Recipe: Vegan doner kebabs with pink pickle
Who know you could have vegan junk food? We'll take two please
Best eaten at three in the morning, perhaps after having a bit too much to drink. Failing that, you’ll still love this healthy, vegan version of a well-loved junk food classic.
Makes 4
Ingredients for the pink pickle
• 150ml cider vinegar
• 2 tbsp brown sugar
• 1 bay leaf
• 1⁄4 tsp caraway seeds
• 1⁄4 tsp ground allspice
• 1 tsp salt
• 1 beetroot, peeled and cut into fine matchsticks
• 1⁄4 tsp caraway seeds
• 1⁄4 tsp ground allspice
• 1 tsp salt
• 1 beetroot, peeled and cut into fine matchsticks
• 1 shallot, thinly sliced
• 1⁄2 fennel bulb, very thinly sliced
• 3 radishes, thinly slicedFor the kebab• Sun flower or vegetable oil for frying
• 3 radishes, thinly slicedFor the kebab• Sun flower or vegetable oil for frying
• 350g Kebab Kofta Seitan Sausage (see recipe, below), cut into thin slices
• small bunch of mint, chopped
• 200ml vegan yogurt
• 4 pitta breads
• 200g hummus
• 4 pitta breads
• 200g hummus
• 80g interesting mixed salad leaves
• hot chilli sauce, to taste
• 2 tbsp dukkah
KEBAB KOFTA SEITAN SAUSAGE
Makes two 350g sausages
Ingredients
• 230g vital wheat gluten
• 30g nutritional yeast flakes
• 2 tbsp plain our
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1⁄2 tsp ground cinnamon
• 1 garlic clove, finely chopped
• Few turns of black pepper
• 1 tsp salt
• 320ml vegetable stock
• 2 tbsp soy sauce
• 2 tbsp cider vinegar
• 2 tbsp harissa paste
• 2 tbsp olive oil1. To prepare the Kebab Kofta Seitan Saugsage, follow the method of making the breakfast sausage as described here.
• 1 tsp salt
• 320ml vegetable stock
• 2 tbsp soy sauce
• 2 tbsp cider vinegar
• 2 tbsp harissa paste
• 2 tbsp olive oil1. To prepare the Kebab Kofta Seitan Saugsage, follow the method of making the breakfast sausage as described here.
