Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe.
Donair |
By Sushi | On |
Ingredients |
| 1 teaspoon salt |
| 1 teaspoon ground oregano |
| 1 teaspoon all-purpose flour |
| 1/2 teaspoon ground black pepper |
| 1/2 teaspoon Italian seasoning |
| 1 (12 fluid ounce) can evaporated milk |
| 3/4 cup white sugar |
| 2 teaspoons garlic powder |
| 4 teaspoons white vinegar, or as needed |
| 1/2 teaspoon garlic powder |
| 1/2 teaspoon onion powder |
| 1/4 teaspoon cayenne pepper |
| 1 pound ground vegetarian beef |
| 1 tablespoon chopped celery |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder,celery, onion powder, and cayenne pepper. Place the ground vegetarian beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of vegetarian meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the vegetarian meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the vegetarian meat hold together better when you slice it. Form the vegetarian meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do. Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the vegetarian meat to chill before slicing and reheating. To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency. Enjoy! |
| SUCCESS! |
| “print” |
