This dish consists of Viana‘s Veggie Gyro meat with vegan Tzatziki sauce, fresh salad of chopped Persian cucumbers, red cabbage, and red peppers seasoned with Crete extra-virgin olive oil, fresh dill, oregano, salt and white vinegar. They also go well with any pita bread or any favourite flatbread of yours.
Viana’s Veggie Gyro meat has a very savoury taste, and a bit salty which gyro meat should taste like. However, it is not as flavoured with spices & herbs as the Turkish roast meat. When frying, the gyro meat broke into longer strip-like pieces rather than crumbles or “chopped meat.” They are easily chewable.
vegan persian cucumber + tzatziki sauce
24 oz. unsweetened vegan yogurt
2 Persian cucumbers, peeled, shredded with a box grater and drained
Pinch of sea salt
3 cloves of garlic, minced or finely chopped
juice of half a lemon
less than 1 tablespoon Greek olive oil
Fresh dill, chopped depending on taste
Drain the plain soy yogurt overnight in a coffee filter inside a colander over a bowl. The longer you leave it to drain, the less runnier.
Peel Persian cucumbers, shred them with a box grater, and drain all liquid by putting them in a towel or in a wire colander. Sprinkle some sea salt.
Finely chop garlic cloves.
Gather all ingredients in a large bowl: drained yogurt, shredded Persian cucumbers, minced garlic, juice of half of lemon, olive oil and fresh dill. Don’t add too much olive oil, it will make the tzatziki runny.
You can add more chopped fresh dill as much as you like for the desired flavour and colour.
Add pinch of salt to taste.
Let the bowl sit in the fridge for a few hours before serving.
The vegan Tzatziki can last in the fridge, covered for about 3-4 days fresh. You can use it as a condiment for any vegan meat dishes and salads.
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