2 1/2 cups of cooked brown rice
1 cup chopped onion or (2tsp onion powder)
16 cloves of garlic or 4 tsp garlic powder
1 cup water
1/2 tsp of thyme and 1/2 tsp of chili
1/2 tsp of smoky paprika (or not)
Pepper/Salt to taste
1. Put it all in the food processor and blend until smooth.
2. Spread 1/2 inch thick ( I used a square silicon pan)
3. Bake at 350c for 1 hour or until firm and not wet.
My version is a little different.
1 cup vegan mayonnaise of your choice
1/4 cup maple syrup
2 bulbs (not cloves) of garlic
1. Puree and store in fridge.
My husband and I have eaten vegan off and on for years now. After colon cancer surgery however I believe we will be more vegan on than off. The other night my husband is craving a donair, like really, really craving it and meat isn't being digested the way it should be anymore. I'm feeling for him, since I know that he really likes them. So I started a hunt for a vegan donair recipe. If you don't know what a donair is? and that would mean you haven't been to the Atlantic region of Canada and/or never meant a 'donair fantactic' then read this article to get yourself up to date. Most of the recipes used TVP (textured vegetable protein) and I like to do my recipes as easy and as whole food as possible. I decided to use cooked brown rice (not white there is a difference in texture and colour).
Here is the recipe I used (modified to use real onions and garlic but if you want use 4tsp garlic powder and 2 tsp onion powder instead of the fresh stuff).
To make the donairs, just use a wrap or pita (I make my own gluten free wraps in my gluten-free cookbook) and then add lettuce, tomatoes and purple onion with the sliced up faux donair meat and pour the sauce over and of course you spread the sauce on the wrap or pita first too. You could also add in chopped up dill pickles.
Tracey Allen loves to research, learn and write on all topics to do with gluten-free cooking, whole food cooking, saving, sustainable living and living life to the fullest.