine
    🫙ground cumin
    🌶️paprika powder
    🫙ground coriander
    🫒olive oil
    🧂salt
    🥣mixing bowl
    🥄spoon

  4. Step 4/12

    Spread the seasoned vegetables in one layer on a baking sheet.

    ⚫pointed red pepper
    🥒zucchini
    🍆aubergine
    🍳baking sheet
    🥄spoon

  5. Step 5/12

    Roast the vegetables for 25 to 30 minutes at 220°C (425°F), until browned and tender.

    ⚫pointed red pepper
    🥒zucchini
    🍆aubergine
    🍳baking sheet

  6. Step 6/12

    Mix 4 tbsp vegan mayo, 4 tbsp unsweetened plant-based yogurt, 4 tbsp ketchup, and 1 tsp vinegar in a clean bowl.

    🥣vegan mayo
    🥣unsweetened plant-based yogurt
    🍅ketchup
    🍶vinegar
    🥣mixing bowl
    🥄spoon

  7. Step 7/12

    Season the sauce with 1/2 tsp ground cumin and salt, then stir until smooth.

    🥫ground cumin for sauce
    🧂salt
    🥣mixing bowl
    🥄spoon

  8. Step 8/12

    Prepare 200 g vegan doner kebab strips according to the package instructions.

    vegan doner kebab strips
    🍳frying pan
    🥄spatula

  9. Step 9/12

    Pan-fry the prepared vegan doner kebab strips over high heat until hot and lightly browned.

    vegan doner kebab strips
    🍳frying pan
    🥄spatula

  10. Step 10/12

    Cut 1 medium flatbread in half to form two pockets.

    🥙flatbread
    🔪chef's knife
    🪵cutting board

  11. Step 11/12

    Fill each flatbread half with roasted vegetables and vegan doner kebab strips.

    🥙flatbread
    ⚫pointed red pepper
    🥒zucchini
    🍆aubergine
    vegan doner kebab strips

  12. Step 12/12

    Spoon the sauce and chili sauce into the filled flatbreads, then serve immediately.

    🥣vegan mayo
    🥣unsweetened plant-based yogurt
    🍅ketchup
    🍶vinegar
    🥫ground cumin for sauce
    🌶️chili sauce
    🥄spoon

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Seasonings, Condiments, Bread

Ingredients

Pointed pepper, Zucchini, Aubergine, Cumin, Paprika powder, Ground coriander, Oil, Salt, Vegan mayo, Plant-based yogurt, Ketchup, Vinegar, Veggie doner, Flatbread

Notes

Zucchini (small), Salt (to taste, for the sauce), Plant-based yogurt (unsweetened), Veggie doner (from Davert), Flatbread (medium-sized)

Allergens

Gluten

Dietetics

Dietary regimen

Plant-based

Calories

690 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 77g, Fat: 31g, Fiber: 11g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 130mg, Iron: 5.2mg, Potassium: 960mg, Sodium: 1180mg

Vitamins

Vitamin A: 180µg, Vitamin C: 110mg, Vitamin K: 18µg, Folate: 105µg

Preparation

Time Information

Preparation

45 minutes

Cooking

30 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, baking sheet, spoon, frying pan, spatula

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Turkish

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Tender, Creamy, Chewy, Juicy

Flavors

Savory, Smoky, Spicy, Tangy, Earthy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave assembled kebabs out longer than 2 hours), fridge : 3 days (Store roasted vegetables, cooked vegan doner, and sauce separately,Use airtight containers,Reheat filling until hot before serving), freezer : 2 months (Freeze roasted vegetables and cooked vegan doner separately,Do not freeze the mayonnaise-yogurt sauce or assembled flatbread)