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Provided by Kate McGoey-Smith, DipNrsg, MSW, RSW, FM

This dish will remind you of ​sunny skies, warm breezes and walks along cobble streets. So what is portable and so delicious you will savour every bite? Ahh, the Mushroom Donair!

Gather and Prep: In a non-stick frying pan . . .
1. 16 oz. of white mushrooms – cleaned and sliced – saute in frying pan using small amounts of water to avoid sticking and burning – stir frequently.
Then add the following seasonings during the cooking process:

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Mrs Dash Chicken Grilling Blend
  • ½ tsp dried oregano
  • ½ tsp paprika
  • 1/8 tsp ground black pepper
Load seasoned cooked mushrooms evenly over 4 whole wheat oil-free pitas and then layer with thinly sliced red peppers, tomatoes, red onion with a final veggie layer of shredded lettuce. Top with drizzles of Donair Sauce. Fold pita in thirds and wrap with parchment paper.

Donair Sauce:
Gather and Prep:

In a nutri-bullet blender – blend until smooth
  • 1 12.5 oz. Mori-Nu lite silken tofu – drained
  • ¾ cup of unsweetened almond milk
  • 2 tbsp of maple syrup
Then add . .  . blending until smooth
  • 1 tbsp plus 1 tSp of apple cider vinegar
  • 1 tsp garlic powder
  • 1 tbsp lemon juice

Transfer to pot and bring to a boil, whisking frequently. Sauce will begin to thicken after a few minutes. Remove from heat. Drizzle on!