Vegan Doner Platter
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 10 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g seitan
- 4 tablespoon sunflower oil
- Spice mixture (grill spice)
- Garlic powder
- Paprika powder, hot as rose
- 200 g soy sour cream (sour cream alternative)
- 2 cloves garlic
- 1 cucumber (s)
- 1 cup basmati rice
- 2 cup vegetable broth
- N / A chives or parsley, freshly chopped
- 5 cherry tomato (s)
- 2 large carrots
- 0.5 ½ head iceberg lettuce or other seasonal salad
- salt and pepper
- Balsamic, lighter
Print Recipe
Pin Recipe Instructions
- Clean 2/3 of the cucumber and carrots and finely chisel, quarter the cherry tomatoes, add them and season them with salt - let stand a little to steep. Cut the lettuce into small pieces and add. Salt and pepper and pour a dash of white balsamic vinegar on top. To taste.
- Bring the rice to the boil in the vegetable stock, turn the stove on to the lowest possible heat and let the rice simmer with the lid closed until the liquid is soaked up and the rice is cooked through but is still firm to the bite. If necessary, season with salt and refine with fresh herbs such as chives or parsley.
- For the kebab, heat the sunflower oil in a pan. Cut the seitan into small pieces and fry well in the pan over high heat until it is brown and crispy. Turn the heat to minimum and now season strongly with the spices. Finally add the paprika powder. Taste and season again if necessary. It can be seasoned really well here, especially with the garlic powder, so that it gets the kebab taste.
- For the tsatsiki, chop the cloves of garlic into small cubes and pinch the rest of the cucumber, season with salt and let it steep. Then fold in the sour cream substitute and season with salt and pepper.
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