Halifax Donair
It’s an Atlantic Canada thing, and I’m super stoked to report: now it can be a vegan thing!
Well seasoned mushrooms topped with an addictively sweet and tangy sauce, plus some fresh veggies, all wrapped up in a pita; It’s some seriously delicious eats.
Ingredients
Donair Sauce:
- 1/2 cup raw cashews, soaked for at least 8 hours
- 3/4 cup plain unsweetened almond milk
- 2 tablespoons agave nectar
- 1 tablespoon + 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
Donair:
- 2 tablespoons olive oil
- 8 oz mushrooms, sliced (I used baby bella)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 4 pitas
- sliced tomato
- sliced red pepper
- shredded lettuce
- sliced red onion
Directions
- In a blender, blend cashews, almond milk, and agave until completely smooth.
- Transfer to a small sauce pan. Add vinegar and garlic powder. Bring to a boil, whisking frequently. Sauce will begin to thicken after a few minutes.
- Take off of heat.
- Meanwhile, heat up oil in a cast iron skillet. Add mushrooms, spices, and sauté until the mushrooms have browned and caramelized a bit.
- To assemble, place the mushrooms and veggies on top of your pita. Top with donair sauce.
- Enjoy!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
