Vegan Doner Kebab

23 55 950
Ingredients Minutes Calories
Prep Cook Servings
35 min 20 min 4
Vegan Doner Kebab
Health Rating

Ingredients


6 pepper(s) Red chili pepper (also chile or chilli) (Chili Sauce)
1 can(s) (13oz) Diced tomatoes, canned (Chili Sauce)
1 medium Red onion (Chili Sauce)
100 ml Apple juice (Chili Sauce)
3 tbsp Apple cider vinegar (Chili Sauce)
2 tbsp Maple syrup, pure (Chili Sauce)
2 tsp Chili powder (Chili Sauce)
1 tsp Salt (Chili Sauce)
1 dash Black pepper (Chili Sauce)
1 bulb Garlic (roasted; Garlic Sauce)
300 ml Soy milk, unsweetened (Garlic Sauce)
1 tbsp Dijon mustard (Garlic Sauce)
1 dash Black pepper (Garlic Sauce)
1/2 whole lime(s) Lime juice (fresh) (Garlic Sauce)
300 ml Sunflower oil (Garlic Sauce)
1 can (20oz) Jackfruit, canned, in water (or in brine; Kebab)
2 tbsp Soy sauce, tamari (Kebab)
2 tsp Maple syrup, pure (Kebab)
1 large pita Pita bread, whole-wheat (or whole grain wrap, or naan)
2 cup Baby spinach (topping)
1/3 cup Red onion (thinly sliced; topping)
1 medium Tomato (sliced; topping)
1/2 cup chopped Hot chili peppers, canned (or pickled radish; topping)

Instructions


Kebab:

  1. Drain and rinse your jackfruit and finely slice it
  2. Heat 2 tbsp of oil in the pan and add your chopped jackfruit
  3. Cook to 4-5 minutes on a high heat
  4. Add 2 tbsp of tamari, 2 tsp of maple syrup and 5 tbsp of the chilli sauce and coat the jackfruit
  5. Once it’s nice and grizzly and caramelising it’s ready to go!
  6. Serve in a pita or something else of your choice with the garlic sauce, extra chili sauce and the toppings!

 

 

Advanced Preparation

1 - 3 days prior [optional], Red chili pepper (also chile or chilli) 6 pepper(s)
Instructions:

Chili Sauce: Blend together all the ingredients for the chilli sauce. Put in a saucepan to reduce. Bring to the boil and then leave to reduce at a low heat. Store in a glass container in the fridge until ready to use.

1 - 3 days prior [optional], Garlic 1 bulb
Instructions:

Preheat your oven to 400°F (205° C). (A toaster oven works great for this.) Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic. Place the garlic head in a baking dish, cut side up. Drizzle a couple teaspoons of olive oil over the exposed head. Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the cloves feel soft when pressed. Let cool. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

1 - 3 days prior [optional], Soy milk, unsweetened 300 ml
Instructions:

Garlic Sauce: Add the garlic sauce ingredients to a blender without the oil. Blend together and once mixed, put on a low speed. While the blender is at a low speed, slowly pour in the oil to create an emulsion. Store in a glass container in the fridge until ready to use.

Nutrition Facts

Per Portion

Calories 950
Calories from fat 646
Calories from saturated fat 59
Total Fat 72 g
Saturated Fat 6.6 g
Trans Fat 0.2 g
Polyunsaturated Fat 21.2 g
Monounsaturated Fat 40 g
Cholesterol 0
Sodium 1641 mg
Potassium 1156 mg
Total Carbohydrate 65 g
Dietary Fiber 8.0 g
Sugars 18.0 g
Protein 10.5 g

Dietary servings

Per Portion


Fruit 1.4
Grain 0.5
Vegetables 3.2

Energy sources


Pygal28%446.77969206788055138.0743008183557468%321.73622390414886260.61550803775384%367.86236774450555108.0934963122415128%68%CarbohydratesFatProtein

Notes:

 

 

 
Recipe from:
Lunch
Main