Vegetarian Kapsalon
Indulge in the ultimate comfort food with a fresh twist with this Vegetarian Kapsalon recipe—an irresistible Dutch street food classic made entirely meat-free! This layered dish starts with a base of golden, oven-baked French fries, topped with flavorful vegetarian shawarma strips and melted Gouda cheese for an indulgent, savory bite. To balance the richness, it’s crowned with a crisp, refreshing salad of iceberg lettuce, cucumber, cherry tomatoes, and red onion, then finished with a drizzle of creamy garlic sauce and spicy sambal oelek for a restaurant-quality finish. Perfect for sharing, this easy recipe, ready in just 40 minutes, offers a fusion of textures and flavors in every bite. Whether you’re vegetarian or simply craving something hearty yet fresh, this Vegetarian Kapsalon is your new go-to for a satisfying dinner or street food-inspired meal!
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Recipe Information
Ingredients
- 500 grams Frozen French fries
- 2 tablespoons Olive oil
- 250 grams Vegetarian shawarma strips
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Grated Gouda cheese
- 100 grams Iceberg lettuce
- 0.5 medium Cucumber
- 100 grams Cherry tomatoes
- 0.5 medium Red onion
- 4 tablespoons Garlic sauce
- 2 tablespoons Sambal oelek (chili sauce)
Instructions
Preheat your oven to 220°C (428°F).
Spread the frozen French fries evenly on a baking tray lined with parchment paper. Drizzle 1 tablespoon of olive oil over the fries and bake for 20-25 minutes, or until golden and crispy.
While the fries are baking, heat the remaining tablespoon of olive oil in a large frying pan over medium heat. Add the vegetarian shawarma strips, season with salt and black pepper, and cook for 5-7 minutes, stirring occasionally, until browned and heated through.
Once the fries are done, remove them from the oven and immediately transfer them to a deep baking dish.
Top the fries with the cooked vegetarian shawarma strips and sprinkle the grated Gouda cheese evenly over the top. Return the baking dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbling.
Meanwhile, prepare the salad by shredding the iceberg lettuce, slicing the cucumber, halving the cherry tomatoes, and thinly slicing the red onion.
Once the cheese has melted, remove the baking dish from the oven and let it cool for a few minutes.
Top the cheese and shawarma layer with the prepared salad.
Drizzle the garlic sauce and sambal oelek evenly over the salad.
Serve the Vegetarian Kapsalon immediately while the fries and cheese are still warm.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.9 g | 200% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 18.8 g | ||
| Protein | 93.1 g | 186% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1345 mg | 103% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3844 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
