The Berliner recipe

Ingredients

• 1 small carrot, peeled and finely chopped
• 4½ oz (120 g) dried TVP mince, soaked in 120 ml/½ cup boiling water with 1 teaspoon yeast extract/Marmite
• 3 teaspoons garlic powder
• 2 teaspoons onion powder
• 1½ teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons smoked paprika
• 2 teaspoons dried oregano or mixed herbs
• 1 teaspoon ground rainbow pepper
• 1 small onion, coarsely grated
• 2¾ oz (75 g) fresh breadcrumbs, white or brown
• 7 oz (200 g) vital wheat gluten
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper

• 2 tomatoes, roughly diced
• 1 red onion, roughly diced
• ¼ red cabbage, thinly sliced
• ¼ white cabbage, thinly sliced
• handful of fresh mint leaves, roughly chopped
• 1–2 tablespoons pickled chillies/chiles
• sea salt, to season

• 1 teaspoon ground sumac
• 1 orange juice
• 2 garlic cloves, chopped
• 1–2 tablespoons agave or maple syrup
• 2 tablespoons good quality olive oil
• 1 tablespoon balsamic vinegar

1. Put a medium frying pan/skillet over a medium-high heat and add the coconut oil or vegetable fat and carrot. Cook gently for 4–5 minutes. Drain the TVP mince, retaining the yeast broth. Add the mince to the pan along with the spices and seasoning and mix well. Cook for a minute or two, adding a splash of the broth to stop it sticking. Remove from the heat and then tip into a large, deep bowl. Add the onion, breadcrumbs and vital wheat gluten. Mix well, then add the yeast broth slowly to make a very firm dough. Mix well, then rest for 20–30 minutes in the fridge.
2. Preheat the oven to 160˚C (325˚F) Gas 3. Put the dough into the oiled loaf pan and tightly wrap with a layer of baking parchment, then a sheet of foil. Wrap tightly so it is a snug fit. Put the pan in the preheated oven and bake for 2–3 hours.
3. Mix together all the slaw ingredients in a large bowl. Mix together the dressing ingredients and season to taste. Pour over the slaw and mix well. Set aside for at least 20–30 minutes.
4. Remove the loaf from the oven and leave to rest for 15 minutes. Unwrap and turn out.
5. Mix together the yogurt and pomegranate seeds in a small bowl, reserving a few of the seeds for garnishing. Cover and set aside.
6. Place the pittas into a medium oven or toaster and lightly brown for a few minutes. Slice open and fill with slaw as desired. Add generous layers of sliced ‘doner meat’, and slather with drizzles of pomegranate yogurt sauce. Scatter with a few mint leaves, pomegranate seeds and a drizzle of hot pepper sauce if you like. Serve immediately with napkins.