🍽️ Vegetarian Döner

Name: Vegetarian Döner
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g oyster mushrooms; 2 garlic cloves; 50 ml oil; 100 ml light soy sauce; salt; 1 tsp sugar; 0.5 tsp chili flakes (to taste); 0.5 tsp ground cumin; 3 sprigs flat-leaf parsley; 300 g plain yogurt (10% fat); pepper from the mill; 300 g carrots; 150 g romaine lettuce (plain); 300 g red cabbage; 1 flatbread (approx. 400 g); 8 slices Kerrygold Original Irish Cheddar (savory)

712 kcal · 30 min · 4 servings

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Ingredients

600 g oyster mushrooms
2 garlic cloves
50 ml oil
100 ml light soy sauce
salt
1 tsp sugar
0.5 tsp chili flakes (to taste)
0.5 tsp ground cumin
3 sprigs flat-leaf parsley
300 g plain yogurt (10% fat)
pepper from the mill
300 g carrots
150 g romaine lettuce (plain)
300 g red cabbage
1 flatbread (approx. 400 g)
8 slices Kerrygold Original Irish Cheddar (savory)

Instructions

1. Clean the mushrooms and tear them into thin strips.
2. Peel the garlic cloves and chop them finely.
3. In a large bowl, mix the oil, soy sauce, 1 teaspoon of salt, the sugar, the chili flakes, the cumin, and half of the chopped garlic.
4. Add the mushroom strips to the marinade and mix everything thoroughly.
5. Line a baking tray with baking paper and spread the mushrooms out on it.
6. Preheat the oven to 175 °C (150 °C with fan or gas mark 2).
7. Bake the mushrooms in the preheated oven for 25 to 30 minutes.
8. Wash the parsley and shake it dry.
9. Pluck the parsley leaves from the stems and chop them finely.
10. Mix the yogurt with the remaining garlic and the chopped parsley.
11. Season the yogurt sauce with salt, pepper, and chili flakes to taste.
12. Set the finished sauce aside.
13. Clean and peel the carrots.
14. Grate the carrots coarsely.
15. Wash the salad greens and cut them into strips.
16. Clean the cabbage and slice or shred it into thin strips.
17. Combine the carrots, salad greens, and cabbage in a bowl.
18. Cut the flatbreads into quarters.
19. Cut a pocket into each bread quarter to open it up.
20. Take the mushrooms out of the oven.
21. Toast the bread quarters on the hot grill briefly on both sides.
22. Open the toasted breads.
23. Place two slices of cheese into each bread pocket.
24. Add some yogurt sauce into the pockets.
25. Distribute the cabbage mixture and the baked mushrooms into the bread pockets.
26. Drizzle the filled breads with 2 to 3 tablespoons of the remaining sauce.
27. Plate the vegetarian döner and serve it with the remaining sauce and salad.

Nutrition per serving

kcal: 712
Protein: 31 g · Fett/Fat: 35 g · Carbs: 69 g