Vegan Flatbread

You're in for a real treat with these vegan kebab flatbreads! They are absolutely delicious and satisfying. Picture this - mouthwatering chunks of Quorn cooked to perfection in an air fryer, served on warm flatbreads with a generous dollop of homemade mint yoghurt. This plant-based delight will leave you craving more!

Prep Time: 1 hour + defrosting time
Cooking Time: 30 minutes
Serves: 2


Shawarma Vegan Fillets:

  • 1 x pack Quorn vegan fillets, defrosted
  • 20ml vegetable oil
  • 20ml lemon juice
  • ½ tsp cardamom
  • ¼ tsp nutmeg
  • 1tsp sweet paprika
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • ¼ tsp clove
  • ½ tsp black peppercorns
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • Salt

Pickled Cabbage & Onion:

  • 50ml white wine vinegar
  • 50ml water
  • 50ml sugar
  • ¼ red cabbage
  • 1 red onion

Mint Yoghurt:

  • 50ml vegan yoghurt
  • 10ml lemon juice
  • 10g fresh mint

Make It Your Own (Toppings):

  • 1 x tomato
  • ¼ cucumber
  • 1 pickled chilli
  • Chilli sauce (optional)
  • 2 x flatbreads
  • Anything extra you fancy!


Step 1: Toast the whole spices until fragrant before grinding with the spice powders and seasoning with salt. Mix them together with the lemon juice and vegetable oil to form a paste - you can use a little water if it's too thick.

Step 2: Thinly slice the defrosted vegan fillets, and coat well with the marinade. Allow to marinade for 30 minutes or up to 4 hours in the fridge. Air fry for 8 minutes at 200°C.

Step 3: Thinly slice the onion and cabbage. In a saucepan mix together the sugar, water and vinegar and bring to the boil. Add the cabbage and onion to the pan, mix well and bring back to the boil. Reduce to a simmer and cook for 10 minutes. Remove from the heat and allow it to cool.

Step 4: Finely chop the mint and mix thoroughly through the yoghurt with the lemon juice until smooth.

Step 5: Finely dice the cucumber and tomato and mix together. Toast the flatbreads. Spread with vegan yoghurt, and top with the tomato and cucumber (plus any extras you like). Add the Quorn shawarma, then the pickled onion and cabbage. Drizzle with chilli sauce and top with a pickled chilli.



Recipe inspired by Quorn 

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