Posted in Asian Food, Indian, International vegan cuisine, Mexican Dishes, Sauces & Creams, Vegan

Vegan Döner Kebab: Taco Edition!!

When we lived in Germany I got very acquainted with something that I now love; döner kebabs. They are very similar to gyros in the United States except that instead of tzatziki there are all kinds of yummy veggies and spicy pepper sauce if you want. Some places also offer a crumbly feta-style cheese with it and though it’s not my jam, I had been known eat a döner or two…per week.

Now that I’m off of animal products, I’ve made a döner with crimini mushrooms, oyster mushrooms and there was even one terrible attempt at making my own with seitan and soy flour but I’d rather not think about that right now.

Then one day we were walking around our neighborhood in Stetten (just outside Stuttgart for those interested) and we found a Bio Store which is just a German way of saying organic, but we loved it because they had a solid selection of vegan products.

Enter, Wheaty, courtesy of Veganic.

I am a big fan of this product because it is tasty with all the right döner flavors and it has a meat-like consistency. What I love most is that it has all the good things about meat without that greasy aftertaste. Take a look at the ingredients and the nutritional content and then when your eyes go back in your head, see if the Wheaty brand is available near you.

We visited 3 different markets in search of large döner wraps but they were nowhere to be found. Tortilla wraps were abundant so I improvised with döner kebab tacos, vegan style!

Start with your vegetables of choice. My favorite döner always had onions and peppers so I kept it simple with half of a green and yellow bell pepper and two small yellow onions. I sauteed them in water because there’s a fair bit of oil in the vegan döner.

I did add a few slices of garlic during the last couple minutes because garlic tastes good and has tons of health benefits, immune booster being my absolute favorite!

Now that you’ve got the inside of the döner taco, it’s time to talk about the other fun stuff! I forgot to take photos of my take on the creamy veg offered at döner kebab shops all around Germany but you can see it on the tacos! It’s thinly sliced onion, red cabbage, grated carrots and zucchini tossed in vegan yogurt, lemon juice, cumin, tahini and diced celery.

As you can see, I heated some of the tortilla shells a bit too much but they were still tasty and we scarfed them up in an attack of the munchies. Out of deference to my hubs I kept the spicy factor low but I add Sriracha to my “döner tacos”.

Posted in Beans, Grains, Mexican Dishes, Plant Based, Salads, Vegan

Taco Tuesday Vegan Style ~ Spicy Taco Salad

I know we’re a day early for Taco Tuesday but we’re doing this. TODAY.

I don’t know about you but I’ve been doing some form of taco Tuesday since college but let’s be honest every day of the week was Taco Thursday or Pizza Monday or whatever…you get the idea, right? Well now, as an adult, I appreciate tacos as much as ever–7 years living in southern California solidified it–but I don’t always appreciate all the extra calories that come from taco shells.

Maybe I eat too many tacos. Maybe.


Who can really say?

In case you’re wondering I DO love a hard shell tortilla and it’s a plus they’re vegan. But if you knew how many I could eat then you’d understand why I salad-ified my go to Mexican dish.

This is a pretty easy dish to make especially if you opt to use beans, which I did. Or tofu crumbles, which I also did.

Told ya, I can be a bit of a pig under the right circumstances!

Seriously though, this recipe is pretty easy because you cook everything on its own.

Brown rice
Chop, rinse & spin lettuce
Saute onion, bell pepper & mixed garlic
Homemade salsa with tomatoes, jalapenos, parsley, lime juice and tequila
Slice or halve olives
Chop avocado (optional)
Top with sliced jalapeno peppers

Then…the fun part. Loading it up!

Be sure to rinse the lettuce in cold water so you keep a nice crunch with every bite!

The thing I love about this dish, besides its simplicity, is that it’s healthy and packed with veggies. If you use fresh salsa, which I recommend, you get ALL the nutrients from tomatoes, onions, parsley, lime juice, scallions, garlic, bell pepper and all the herbs and seasoning which includes: chili powder, cayenne pepper, cumin, salt & pepper and oregano. It’s jammed packed with flavor and good stuff for your body.

Feel free to omit the 1/2 shot of tequila too. I don’t always use it but I do love the flavor it adds to a really good salsa. Up the lime juice if you want more acidity without the alcohol or go really crazy and mix lemon and lime juice.

Or just do a shot and enjoy your salad with ice cold beer or water.

I prefer both because good skin doesn’t happen without lots of water.

I’ve been experimenting with filters…what do you think? Leave your comments below!