Döner Pasta by @fitgreenmind

Name: Döner Pasta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 200 g Pasta 2 servings of pasta, cooked according to package instructions; 120 g Vegan Unsweetened Yogurt; 15 ml Lemon Juice or vinegar; 1.5 g Salt to taste, for the yogurt sauce, for the döner meat; 0.5 g Dried Mint; 300 g Eggplant cut into thin slices; 45 g Soy Chunks by KoRo, or 150g firm tofu cut in slices; 480 ml Vegetable Stock for cooking the soy chunks, amount not given; Oil for frying, amount not given; 2.3 g Paprika; 2.1 g Cumin; 1 g Ground Coriander; 0.7 g Cinnamon; 0.5 g Dried Oregano; 5 ml Chili Oil for garnish, amount not given; 8 g Pine Nuts for garnish, amount not given

45 min

2 servings

🍝

200 g

Pasta

🥣

120 g

Vegan unsweetened yogurt

🍋

15 ml

Lemon juice

🧂

1.5 g

Salt

🌿

0.5 g

Dried mint

🍆

300 g

Eggplant

🫘

45 g

Soy chunks

🍲

480 ml

Vegetable stock

🫗

Oil

🌶️

2.3 g

Paprika

🫙

2.1 g

Cumin

🫙

1 g

Ground coriander

🪵

0.7 g

Cinnamon

🌿

0.5 g

Dried oregano

🌶️

5 ml

Chili oil

🥜

8 g

Pine nuts

Slice
- eggplant
Slice the eggplant into thin strips on a cutting board.
Boil
- vegetable stock
Bring the vegetable stock to a boil in a saucepan.
Simmer
- soy chunks
- vegetable stock
Simmer the soy chunks in the boiling vegetable stock for 5 minutes.
Drain
- soy chunks
Drain the softened soy chunks thoroughly in a colander.
Cook
- pasta
Cook the pasta according to its package instructions until al dente.
Combine
- unsweetened vegan yogurt
- lemon juice
Combine the vegan yogurt and lemon juice in a mixing bowl.
Stir
- dried mint
- salt
- Vegan unsweetened yogurt
Stir the dried mint and salt into the yogurt mixture until smooth.
Heat
- cooking oil
Heat the cooking oil in a large frying pan over medium-high heat.
Add
- eggplant
- soy chunks
- Oil
Add the eggplant and drained soy chunks to the hot oil.
Stir-fry
- eggplant
- soy chunks
Stir-fry the eggplant and soy chunks for 5 to 10 minutes until the eggplant is soft.
Add
- paprika
- ground coriander
Add the paprika, ground cumin, ground coriander, ground cinnamon, dried oregano, and salt to the pan.
Stir
- eggplant
- soy chunks
Stir the seasoned döner-style filling for 1 minute until evenly coated.
Divide
- pasta
Divide the cooked pasta between 2 serving bowls.
Spoon
- unsweetened vegan yogurt
- eggplant
- soy chunks
Spoon the yogurt sauce and döner-style filling over the pasta.
Drizzle
- chili oil
- pine nuts
Drizzle each portion with chili oil and scatter pine nuts on top.

