vegan gyros w/ a creamy tzatziki sauce & cous cous, garbanzo bean and mint salad

ah, the love of greek food.
it's easy.
it's delicious.

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 pitas

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

2 lemons

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 olive oil. 

fold together very well. 

add salt and pepper per your tasters. 

Put into fridge to cool for ½ hour.             

 

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.

 

enjoy!

Comments

[Burberry Online]

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[Asyfa]

I used to have a mouse for a bit in our old flat and hated it. It always made me jump. Your caetenn sounds just like ours! The salad looks wonderful though!Lysy, if you have any kosher shops around where you live you can usually find it there.

[Claude]

Hello! Oh, only 3?! Hard to say but I never miss Shellseekers scallops, Brindisa for eslsitnaes (or a chorizo roll) and a coffee at Monmouth There's a really nice fish stall in the market itself (can't recall the name but you really can't miss it, and shellseekers for hand dived scallops and other shellfish. I don't know of any Ghanaian food there, sorry.Have fun!

[Marcela]

HiThanks for the link to Lactofree. I was diagnosed as lcsotae-intolerant last autumn. I cut out all diary but missed yogurt so much, I have ecently re-introduced it! I also miss cheese like mad, and know understand that hard cheeses such as parmesan are generally OK. Crikey, there is so much confusing info out there!Also people really vary and it's quite a subtle undertaking to see what suits and what does not.Did you try Lactofree cheese? It sounds intriguing. Was it OK? Did it work?And congrats on your blog-fame. I think one award leads to another, hence this snowball effect. Just keep blogging and continue to be yourself it's all good!

[Lindsay]

Wow this looks delicious!

[David Wolfe Rawfoods]

Gyros are always a favorite of mine! Yum, this recipe looks mouthwatering...