High-Protein Smashed Potato Döner Salad

Ingredients

• 500 g Baby potatoes (Boiled until tender, then smashed before roasting)
• 300 g Vegan döner-style protein strips (Seitan, soy-based döner, or another high-protein vegan meat substitute)
• 2 tbsp Olive oil (For coating the potatoes and cooking the vegan strips)
• 2 tsp Döner seasoning (Suggested blend: paprika, cumin, oregano, garlic, onion, black pepper, and chili)
• 150 g Romaine lettuce (Chopped)
• 200 g Tomatoes (Diced)
• 200 g Cucumber (Diced)
• 80 g Red onion (Thinly sliced)
• 250 g Vegan high-protein yogurt (Unsweetened; soy yogurt is a suitable estimate)
• 1 tbsp Tahini (For the creamy dressing)
• 1 tbsp Lemon juice (Freshly squeezed)
• 1 clove Garlic (Minced, for the dressing)
• Salt (To taste; for the potatoes, protein, and dressing)
• Black pepper (To taste)

Steps

1. 1

   Boil the potatoes in salted water until a knife slides into the centers easily, about 15–20 minutes. Drain them well and allow excess steam to evaporate so they roast crisply.

2. 2

   Preheat the oven to 220°C/425°F, or 200°C/400°F with convection. Line a baking sheet with parchment paper.

3. 3

   Arrange the cooked potatoes on the baking sheet. Flatten each one with the bottom of a glass or a potato masher until it is roughly 1 cm thick, keeping the pieces intact.

4. 4

   Brush or toss the smashed potatoes with about half of the olive oil, then season them with salt, pepper, and some of the döner seasoning.

5. 5

   Roast the potatoes for 25–35 minutes, turning once if needed, until the edges are deeply golden and crisp.

6. 6

   While the potatoes roast, heat the remaining olive oil in a skillet over medium-high heat. Add the vegan döner-style strips and the remaining döner seasoning.

7. 7

   Cook the vegan strips for 5–8 minutes, stirring occasionally, until browned and hot throughout. Remove the skillet from the heat.

8. 8

   Chop the lettuce and tomatoes, dice the cucumber, and thinly slice the red onion. Place the vegetables in a large serving bowl.

9. 9

   Whisk the vegan yogurt, tahini, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth. Add a splash of water if necessary to make a pourable dressing.

10. 10

    Add the hot crispy potatoes and cooked vegan döner strips to the salad. Drizzle with the dressing and toss gently so the potatoes remain partly crisp.

11. 11

    Taste and adjust the salt, pepper, lemon juice, or döner seasoning. Serve immediately while the potatoes and protein are warm.

Notes

The provided description does not include the ingredient list, quantities, or preparation instructions; it directs viewers to the creator’s blog. The ingredients and method above are a low-confidence reconstruction from the dish title and stated vegan high-protein concept and should not be treated as the creator’s definitive recipe. The post reports total-recipe macros of approximately 128 g protein, 97 g carbohydrates, and 62 g fat, which cannot be reliably matched without the original quantities and branded products.

Nutrition per serving

• salad
• main
• vegan
• high-protein
• döner-inspired
• crispy potatoes
• oven-roasted
• German-language source