Donairs are a beloved sandwich in Canada, especially in Halifax. They are similar to gyros but come with a signature sweet garlic sauce.
This vegetarian donair version replaces the traditional meat with a vegan donair “meat” made from vital wheat gluten and flavorful seasonings, while still delivering that familiar texture and taste.
Whether you’re vegetarian, vegan, or just curious, this is a fun, satisfying twist on a classic.
Why Try This Recipe
- You get the flavor and texture of donair meat, but plant-based
- It works for vegetarians and mostly even for vegans (if you adapt the sauce)
- Great for experimentation in your kitchen
- Makes 4 donairs — perfect for sharing
Recipe Snapshot
| Yield | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4 donairs | ~20 minutes | ~55 minutes | ~1 hour 15 minutes |
Ingredients
For the Donair “Meat”
- 1½ cups hot water
- 3 bouillon cubes (beef-flavoured or vegetarian)
- 1½ cups vital wheat gluten
- 2 tbsp nutritional yeast
- 2½ tsp garlic powder
- 2½ tsp onion powder
- 1½ tsp dried oregano
- 1½ tsp paprika
- 1 tsp ground pepper
- 1 tsp cayenne powder
- 2 tbsp almond butter
For the Donair Sauce
- 1 can sweetened condensed milk (approx. 300 ml)
- ⅓ cup white vinegar
- 1¼ tsp garlic powder
For Assembly
- 4 to 6 pitas or flatbreads
- 1 onion, thinly sliced
- 2 tomatoes or red peppers, chopped
Step-by-Step Instructions
1. Make the Sauce
In a mixing bowl, combine sweetened condensed milk, vinegar, and garlic powder. Whisk until thick and smooth. Refrigerate to chill while you prepare the donair meat.
2. Prepare the Donair “Meat”
- Preheat oven to 325°F.
- Grease a loaf pan (around 4×8 inches or similar).
- Dissolve the bouillon cubes in the hot water and set aside.
- In a bowl, mix vital wheat gluten, nutritional yeast, and all the dry seasonings.
- In another bowl, whisk almond butter into about 1 cup of the bouillon mixture to make a smooth wet mix.
- Pour the wet mix into the dry ingredients and stir to form a dough. It will be firm.
- Knead for at least 2 minutes (or use a stand mixer) to help develop stretch and texture.
- Press the dough into the loaf pan. Pour the remaining bouillon over top (so the loaf is partially submerged in liquid).
- Bake for 45 minutes. Let it cool before slicing.
3. Assemble the Donairs
- Slice the cooled loaf into thin strips (donair “meat” slices).
- In a frying pan, heat a little oil and briefly sear the slices (optional — gives crisp edges).
- Warm pitas or flatbreads.
- To build each donair: place the vegan meat, then chopped onion, chopped tomato or red pepper, and drizzle with the chilled garlic sauce.
- Wrap or fold to eat immediately.
Tips & Troubleshooting
- Kneading matters: Kneading the gluten dough helps it develop that chewy, meat-like texture.
- Don’t skip the cooling: Let the loaf cool before slicing — this helps it hold together better.
- Sear for texture: A quick sear adds a nice contrast on the edges.
- Sauce sweetness control: If you don’t like a very sweet sauce, reduce the condensed milk or vinegar to taste.
- Vegan sauce option: You can try using a dairy-free condensed milk substitute in your sauce.
Variations & Swaps
- Use peanut butter instead of almond butter — many users say it works fine.
- Make it spicier by increasing cayenne or adding chili flakes.
- Add veggies inside the pita: lettuce, cucumbers, or pickled onions.
- Grill the loaf before slicing instead of baking, for a different texture.
Serving Suggestions
Serve vegetarian donairs with:
- Fries or sweet potato fries
- Coleslaw
- Pickles
- Extra sauce on the side
- Salad
Storage & Reheating
- Refrigerate: Store leftover “meat” slices and sauce separately for up to several days.
- Freeze: The cooked loaf slices freeze well. Reheat in a pan or microwave before serving.
- Sauce: The garlic sauce keeps well in the fridge; stir before using if it separates.
Frequently Asked Questions (FAQ)
Q: Can I make the sauce vegan?
A: Yes, if you find a good dairy-free sweetened condensed milk substitute you can transform the sauce to vegan.
Q: Can I skip the almond butter?
A: The almond butter adds fat and richness. You might try substituting another nut butter or even peanut butter, but texture and flavor may change slightly.
Q: How thin should I slice the loaf?
A: Thin slices (2–3 mm) best mimic donair meat. Thick slices may feel more like seitan steak.
Q: Do I need to sear the slices?
A: No, it’s optional. Searing adds crispness and deeper flavor, but raw slices work too.
This vegetarian donairs recipe is a creative way to enjoy a Canadian favorite without meat. The homemade vegan “meat” is satisfying, and the classic sweet garlic sauce delivers the signature donair experience. Whether you’re plant-based, curious, or simply love experimenting, this recipe balances flavor, texture, and tradition.