this little ditty is really self-explanatory.
vegan gyros w/ a creamy tzatziki sauce & cous cous, garbanzo bean and mint salad
1 15oz. can of roasted mock duck (or seitan)
4 romaine lettuce leafs
1 1/2 red onion – 1 sliced, ½ chopped
1 heirloom tomato – sliced
4 tbsp hummus/tahini
1 package instant cous cous (I prefer the pine nut flavor)
3 tbsp fresh mint – chopped
2 15oz. cans garbanzo beans
3 sprigs of marjoram
1 tbsp garlic powder
1 tsp cajun seasoning
1 cup dairy-free yogurt
1 tbsp dairy-free cream
1 tbsp dill – chopped
1 large cucumber
2 tbsp olive oil
salt and pepper
in a medium sized mixing bowl combine your yogurt, creamer, squeeze of ½ lemon, 1 tbsp mint and dill. whisk together very well, or use a small blender if you have one. slice your cucumber in ½ and with a spoon “gut” the insides. add this to your yogurt mixture and blend for another 15 seconds.
set in fridge to let cool before serving.
in a medium pan, cook your cous cous per the packaging
directions. in a colander, drain
and rinse your garbanzo beans.
once the cous cous has cooled to room temp, add your garbanzo beans, 2
tbsp fresh chopped mint, 1/2 chopped red onion. squeeze of ½ lemon and 1 tbsp
fold together very well.
add salt and pepper per your tasters.
heat your oven to 350 degrees.
in a colander, drain your roasted mock duck and rinse well. set on a plate and pat dry. with your knife, slice the mock duck very thing, approximately ¼ in. lay your slices onto a cookie sheet. squeeze ½ lemon and add your marjoram sprigs, ½ sliced red onion, garlic powder, cajun seasoning, salt and pepper. coat everything with 1 tbsp olive oil to avoid sticking. put into over for 15-20 minutes.
moisten a large towel and wrap your pitas inside. heat in oven or microwave until the pitas are warm and soft.
build each gyro by spreading a bit of hummus first, then lettuce, tomato, mock duck and red onion. drizzle your tzatziki sauce on top, wrap in foil to hold.
serve with your cous cous salad and a crisp white wine.