Vegetarian Donairs / Vegan Donair Meat

Last May, I started dabbling in the creation of vegetarian meat substitutes – you may remember the entry on Boneless, Meatless Ribs, or the Vegetarian Chorizo Burger with Grilled Poblano and Cilantro Pesto.

Well, I was working on Donairs for More Than Poutine this week, and I was feeling a bit guilty that my husband wouldn’t get to try them. He’s never had a Donair, so that wasn’t helping things – he’s ALL about trying new foods.

So, as my own loaf of tasty tasty donair meat was almost ready to go in the oven, I decided I’d play around with my seitan recipe, and come up with a vegan donair meat for him. It was done completely as a surprise for him, he had no idea what I was up to. Frankly, I didn’t want to disappoint him if it didn’t turn out.

Well, I guess I was overly cautious, because it turned out amazing. I was kind of shocked at how much it looked, smelled, and felt like the real thing. I was actually able to taste a bite (I’m gluttening for the next week or so), and… damn. I could absolutely be tricked by it in a sandwich, had I not made the thing. Completely bizarre!

Anyway, he LOVED his first Donair ever, and joked that it should be called a “DON’Tair”, along the lines of food names being changed a bit to denote their vegetarian status. We also used red pepper instead of tomato, as he hates tomatoes.

While the Donair “meat” here is vegan, the sandwich itself is vegetarian. As he doesn’t have to be dairy free, I just haven’t played with the alternatives enough to have the first clue on how to make vegan donair sauce.




Excuse the crappy cell phone photo! I’m still shocked how proper it looks!




With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

For MOST recipes that aren’t inherently gluten-free, high quality GF versions will be included.

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