I was the guy who stumbled drunkenly at one in the morning into the kebab shop and ordered the nastiest greasy donner I could get my hands on. I always felt like crap afterwards, but I never learned my lesson. I would get drunk again and I would once more be swaying in a queue of other tired revellers, propped up against the glass cabinet of wilted salad and chilli sauce for support. Eagerly waiting to punish myself all over again. Veganism and quitting drinking finally put paid to all that, and I haven’t entered one of those places since.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
But let’s not discredit the kebab, because when done right, it is truly a wonderful thing. Though typically a meat dish, vegan versions can be made with an array of produce available at most supermarkets, health stores or online. My ingredient of choice for this recipe is braised tofu, which can be shredded and fried with spices to make a delicious and succulent filling. I’ve also used aubergine, red onion and tomatoes to accompany the braised tofu and spices. The dressing is a quick version of Tzatziki, which can be knocked together in about 2 minutes right at the end of cooking. I bought the flatbread from my local market, which is Turkish and sells the bread perfect for this dish. Any flatbread or wrap will do fine, however.
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
Prep time: 15-20 minutes. Cooking time: 20 minutes.
For the Spiced Braised Tofu:
2 tbsp coconut oil
2 cans braised tofu, drained and cut into thin strips
1 tsp cumin seeds
1 tbsp tandoori masala curry spice mix (or whichever blend you have)
1 tsp garlic granules
1 tsp mild chilli powder
2 tbsp lime juice
Salt and black pepper to taste
For the Vegetables:
2 tbsp olive oil
1 aubergine, cut into batons
1 red onion, sliced
2 medium tomatoes, cut into wedges
3 tbsp tamari (gluten-free soy sauce)
1 tbsp chipotle chilli sauce (or other not too hot chilli sauce)
For the Tzatziki:
5 heaped tablespoons dairy-free plain yoghurt
2 tbsp olive oil
1 tsp Dijon mustard
Salt and black pepper to taste
4 small handfuls of lettuce leaves.
Heat the coconut oil in a large frying pan or wok and fry the braised tofu on a medium-high heat for 8-10 minutes, until reasonably crisp, but not burnt. Add all the spices and pour over the lime juice, then cook for another couple of minutes for the tofu to take on the flavours.
Empty the cooked tofu into a bowl, clean out the pan and then heat the 2 tbsp of olive oil.
Fry the aubergine and red onion together for 5 minutes, stirring often, then add the tomato wedges and cook for a further 4 minutes. Pour in the tamari and chipotle sauce and let that cook for a couple more minutes. Mix the vegetables and the tofu together.
Once that’s done, quickly make the tzatziki by putting the yoghurt and olive oil into a bowl and stirring until fully combined. Grate the cucumber into the bowl, add the Dijon mustard and season with the salt and pepper. Mix again to fully incorporate.
Warm the flatbreads briefly in the microwave or the oven. Spoon a quarter of the tofu and vegetable mixture in a line across the centre of the flatbread. Spoon the tzatziki over that and then place the lettuce on top. Roll and serve as desired.
Check out my latest recipes here
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…