Vegan Döner Box

Preheat oven to 220°C. Spread fries in a single layer on a baking sheet and bake 18–22 minutes, flipping halfway, until golden and crispy.

While fries cook, shred iceberg lettuce into thin strips. Dice tomato into 1 cm pieces. Slice cucumber into half-moons about 3 mm thick.

Heat sunflower oil in a large frying pan or wok over high heat until shimmering. Add vegan döner meat in a single layer and cook undisturbed for 2 minutes to develop a crust.

Stir the meat and continue cooking 3–5 minutes, tossing occasionally, until edges are crispy and meat is heated through. Remove from heat.

Divide hot fries between two serving containers or shallow bowls. Top each with half the döner meat.

Arrange lettuce, tomato, cucumber, and pickled cabbage over the meat. Drizzle generously with vegan yogurt sauce, then add vegan spicy sauce to taste. Serve immediately.