Vegan Donair "Meat"

4.89 from 9 votes

This vegan donair "meat" tastes - and feels - so much like the real thing, it has fooled even the most dedicated of carnivores!

Prep Time20

Cook Time55

Total Time1 15

Course: Main Course

Cuisine: Canadian, Middle Eastern, Vegan, Vegetarian

Servings: Donairs

Calories: 744kcal

Author: Marie Porter

In a medium mixing bowl, combine sweetened condensed milk, vinegar, and garlic powder.
Use a whisk to mix together the sauce ingredients until well combined and thick.
Transfer to a covered container, chill until use.

Preheat oven to 325, grease a glass loaf pan (4″ x 8″ or similar size)
Dissolve “beef” bouillon cubes into hot water, set aside.
In a medium bowl, mix together wheat gluten, nutritional yeast, and seasonings.
In a separate bowl, whisk together almond butter and 1 cup of the “beef” bouillon mix – a little at a time – until relatively smooth.
Once wet ingredients are well whisked, pour into dry ingredients and stir to form a lumpy dough. Turn dough out onto a clean work surface, and knead for at LEAST two minutes.
This is important – if you don’t knead it enough, it’ll turn out puffy, and more like a baked good than a “meat” substitute. It won’t really look any different as you go, you just have to trust in your timing.
If you have a stand mixer, you can beat it in there on medium speed for a couple minutes, instead of kneading.
Press dough evenly into prepared loaf pan, pour remaining broth over it, and bake for 45 minutes. Allow to cool.

Brush pitas with a little water, heat in a hot frying pan until warmed through.
Heat a little vegetable oil in a frying pan. Slice vegan donair meat into ¼″ thick slices (or however thick/thin you prefer!), add to pan and reheat until desired texture (If you like the crispy edges, cook a little longer than you would if you don’t!)
Pile reheated “meat” on warm pita, drizzle generously with sauce, top with onions and tomatoes. Wrap in wax paper, parchment paper, or foil to hold it together while eating, serve immediately.