Vegan Donair

Vegan Donair 'Meat'

• 3 cups vital wheat gluten (I buy this at bulk barn)
• 3 tbsp chickpea flour
• 3 tsp corn starch
• 3 tsp oregano
• 3 tsp pepper
• 1 1/2 tsp italian seasoning
• 1/2 tsp cayenne (to taste)
• 180 ml nutritional yeast
• 1 1/2 tsp paprika
• 1 1/2 tsp mustard
• 3 tbsp oil (I use olive oil)
• 3 tsp garlic
• 3 tsp liquid smoke
• 2 1/4 cup water
• 1/4 cup soy sauce
• 3 tbsp maple syrup

Instructions

1. Preheat oven to 350 F
2. Mix dry ingredients in a bowl
3. Mix wet ingredients in a bowl
4. Pour the wet ingredients into the dry, and mix well to form a nice solid dough
5. Pour 80-90% of wet ingredients into the dry ingredients
6. Roll into the desired shape and wrap in 2-3 layers of tin foil
7. Bake on a baking sheet for 45 minutes seam side down, flip and bake another 45 minutes
8. Let cool, and refrigerate a few hours. It will harden as it sits. It will be good in the fridge for a week or two, or in the freezer for 3 months

Vegan Donair Sauce

Ingredients

• 1 cup cashew nuts, soaked
• 3/4 cup water (as needed)
• 2 tsp lemon juice
• 1 tsp apple cider vinegar
• 1/2 cup sugar
• 1 tbsp apple cider vinegar
• 1/2 tbsp garlic powder

Instructions

1. Blend first four ingredients until smooth
2. Add remaining ingredients and mix well