Whisk all the ingredients together and store in the fridge in an airtight container or squeeze bottle. It's good right away but even better after a night in the fridge, so feel free to make a day head if possible.

Preheat Oven to 350 F / 176 C

Add the onion to a food processor and blend until it's a smooth puree.

In a large mixing bowl, combine the onion and the rest of the ingredients. Mix with your clean hands.

Get a sheet of parchment paper. Spray it with cooking oil. Add a large handful of the meat mixture to the middle. Then another piece of parchment paper on top. Using a rolling pin, roll the meat mixture into a thin layer to the edges of the parchment paper (doesn't have to be a perfect rectangle shape)

Gently peel pack the top piece of parchment paper, and then roll the flattened meat inside the bottom parchment paper like a burrito, keeping each roll night and tight. Repeat until all of the meat mixture has been rolled. Add them to a baking sheet and bake in the preheated oven for 30 minutes.

Remove from the baking sheet and unroll the meat from the parchment paper.

Optionally but recommended, heat up a non-stick skillet over medium heat and add the vegan doner meat and cook for about 5 - 6 minutes, just to brown it a bit more.

Warm up a pita, or flatbread and top with the doner meat, and whatever toppings you like (I did lettuce, tomato and red onions) along with a generous portion of the Herb Yogurt Sauce.