"Vöner"

Ingredients for 4 servings:

• 120 g soy shreds, dried
• 2 tsp vegetable broth
• olive oil
• Gyro spice
• 1 small red cabbage or white cabbage
• 2 m.-sized onion(s)
• ½ cup sugar (small cup)
• 2 tbsp vinegar essence
• ½ liter of carbonated mineral water
• 500 g soy yogurt (yogurt alternative) without sugar
• 1 garlic clove(s), chopped
• ½ iceberg lettuce
• 4 tomatoes
• 2 cucumbers
• salt and pepper
• 1 flatbread(s)

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours 15 minutes

Vegan doner kebab

Gyros: Pour boiling water and vegetable stock over the soy strips and let them stand for about 10-15 minutes. Then drain the water and squeeze the soy strips well so they are not too wet. Then marinate them in oil and gyro seasoning. It is best to leave them in the refrigerator overnight. Coleslaw: Finely slice the red cabbage and place them in a bowl. Dice an onion and add it. Mix the sugar, 1 tablespoon of salt, and vinegar essence with the mineral water until the sugar and salt dissolve. Pour this mixture over the cabbage along with 4 tablespoons of olive oil. Let the salad stand overnight in the refrigerator. Before serving, drain the water and season with salt and pepper to taste. Tzatziki: Let the soy yogurt drain through a sieve lined with a coffee filter in the refrigerator overnight to give it the consistency of quark. Finely grate a cucumber, squeeze well, and let it drain. Mix the soy yogurt, cucumber, and garlic well and season with salt and pepper. Cut the iceberg lettuce, tomatoes, cucumber, and onion into medium-sized pieces. Fry the marinated soy gyro in olive oil until crispy. Bake the flatbread in the oven at 200°C (400°F) and cut into quarters. Fill the flatbread quarters with a little of the ingredients – the kebab is ready and delicious.