Servings 2 to 3 Donairs
Prep Time 15 Minutes
Cook Time 14 -18 Minutes
Total Time About 30 minutes, plus time to marinate
Skill Level Easy

Ingredients:

  • 1 x ½ lb (227 g) package Lightlife Original Tempeh
  • 3 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp (30 ml) canola oil
  • 1 tbsp (15 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • ½ tsp (2.5 ml) smoked paprika
  • ½ tsp (2.5 ml) ground coriander
  • ¼ tsp (1 ml) cayenne pepper
  • ¼ tsp (1 ml) freshly cracked black pepper
  • ¼ tsp (1 ml) dried oregano
  • Pita or flatbread, to serve
  • Finely shredded iceberg lettuce, to serve
  • Finely sliced white onion, to serve
  • Diced tomato, to serve
  • Sliced pickles, to serve
  • Tzatziki, to serve (recipe follows)

Tzatziki

  • ½ large cucumber
  • ½ tsp (2.5 ml) salt
  • 1 cup (250 ml) plant-based greek yogurt
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) shopped fresh dill
  • 1 clove garlic, finely minced

How to make it

  1. Using a double boiler or bamboo steamer, steam the tempeh for 8 minutes to reduce bitterness. Let it cool to room temperature, then cut into ¼-in (0.6 cm) slices.
  2. In a mixing bowl combine soy sauce, cider vinegar, garlic powder, onion powder, cayenne, paprika, coriander, salt, black pepper, oregano and mix well.
  3. Add sliced tempeh to the bowl and toss gently, until fully coated. Cover and refrigerate for at least 1 hour, preferably overnight.
  4. Remove marinated tempeh from the refrigerator and wipe off any excess marinade. In a medium sized frying pan over medium heat, warm a splash of oil and pan fry tempeh strips, flipping every minute or so, until golden and crisp, about 6 to 8 minutes.
  5. To serve, pile tempeh strips onto a warm pitas or flatbread along with shredded lettuce, diced tomato, sliced pickles, wicked white onion and plenty of tzatziki. Fold pita around toppings and
Tzatziki
  1. To make the tzatziki, start by grating the cucumber. Toss with salt and let sit for 5 minutes then, using a clean tea towel or cheesecloth, squeeze out excess water.
  2. In a mixing bowl whisk together yogurt, garlic, lemon juice and dill. Fold in salted cucumber and refrigerate for at least 30 minutes.
  3. Leftover tzatziki can be stored refrigerated in an airtight container for up to 5 days.
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Ingredients:

  • 1 x ½ lb (227 g) package Lightlife Original Tempeh
  • 3 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) apple cider vinegar
  • 2 tbsp (30 ml) canola oil
  • 1 tbsp (15 ml) garlic powder
  • 1 tsp (5 ml) onion powder
  • ½ tsp (2.5 ml) smoked paprika
  • ½ tsp (2.5 ml) ground coriander
  • ¼ tsp (1 ml) cayenne pepper
  • ¼ tsp (1 ml) freshly cracked black pepper
  • ¼ tsp (1 ml) dried oregano
  • Pita or flatbread, to serve
  • Finely shredded iceberg lettuce, to serve
  • Finely sliced white onion, to serve
  • Diced tomato, to serve
  • Sliced pickles, to serve
  • Tzatziki, to serve (recipe follows)

Tzatziki

  • ½ large cucumber
  • ½ tsp (2.5 ml) salt
  • 1 cup (250 ml) plant-based greek yogurt
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) shopped fresh dill
  • 1 clove garlic, finely minced