Gemüse Döner (Veggie Doner) by @fitgreenmind

1h15
Medium

2 servings

🫑

1

Pointed Pepper

🥒

1 small piece

Zucchini

🍆

0.5

Aubergine

🌿

1 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

🌿

0.5 tsp

Cumin

🧂

Salt

🥙

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 eggplant into bite-size pieces.

    pointed red pepper
    zucchini
    eggplant
    🔪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
    eggplant
    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
    eggplant
    🍪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
    eggplant
    🍪baking sheet

  6. Step 6/12

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

    vegan mayonnaise
    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
    eggplant
    vegan doner kebab strips

  12. Step 12/12

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

    vegan mayonnaise
    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

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, 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, stovetop

Type

Type

Type Of Dish

Main Course, Sandwich, Street Food

Occasions

Lunch, Dinner, Casual Meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Turkish, German-Turkish, Vegan

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)