Vegan Kebab plate with cucumber salad and rice


For the vegan kebab:

600 g vegan alternative to kebap, e. g. Vantastic foods VEGANER DÖNER

3Tbsp vegetable oil, e. g. Byodo BRAT-OLIVE MEDITERRAN, organic

1 chili pepper

For the salad: 

1 cucumber

6 tomatoes

150 g vegan alternative to feta cheese, z. B. bedda KRÄUTER-HIRTE

2 onions

1 frisée lettuce

3 stalks dill

3 stalks parsley

150 g olives

For the dressing:

2 Tbsp wine vinegar, e. g. Byodo CONDIMENTO BIANCO

4 Tbsp vegetable oil, e. g. Byodo BRAT-OLIVE MEDITERRAN, organic

1 Tbsp vegan alternative to honey e. g. Vegablum Dandelion-WONIG

For the rice:

rice as required, e. g. Rapunzel Organic RICE BLEND with wild rice

For seasoning & garnish:



p.r.n. vegan alternative to garlic sauce, bedda VEGAN AIOLI

p.r.n. vegan chili-paprika sauce, e. g. Byodo CHILI-PAPRIKA SAUCE



Servings: 4 people 
Prep time: 25 minutes

Let's start off with the cucumber: cut the cucumber in half lengthwise and remove the core with a spoon. Then dice the cucumber together with the tomatoes, peel the onions, and cut them into rings. Free the frisée lettuce from its stalk, wash and dry it. Cube the vegan alternative to feta cheese.

Put it all into a bowl and set it aside for later.

Take the dill and parsley, pluck them from their stems and chop the herbs finely.

Then mix them in a small bowl adding the vinegar, 4 Tbsp oil, the vegan alternative to honey, salt, and pepper, and finally add the mixture to the salad along with olives. Mix all well.

Now it is time to prepare the rice according to the package instructions.

While the rise is cooking, remove the core from the chili pepper and cut it into small cubes. Then heat up 3 Tbsp oil in a pan and fry vegan alternative to kebab on all sides. Lastly, season with salt and pepper and add the chili pepper.

And there you go! Now you can serve the vegan kebab together with the rice and the fresh salad. Enjoy!


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