Plant-based Döner with two sauces

Name: Plant-based Döner with two sauces
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Türkische Küche
Ingredients: 2 Fladenbrote; 50 g Eisbergsalat; 50 g Rotkohl; 1 Tomate; 1/4 Zwiebel; 2 Packungen plant based Gyros; 1 EL Gyrosgewürz; 3 EL Sonnenblumenöl; Salz nach Geschmack; 150 g plant based Joghurt Natur; 1 Knoblauchzehe gepresst; 1 TL gehackte Petersilie; 1/3 TL getrockneter Dill; 1 Spritzer Zitronensaft; 100 g plant based Mayonnaise; 2 EL Ketchup; 1 TL Tomatenmark; 1 Prise Chilipulver; 1 Schuss Sojasoße

4 servings

Buy all ingredients right below the recipe

Zutaten

2 Fladenbrote
50 g Eisbergsalat
50 g Rotkohl
1 Tomate
1/4 Zwiebel
2 Packungen plant based Gyros
1 EL Gyrosgewürz
3 EL Sonnenblumenöl
Salz nach Geschmack

Zutaten weiße Kräutersoße

150 g plant based Joghurt Natur
1 Knoblauchzehe gepresst
1 TL gehackte Petersilie
1/3 TL getrockneter Dill
1 Spritzer Zitronensaft

Zutaten rote Soße

100 g plant based Mayonnaise
2 EL Ketchup
1 TL Tomatenmark
1 Prise Chilipulver
1 Schuss Sojasoße

Preparation

1
For the sauces, mix the respective ingredients together.
2
Fry the plant-based gyros according to package instructions with oil until crispy and season with gyros spice to taste. Keep warm.
3
Wash red cabbage and iceberg lettuce and cut into thin strips. Slice the tomato and cut the onion into thin rings.
4
Halve the flatbreads and cut them open, but not all the way through. Briefly warm them in the oven, then fill with lettuce, vegetables, plant-based gyros, and the sauces, and serve.

Knuspr-Küche

Serve these croquettes as finger food at your next party – they can be prepared in advance and taste excellent even lukewarm!