This hot donair dip recipe is absolutely delicious and satisfying. It’s rich and creamy, packed with flavour and fairly simple to make despite a longer ingredient list!
While donair dip is traditionally made with condensed milk and ground meat, for a vegan friendly version, use coconut milk and veggie ground round. The flavour is the same as a traditional Halifax donair dip, don’t worry!
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What is Donair Dip?
Donair is a classic Halifax recipe that loads meat, sweet sauce, tomatoes and onion into pita bread.
Donair dip takes that delicious sweet sauce and adds spiced ground meat, onion and tomatoes together. This is typically topped with shredded cheese, baked and served as a hot donair dip!
While none of this sounds vegan, simply substitute the condensed milk for coconut milk, and use veggie ground round in place of ground meat. The result is an epic vegan dip recipe!
Why is Donair Dip Called Halidip?
Donair dip is the “official” name for this recipe; however, donair and donair dip originate in Halifax (Nova Scotia, Canada). Overtime, it has been renamed to reflect its origins and is often called halidip or Halifax donair dip.
How to Make Easy Donair Dip
A regular or vegan donair dip is simple to make. You just need to make some sweet sauce, cook ground meat or veggie ground round, then toss together in a baking dish with onion and tomato.
In my donair wrap recipe, I make the sweet sauce with coconut milk. When creating this recipe, I first tried using two cans of coconut milk. While the final product was delicious, it didn’t thicken much, nor did it sit in our stomachs too well.
On my second attempt with this recipe, I decided to make a change. To thicken the dip, and lighten the final product (without sacrificing flavour) I replaced one can of coconut milk with cooked cauliflower and potato.
The combo of cauliflower and potato is how I regularly make vegan cheese sauce so I knew it would create a delicious and creamy dip; which it did!
It’s an added step to create the perfect vegan donair dip, but it’s well worth it (and your digestive system may thank you).
What to Serve with Hot Donair Dip
You can serve crackers, chips, pita bread, tortilla chips or veggie sticks with this hot donair dip. Crusty bread, crostini or a bread bowl would also be fantastic.
I hope you enjoy this delicious baked donair dip recipe as much as I do! Be sure to tag @lettucevegout if you share your creations on social media.
Hot Donair Dip Recipe (Vegan)
- Cutting Board
- Mesh strainer
- Baking dish
- Medium-sized Pot
- Medium-sized pan
- 1 C tomato , diced and strained
- 1 C onion , diced
- ½ C vegan cheese shreds (I use a mozzarella style)
- Dice the tomato and place it into a mesh strainer. Toss with a pinch of salt and set aside to allow some liquid to drain. This step is optional, but helps ensure the dip is rich and creamy (moisture from the tomatoes can thin/ water down the dip).
- Dice the onion and set aside.
- If needed, shred the cheese for topping.
- Dice the cauliflower and potato. Place into a pot with 1 C of water and cook, with the lid of the pot half on (at an angle to allow some steam out). Bring the pot up to a boil over high heat and cook until the cauliflower and potato are fork tender, about 8 minutes (depending on how large the cauliflower and potato pieces are).
- Once the cauliflower and potato are cooked, keep ½ C of the cooking water and drain the rest.
- Place the strained cauliflower and potato into a blender along with remaining sauce ingredients (1 can coconut milk, 2 tbsp starch, 3 tbsp sugar, 2 tbsp apple cider vinegar, 1 tsp garlic powder, ¾ tsp salt). Blend until smooth.
- Either cook the veggie ground round while the cauliflower and potato boil, or complete this task before or after.
- Heat 2 tbsp of oil in a pan over medium heat. Then add the veggie ground round and break into small pieces, tossing it with oil.
- Add all the spices (2 tbsp nutritional yeast, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dry basil, ½ tsp dry oregano, ½ tsp celery seed, ½ tsp salt, pepper to taste) along with the ¼ C of vegetable broth. Toss the spices around to coat the meat, then turn off the heat and get ready to assemble.
- Preheat the oven to 400 °F.
- Spray a medium-sized baking dish with cooking spray.
- Pour in sauce from the blender.
- Press any additional liquid out of the tomato (through the mesh strainer), then add tomato to the baking dish.
- Toss in onion and ground “meat” to the dip.
- Bake for 25 minutes. Then remove from the oven, top with the shredded vegan cheese and bake for another 15 minutes.
- Remove from the oven and let cool for 10 – 15 minutes before serving. The dip will thicken as it cools.
- Serve with your favourite dippers!