SOY GYROS WITH TZATZIKI

SERVES 1 LARGE PORTION

FOR THE GYROS:

1 1/3 cups (300ml) hot vegetable stock

2 1/2 oz. (75 g) coarse soy crumbs (from a health food store)

4 tbsp. olive oil, plus more for frying

1 generously heaped tbsp. gyros seasoning

FOR THE TZATZIKI:

1/2 cucumber

1 tsp. sea salt

1 small garlic clove

1/3 cup (90 g) soy yogurt, or other plant-based yogurt

1 tbsp. extra virgin olive oil

1 tbsp. lemon juice

1/2 tbsp. dried dill

freshly ground black pepper

NUTRITIONAL VALUES

Calories: 960kcal
Fat: 77.9g (13.6g S.Fat)
Carbs: 66.3g
Protein: 12.7g
Sugar: 13.5g
Sodium: 3233mg

METHOD

Pour the stock over the soy crumbs in a bowl and let steep for 10 minutes before making the gyros. Allow to drain in a colander and cool. In a mixing bowl, combine the soy crumbs, 4 tablespoons oil, and gyros seasoning. Allow to infuse for 12 hours in a freezer bag or airtight container in the fridge.

In a pan, heat a generous amount of oil and fry the soy crumbs, first over high heat, then over low heat until well browned all over. Place aside.

To make the tzatziki, cut the cucumber in half lengthwise, remove the seeds, and finely grate. Allow to drain in a colander for 30 minutes after mixing with the salt, then squeeze out thoroughly. Garlic should be peeled and crushed. In a mixing bowl, combine the grated cucumber, garlic, yoghurt, oil, lemon juice, and dill. Season with pepper to taste. Separately pack the gyros and tzatziki to take with you. Before serving, reheat the gyros briefly.