
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
Ingredients
- 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
Method
- 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.
- Add the vegan mayonnaise — enough to coat the shredded vegetables. Season to taste and mix in the lemon juice.
- Finely dice the cucumber and then add to a smaller bowl with the yoghurt.
- Crush or grate a clove of garlic into the yoghurt mix.
- Gather the mint into a tight bunch and finely chop before adding to the mix with a tsp of Dijon mustard.
- Add the lemon juice and mix well then set to one side.
- 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
- Slice the cherry tomatoes in half and sprinkle with salt to bring out the flavour.
- Take the pitta bread and slice it open, then add a good dollop of houmous, a handful of fresh rocket.
- Pack the pitta with the Oumph! döner ‘meat’, then top with your slaw.
- Dress your tomatoes with a good few spoonful’s of yoghurt sauce.
- 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.