The vegan and vegetarian döner has long been more than a niche trend – more and more guests are asking for plant-based alternatives. Anyone who offers them taps into new target groups. Here is an overview of the options and the technology involved.
Why vegan döner?
More and more people eat plant-based or flexitarian. A vegan option broadens your customer base – especially in cities and among younger guests.
Plant-based alternatives
- Seitan döner: hearty, with a meat-like texture.
- Soy and pea protein: high in protein and easy to season.
- Vegetable döner: grilled vegetables as a lighter variant.
- Ready-made veggie spits: practical for day-to-day operation.
Preparation on the spit
Many plant-based döners are cooked – just like classic döner – on the vertical spit and cut with the döner knife. So the familiar technique remains fully usable.
Keep them separate
For guests, it is important that vegan and meat döner are prepared hygienically separately. A second döner knife or clear cleaning routines (see Hygiene & HACCP) help with this.
Conclusion: Vegan döner is a real revenue opportunity – and easy to implement with the equipment you already have. MAVI supplies the right appliances for any concept.
