This recipe is perfect for spring. Not only is it hearty enough to
fuel your outdoor activities and bursting with color and flavor, it is designed
to promote cleansing and detoxification.
This vegan donair recipe features powerhouse detox supporters like cruciferous
veggies and beets (pickled turnip with Red Beet Crystals), turmeric, fiber, and
greens (flax, lentils, and Green Blend/Beyond Greens), and alliums (onions and
Below is everything you need for a vegan-friendly donair feast at home! Feel free to swap out any component, including sauces and garnishes. Enjoy!
Veggilicous Donair with Picked Turnip
- 2 cups dry brown lentils (can sub green as well)
- 8 oz /170 g (about 1 container, or 2.5 cups chopped) mushrooms (we used cremini)
- 5 oz /142 g (about 1 small) onion, trimmed, cut into large chunks
- 1/4 cup ground flax seed meal
- 2 tsp beet crystals
- ½ scoop greens powder (optional)
- 1/2 cup (40 g) nutritional yeast*
- 1 and 1/2 tsp fine sea salt (more or less to taste)
- 3/4 tsp freshly cracked pepper (more or less to taste)
Spice blend to season your vegan donair meat
- 2 tsp paprika (no paprika? Try smoked paprika or chili powder)
- 1 tsp allspice (no allspice? Use cinnamon)
- 1 tsp garlic powder (you can also use about 3x more fresh garlic)
- ½ tsp ginger powder (no ginger? Use cardamom)
- ½ tsp turmeric powder (no turmeric? Try oregano)
Wrap and garnishes
- Flatbread or pita (tortillas or collard leaves also work)
- Vegan ground (recipe above, baked in a loaf shape, sliced)
- Tomato, Cucumber, sliced
- Lettuce, Purple cabbage, leaves torn or cut into thin strips
- Red onion, cut in thin rings
- Vegan tzatziki (recipe to follow), hummus or donair sauce, hot sauce, or a combo
- Pickled turnip (prepared in advance, recipe to follow)
- 3 cups water
- 1/3 cup Kosher salt
- 2 bay leaves
- 1 cup white vinegar
- 2 lb turnips (about 1 large turnip or Swede) – peeled and cut into matchsticks
- 1 spoonful Red Beet Crystals
- 2 cloves garlic, roughly chopped
- 1 cup unsweetened coconut yogurt
- 1/2 large cucumber, grated
- 2 cloves of garlic
- Salt and pepper
- Place rinsed lentils in a pot and cover with water. Bring the water to a boil, then reduce heat and simmer uncovered for 10 minutes. While the lentils cook, pulse the mushrooms and onions in a food processor until very fine, but not quite pureed. Scrape out processer (no need to clean it) and put contents in a large bowl. When lentils are ready, they should be slightly undercooked so they have some ‘tooth’, but they need to be soft enough to contribute moisture. Drain them, rinse in cold water, and drain again, then place them in the food processor. Again, pulse until very fine, but not quite pureed. Scrape the lentils into the bowl. Add remaining 5 ingredients to the bowl and mix everything together. *If you cannot add the yeast, simply increase the amount of flax meal and seasonings. It is fine if distinct white, brown and red spots remain, you simply want the seasonings evenly blended in. Taste and adjust the seasonings as needed. Use the additional seasonings listed above.
- Preheat your oven to 375F/190C. To make your vegan donair meat, mix the additional spices into about ¼ of the above batch of raw “meat”. Taste and adjust seasoning. You can also add a tablespoon or two of oil, if desired. Then, form into a loaf shape, and place it either on a parchment-lined baking sheet, or into a loaf pan lined with parchment paper. Bake in a for 30 to 40 minutes until browned. Alternately, you may cook it in a microwave-safe dish for approximately 10 minutes.
- Slice meat and add garnishes of your choice into the wrap.
Pickled Turnip (make ahead)
- Warm water, salt and bay leaves in a medium sized pot on medium heat. Stir until salt is completely dissolved, 3-5 minutes. Cool completely, then add the vinegar and beet crystals and stir. Divide sliced turnip and garlic into two Mason type jars. Pour the liquid over the turnips. Put on the lids and let sit overnight, or for up to 5 days for fermentation. The pickles will keep about a month and are best refrigerated.
- Mince the garlic and let sit for a few minutes. Sprinkle salt over the grated cucumber. Place the yogurt in a medium bowl and stir in the minced garlic. Squeeze excess water from the grated cucumber and add it as well. Add salt and pepper to taste. Will taste more garlicky over time.
to use vegan meat
To brown for
use in pasta dishes, etc.: Cook in
a preheated skillet over medium-high heat for 5 minutes until browned. Add a
tablespoon or two of a heat-safe oil like sacha inchi for taste, texture and
nutrition, or if you have a sticky skillet.
For a meatloaf
with traditional American flavor: omit donair
spices, and instead add any flavoring or seasonings, such as Italian herbs, or
more garlic, salt and pepper. Then cook as directed for donair meat, basting
the loaf in a thick layer of your favorite barbecue or tomato-based sauce for
the last 10 minutes of cooking.
To make meatballs: Roll the mixture into balls. Place on a parchment paper lined baking pan and bake for 25 to 30 minutes in a preheated 375F(190C) degree oven until browned. 1 pound of vegan meat will make about 20 meatballs 1-1/4 inch / 3 cm around.
Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.