Dirty Vegan Döner Kebab with Oumph!

Serves 4

Get ready to dribble! It’s never been easier to veganise your favourite take-away. Create your favourite döner kebab with Oumph!’s award-winning new plant-based Oumph! Kebab Döner Style. It’s easy and quick to cook — an awesome meal any time of day or night. Oumph! Kebab Döner Style is made from peas. It’s 100 per cent plant-based and free from gluten. Find it in the freezer section in Tesco, Sainsbury’s Iceland and in Asda from January.

• 1 packet of Oumph! Kebab Döner Style (280g) • 16 cherry tomatoes

• 4 pitta breads

• Houmous

• A couple of large handfuls of fresh rocket

• Your favourite chilli sauce

For the vegan slaw:

• Half a red cabbage

• Half a white cabbage

• 2 carrots

• 4 tbsp vegan mayonnaise

• Salt and pepper, to taste

For the yoghurt sauce:

• ½ cucumber

• 200g (7.1oz) plant-based yoghurt

• 2 cloves of garlic

• 20-25g (0.7-0.8oz) fresh mint

• 3-4 tsp of Dijon mustard

• Freshly squeezed lemon juice

from 1 lemon

• Salt and pepper, to taste

1 Roughly chop the red and white cabbage into chunks and shred in a food processor (or finely shred with a sharp knife). Add the carrots and pour the shredded vegetables into a large bowl.

2 Add the vegan mayonnaise — enough to coat the shredded vegetables. Season to taste and mix in the lemon juice. 3 Finely dice the cucumber and then add to a smaller bowl with the yoghurt.

4 Crush or grate a clove of garlic into the yoghurt mix.

5 Gather the mint into a tight bunch and finely chop before adding to the mix with a tsp of Dijon mustard.

6 Add the lemon juice and mix well then set to one side.

7 Preheat your pan and add 2 tbsp of water. Add the Oumph! and cook on a high heat for 3-5 minutes until the product is cooked through.

8 Slice the cherry tomatoes in half and sprinkle with salt to bring out the flavour.

9 Take the pitta bread and slice it open, then add a good dollop of houmous, a handful of fresh rocket.

10 Pack the pitta with the Oumph! döner ‘meat’, then top with your slaw.

11 Dress your tomatoes with a good few spoonful’s of yoghurt sauce.

12 Finally, top your kebab with a drizzle of your favourite chilli sauce.