Vegan Souvlaki with Tzatziki Sauce
For the Tzatziki (I like to make this first and let it sit in the fridge for a bit)
2 cups non-dairy yogurt - I do not know if a non-dairy Greek yogurt exists. If not, go with whatever you like. And if there is none thick enough, try mixing 1 cup non dairy yogurt with 1 cup non dairy sour cream. I’ve done this mix with the dairy and it works quite well.
Add:
For the Tzatziki (I like to make this first and let it sit in the fridge for a bit)
2 cups non-dairy yogurt - I do not know if a non-dairy Greek yogurt exists. If not, go with whatever you like. And if there is none thick enough, try mixing 1 cup non dairy yogurt with 1 cup non dairy sour cream. I’ve done this mix with the dairy and it works quite well.
Add:
One cucumber, seeded and grated. be sure to squeeze out the excess water.
Juice of one lemon
1 Tbsp olive oil
about a Tbsp of mint - dry mint is fine.
One or two large cloves of garlic, chopped and mashed to a paste.
Add dash of pepper, mix till blended, refrigerate.
For the Souvlaki:
1 pound seitan, sliced in strips or half chunks. (I have not tried this with tofu yet, but I'm sure extra firm would work well)
Throw the sliced seitan in a bowl and add some olive oil and a splash of red or white wine vinegar. Then, in another bowl, mix the following seasonings:
1 Tbsp coriander
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground pepper
1/4 tsp ground ginger
1/4 tsp garlic powder (optional, but I like it)
1/4 tsp onion powder (optional, again)
Salt to taste
Add the spice mix to the seitan and mix till coated. Then brown in a pan on med to med high heat.
While that seitan is cooking, slice up some tomatoes, red onions and whatever lettuce you like – I prefer spring greens. Then heat up some pita, or whatever vegan flatbread you like. When everything is cooked and ready, you can wrap it all up in the pita like a gyro.
Juice of one lemon
1 Tbsp olive oil
about a Tbsp of mint - dry mint is fine.
One or two large cloves of garlic, chopped and mashed to a paste.
Add dash of pepper, mix till blended, refrigerate.
For the Souvlaki:
1 pound seitan, sliced in strips or half chunks. (I have not tried this with tofu yet, but I'm sure extra firm would work well)
Throw the sliced seitan in a bowl and add some olive oil and a splash of red or white wine vinegar. Then, in another bowl, mix the following seasonings:
1 Tbsp coriander
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground pepper
1/4 tsp ground ginger
1/4 tsp garlic powder (optional, but I like it)
1/4 tsp onion powder (optional, again)
Salt to taste
Add the spice mix to the seitan and mix till coated. Then brown in a pan on med to med high heat.
While that seitan is cooking, slice up some tomatoes, red onions and whatever lettuce you like – I prefer spring greens. Then heat up some pita, or whatever vegan flatbread you like. When everything is cooked and ready, you can wrap it all up in the pita like a gyro.