Döner Pasta by @fitgreenmind

45 min

2 servings

🍝

200 g

Pasta

🥣

120 g

Vegan unsweetened yogurt

🍋

15 ml

Lemon juice

🧂

1.5 g

Salt

🌿

0.5 g

Dried mint

🍆

300 g

Eggplant

🫘

45 g

Soy chunks

🍲

480 ml

Vegetable stock

🫗

Oil

🌶️

2.3 g

Paprika

🫙

2.1 g

Cumin

🫙

1 g

Ground coriander

🪵

0.7 g

Cinnamon

🌿

0.5 g

Dried oregano

🌶️

5 ml

Chili oil

🥜

8 g

Pine nuts

Preparation Steps

Step 1/15
Slice the eggplant into thin strips on a cutting board.
🍆eggplant
🔪chef's knife
🪵cutting board
Step 2/15
Bring the vegetable stock to a boil in a saucepan.
🍲vegetable stock
Step 3/15
Simmer the soy chunks in the boiling vegetable stock for 5 minutes.
🫘soy chunks
🍲vegetable stock
🥄wooden spoon
Step 4/15
Drain the softened soy chunks thoroughly in a colander.
🫘soy chunks
🧺colander
Step 5/15
Cook the pasta according to its package instructions until al dente.
🍝pasta
🧺colander
🥄wooden spoon
Step 6/15
Combine the vegan yogurt and lemon juice in a mixing bowl.
🥣unsweetened vegan yogurt
🍋lemon juice
🥣mixing bowl
🥄measuring spoons
Step 7/15
Stir the dried mint and salt into the yogurt mixture until smooth.
🌿dried mint
🧂salt
🥣mixing bowl
🥄wooden spoon
🥄measuring spoons
Step 8/15
Heat the cooking oil in a large frying pan over medium-high heat.
🫗cooking oil
Step 9/15
Add the eggplant and drained soy chunks to the hot oil.
🍆eggplant
🫘soy chunks
🥄wooden spoon
Step 10/15
Stir-fry the eggplant and soy chunks for 5 to 10 minutes until the eggplant is soft.
🍆eggplant
🫘soy chunks
🥄wooden spoon
Step 11/15
Add the paprika, ground cumin, ground coriander, ground cinnamon, dried oregano, and salt to the pan.
🌶️paprika
🫙ground cumin
🫙ground coriander
🪵ground cinnamon
🌿dried oregano
🧂salt
🥄measuring spoons
Step 12/15
Stir the seasoned döner-style filling for 1 minute until evenly coated.
🍆eggplant
🫘soy chunks
🥄wooden spoon
Step 13/15
Divide the cooked pasta between 2 serving bowls.
🍝pasta
🥣serving bowls
Step 14/15
Spoon the yogurt sauce and döner-style filling over the pasta.
🥣unsweetened vegan yogurt
🍆eggplant
🫘soy chunks
🥣serving bowls
🥄wooden spoon
Step 15/15
Drizzle each portion with chili oil and scatter pine nuts on top.
🌶️chili oil
🥜pine nuts
🥄measuring spoons

Composition

Ingredients

Types

Grains, Fruit, Herbs and spices, Vegetables, Plant protein, Broths and stocks, Oils, Nuts and seeds

Ingredients

Pasta, Vegan unsweetened yogurt, Lemon juice, Salt, Dried mint, Eggplant, Soy chunks, Vegetable stock, Oil, Paprika, Cumin, Ground coriander, Cinnamon, Dried oregano, Chili oil, Pine nuts

Notes

Pasta (2 servings of pasta, cooked according to package instructions), Lemon juice (or vinegar), Salt (to taste, for the yogurt sauce, for the döner meat), Eggplant (cut into thin slices), Soy chunks (by KoRo, or 150g firm tofu cut in slices), Vegetable stock (for cooking the soy chunks, amount not given), Oil (for frying, amount not given), Chili oil (for garnish, amount not given), Pine nuts (for garnish, amount not given)

Allergens

Gluten, Soy, Celery, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Plant-based

Calories

550 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 76g, Fat: 16g, Fiber: 12g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 150mg, Iron: 6mg, Potassium: 820mg, Magnesium: 105mg, Sodium: 650mg

Vitamins

Vitamin C: 8mg, Vitamin B6: 0.4mg, Folate: 75mcg, Vitamin K: 15mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, colander, wooden spoon, measuring spoons, serving bowls

Appliances

Stove

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Turkish, Italian

Geographic

Germany, Europe

Various

Aspect

Texture

Creamy, Tender, Chewy, Silky, Crunchy

Flavors

Savory, Tangy, Smoky, Spicy, Herbal, Earthy, Warm

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Keep yogurt sauce separate when possible,Reheat pasta topping thoroughly before serving), freezer : 1 month (Freeze the cooked spiced eggplant and soy chunks separately,Do not freeze yogurt sauce,Prepare fresh pasta and yogurt sauce after thawing)

200 g

Pasta

120 g

Vegan unsweetened yogurt

15 ml

Lemon juice

1.5 g

Salt

0.5 g

Dried mint

300 g

Eggplant

45 g

Soy chunks

480 ml

Vegetable stock

Oil

2.3 g

Paprika

2.1 g

Cumin

1 g

Ground coriander

0.7 g

Cinnamon

0.5 g

Dried oregano

5 ml

Chili oil

8 g

Pine nuts

200 g

Pasta

120 g

Vegan unsweetened yogurt

15 ml

Lemon juice

1.5 g

Salt

0.5 g

Dried mint

300 g

Eggplant

45 g

Soy chunks

480 ml

Vegetable stock

Oil

2.3 g

Paprika

2.1 g

Cumin

1 g

Ground coriander

0.7 g

Cinnamon

0.5 g

Dried oregano

5 ml

Chili oil

8 g

Pine nuts

Preparation Steps

Step 1/15

Step 2/15

Step 3/15

Step 4/15

Step 5/15

Step 6/15

Step 7/15

Step 8/15

Step 9/15

Step 10/15

Step 11/15

Step 12/15

Step 13/15

Step 14/15

Step 15/15

Composition

Preparation