Vegetarian Döner

Ingredients

• 600 g oyster mushrooms
• 2 cloves garlic
• 50 ml oil
• 100 ml light soy sauce
• Salt
• 1 tsp sugar
• 0.5 tsp chili flakes (optional)
• 0.5 tsp ground cumin
• 3 sprigs flat-leaf parsley
• 300 g sour cream yogurt (10% fat)
• ground pepper
• 300 g carrots
• 150 g romaine lettuce (natural)
• 300 g red cabbage
• 1 flatbread loaf (ca. 400 g)
• 8 slices Kerrygold Original Irish cheddar (savory)

Instructions

1. 1.

   Clean mushrooms and tear into strips. Peel garlic and finely chop. In a large bowl mix oil, soy sauce, 1 tsp salt, sugar, chili flakes, cumin, and half the garlic. Add mushrooms, stir well, and spread on parchment-lined baking sheet. Bake in preheated oven at 175 °C (convection 150 °C; gas: level 2) for 25–30 minutes.

2. 2.

   Meanwhile, wash parsley, shake dry, remove leaves, and finely chop. Whisk yogurt with remaining garlic and parsley, season with salt, pepper, and chili flakes, then set aside.

3. 3.

   Peel carrots, grate coarsely. Wash lettuce, cut into strips. Clean cabbage, slice thinly or shred. Combine all vegetables. Quarter flatbread and cut a pocket in each.

4. 4.

   Remove mushrooms from oven. Toast bread pockets on hot grill briefly on both sides, open them, and place 2 slices of cheese in each pocket. Add a bit of sauce, then distribute cabbage mix and mushrooms inside, drizzle with 2–3 tbsp sauce. Assemble vegetarian döner with remaining sauce and salad.