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.




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


  • 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


  1. In a blender, blend cashews, almond milk, and agave until completely smooth.
  2. 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.
  3. Take off of heat.
  4. Meanwhile, heat up oil in a cast iron skillet. Add mushrooms, spices, and sauté until the mushrooms have browned and caramelized a bit.
  5. To assemble, place the mushrooms and veggies on top of your pita. Top with donair sauce.
  6. 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!




  • Anna

    Sorry the grammar nazi in me… It’s spelled döner (it’s a Turkish word). And this looks delicious.