Döner Pasta by @fitgreenmind

45 min
Medium

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

🧂

Salt

🌶️

5 ml

Chili Oil

🌰

8 g

Pine Nuts

Preparation Steps

  1. Step 1/15

    Slice the eggplant into thin strips on a cutting board.

    eggplant
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Bring the vegetable stock to a boil in a saucepan.

    vegetable stock

  3. Step 3/15

    Simmer the soy chunks in the boiling vegetable stock for 5 minutes.

    soy chunks
    vegetable stock
    🥄wooden spoon

  4. Step 4/15

    Drain the softened soy chunks thoroughly in a colander.

    soy chunks
    🥄colander

  5. Step 5/15

    Cook the pasta according to its package instructions until al dente.

    pasta
    🥄colander
    🥄wooden spoon

  6. Step 6/15

    Combine the vegan yogurt and lemon juice in a mixing bowl.

    unsweetened vegan yogurt
    lemon juice
    🥣mixing bowl
    🥄measuring spoons

  7. Step 7/15

    Stir the dried mint and salt into the yogurt mixture until smooth.

    dried mint
    salt
    🥣mixing bowl
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/15

    Heat the cooking oil in a large frying pan over medium-high heat.

    cooking oil

  9. Step 9/15

    Add the eggplant and drained soy chunks to the hot oil.

    eggplant
    soy chunks
    🥄wooden spoon

  10. 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

  11. 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

  12. Step 12/15

    Stir the seasoned döner-style filling for 1 minute until evenly coated.

    eggplant
    soy chunks
    🥄wooden spoon

  13. Step 13/15

    Divide the cooked pasta between 2 serving bowls.

    pasta
    🍽️serving bowls

  14. Step 14/15

    Spoon the yogurt sauce and döner-style filling over the pasta.

    unsweetened vegan yogurt
    eggplant
    soy chunks
    🍽️serving bowls
    🥄wooden spoon

  15. 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

Allergens

Gluten, Soy, Celery, Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-free, Egg-free, 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

stovetop

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Turkish-inspired, Italian-inspired, Fusion

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)