The first thing I ever ate when I moved to Germany was not sauerkraut, not any of the variety of brats the country has to offer, and not even the famous, delicious, pretzels. Nope, my flight from Chicago got in pretty late and we stopped at one of the many Döner Kebab shops that can be found on just about any/every street.
It was the first time I’d ever eaten it and my first thought was, “Oh it’s like a gyro.”
It is not just like a gyro, but it is similiar.
Anyway, I fell in love with this dish because I loved the combination of flavorful meat, cabbage slaw and all the different choices for spicy add-ons they give you. It. Was. My. Jam.
And then I went vegan and even though Berlin is the place to be for vegan foodies, I lived in Stuttgart. There were hardly any vegan restaurants, never mind vegan Döner shops, much to my dismay.
And then I learned how to make my own vegan gyro meat from seitan and the rest, as they say, is history.
So whenever I get a craving for vegan Döner or Shawarma, I make it myself.
There are three components to this dish: the vegan meat, the veggiegurt sauce and the pickled veggies.
The veggiegurt is simple: vegan yogurt, diced cucumber, dill, lemon juice & zest, and cumin. Put in a bowl and stir, refrigerate until you’re ready to start plating.