Veggilicious Donair with Pickled Turnips

Veggilicious Donair with Pickled Turnips

This recipe is perfect for spring. Not only is it hearty enough to fuel your outdoor activities and bursting with color and flavor, it is designed to promote cleansing and detoxification.

This vegan donair recipe features powerhouse detox supporters like cruciferous veggies and beets (pickled turnip with Red Beet Crystals), turmeric, fiber, and greens (flax, lentils, and Green Blend/Beyond Greens), and alliums (onions and garlic).

Below is everything you need for a vegan-friendly donair feast at home! Feel free to swap out any component, including sauces and garnishes. Enjoy!

Alternate ways to use vegan meat

To brown for use in pasta dishes, etc.: Cook in a preheated skillet over medium-high heat for 5 minutes until browned. Add a tablespoon or two of a heat-safe oil like sacha inchi for taste, texture and nutrition, or if you have a sticky skillet.

For a meatloaf with traditional American flavor: omit donair spices, and instead add any flavoring or seasonings, such as Italian herbs, or more garlic, salt and pepper. Then cook as directed for donair meat, basting the loaf in a thick layer of your favorite barbecue or tomato-based sauce for the last 10 minutes of cooking.

To make meatballs: Roll the mixture into balls. Place on a parchment paper lined baking pan and bake for 25 to 30 minutes in a preheated 375F(190C) degree oven until browned. 1 pound of vegan meat will make about 20 meatballs 1-1/4 inch / 3 cm around.

Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.