Ingredients
- 1 cup sliced cucumbers (we used baby cucumbers), (sliced 1/8" thick using mandoline)
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/2 teaspoon salt
- 1 cup vegan kimchi. (We used Seoul vegan original kimchi.)
- 2 tablespoons chopped cilantro
- 2 tablespoons shredded purple cabbage
- 2 tablespoons shredded carrot
- 2 tablespoons sliced red pepper
- 1/2 cup Follow Your Heart vegenaise
- 1.5 tablespoons Little Goat Went to Korea sauce ((gochujang sauce))
- 1 14 oz. Impossible ground sausage, thawed if frozen ((savory or spicy))
- 4 Kontos gyro bread (vegan)
- Dried dill, to garnish pickles
- Black and regular sesame seeds, to garnish wrap
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