Quick, vegan kebab

Ingredients for 4 servings:

• 500 g flatbread(s), for baking, vegan
• 360 g meat substitute (doner-style fillet pieces), e.g., from LikeMeat
• 1 kg white cabbage salad, vegan
• 1 head of iceberg lettuce
• 2 tomatoes
• 1 snake cucumber(s)
• 1 vegetable onion(s)
• 250 g garlic sauce or aioli, vegan
• some oil or fat for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

almost like the original from the kebab house

Cut the flatbread into 4 quarters. Cut each pocket into quarters and bake or toast the bread according to the package instructions. Meanwhile, thinly slice the vegetables and thinly strip the lettuce. Place the white cabbage salad in a sieve, rinse briefly with cold water, and let it drain. Fry the meat substitute in a pan with a little oil or fat according to the package instructions. Generously spread the inside of the finished flatbread pockets with the garlic sauce or aioli. Fill the flatbread pockets with vegetables, lettuce, white cabbage salad, and the meat substitute as desired and enjoy as you would at a kebab house. As an alternative to the garlic sauce or aioli, you can use ready-made vegan mayonnaise and press in two cloves of garlic yourself.