The donair is the quintessential street food of Halifax that's basically a reinvented Greek gyro. In this messy, sweet, and savory meal, spiced mushrooms substitute for the usual meat and a cool, creamy cashew sauce stands in for yogurt sauce. It all gets wrapped up in a soft pita with plenty of greens, tomatoes, and tangy red onions. Be sure to serve it in foil — it can get pretty messy!

Halifax Mushroom Donair [Vegan]

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For the Donair Sauce:

  • 1/2 cup raw cashews, soaked for at least 8 hours
  • 3/4 cup plain unsweetened almond milk
  • 2 tablespoons agave nectar
  • 1 tablespoon, plus 1 teaspoon apple cider vinegar
  • 1 teaspoon garlic powder

For the Donair:

  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 pitas
  • Sliced tomato
  • Sliced red pepper
  • Shredded lettuce
  • Sliced red onion


  1. In a blender, blend cashews, almond milk, and agave nectar, until completely smooth.
  2. Transfer to a small saucepan. Add vinegar and garlic powder. Bring to a boil, whisking frequently. Sauce will begin to thicken after a few minutes. Remove from heat.
  3. Meanwhile, heat oil in a cast iron skillet. Add the mushrooms and spices, and sauté until the mushrooms begin to brown and caramelize.
  4. To assemble, place the mushrooms and vegetables on top of the pita. Top with donair sauce and serve.

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Nutritional Information

Total Calories: 1318 | Total Carbs: 178 g | Total Fat: 58 g | Total Protein: 37 g | Total Sodium: 1429 g | Total Sugar: 22 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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