Dirty Vegan Döner Kebab with Oumph!

Get ready to dribble! It’s never been easier to veganise your favourite take-away. Create your favourite döner kebab with Oumph!’s award-winning new plant-based Oumph! Kebab Döner Style. It’s easy and quick to cook — an awesome meal any time of day or night. Oumph! Kebab Döner Style is made from peas. It’s 100 per cent plant-based and free from gluten. Find it in the freezer section in Tesco, Sainsbury’s Iceland and in Asda from January.

Serves 4


  • 1 packet of Oumph! Kebab Döner Style (280g)
  • 16 cherry tomatoes
  • 4 pitta breads
  • Houmous
  • A couple of large handfuls of fresh rocket
  • Your favourite chilli sauce

For the vegan slaw:

  • Half a red cabbage
  • Half a white cabbage
  • 2 carrots
  • 4 tbsp vegan mayonnaise
  • Salt and pepper, to taste

For the yoghurt sauce:

  • ½ cucumber
  • 200g (7.1oz) plant-based yoghurt
  • 2 cloves of garlic
  • 20-25g (0.7-0.8oz) fresh mint
  • 3-4 tsp of Dijon mustard
  • Freshly squeezed lemon juice from 1 lemon
  • Salt and pepper, to taste


  1. Roughly chop the red and white cabbage into chunks and shred in a food processor (or finely shred with a sharp knife). Add the carrots and pour the shredded vegetables into a large bowl.
  2. Add the vegan mayonnaise — enough to coat the shredded vegetables. Season to taste and mix in the lemon juice.
  3. Finely dice the cucumber and then add to a smaller bowl with the yoghurt.
  4. Crush or grate a clove of garlic into the yoghurt mix.
  5. Gather the mint into a tight bunch and finely chop before adding to the mix with a tsp of Dijon mustard.
  6. Add the lemon juice and mix well then set to one side.
  7. Preheat your pan and add 2 tbsp of water. Add the Oumph! and cook on a high heat for 3-5 minutes until the product is cooked through
  8. Slice the cherry tomatoes in half and sprinkle with salt to bring out the flavour.
  9. Take the pitta bread and slice it open, then add a good dollop of houmous, a handful of fresh rocket.
  10. Pack the pitta with the Oumph! döner ‘meat’, then top with your slaw.
  11. Dress your tomatoes with a good few spoonful’s of yoghurt sauce.
  12. Finally, top your kebab with a drizzle of your favourite chilli sauce

Recipe by Mathew Pritchard @pritchardswyd for Oumph!
oumph.uk, @eat_oumph. Photography by The Directive.