Vegan doner kebab plate

Ingredients for 4 servings:

• 400 g seitan
• 4 tbsp sunflower oil
• Spice mix (grill spice)
• garlic powder
• Paprika powder, hot
• 200 g soy sour cream (sour cream alternative)
• 2 cloves garlic
• 1 cucumber(s)
• 1 cup basmati rice
• 2 cups vegetable broth
• e.g. chives or parsley, freshly chopped
• 5 cherry tomatoes
• 2 large carrots
• ½ head of iceberg lettuce or other seasonal lettuce
• salt and pepper
• Balsamic vinegar, light

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Peel and finely dice 2/3 of the cucumber and the carrots, quarter the cherry tomatoes, add them, and season with salt – let stand a little to infuse. Finely chop the lettuce and add it. Season with salt and pepper and drizzle with a dash of white balsamic vinegar. Season to taste. Bring the rice to a boil in the vegetable broth, reduce the heat to low, and let the rice simmer with the lid closed until the liquid is absorbed and the rice is cooked but still firm to the bite. Season with salt if desired and garnish with fresh herbs such as chives or parsley. For the doner kebab, heat the sunflower oil in a pan. Cut the seitan into small pieces and fry well in the pan over high heat until well browned and crispy. Reduce the heat to low and season generously with the spices. Add the paprika at the end. Season to taste and season again if desired. It really needs to be seasoned well, especially with the garlic powder to give it that doner flavor. For the tzatziki, chop the garlic cloves into tiny cubes and dice the remaining cucumber, season with salt, and let it sit for a moment. Then fold in the sour cream substitute and season with salt and pepper.