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Veggie Gyros ???Why have fries on “the side” when you can stuff them in a pita and have it as your main. For this recipe, I made a zesty gyro seasoning (pantry friendly) & mixed it with some olive oil & lemon, poured it on some spuds & chickpeas, roasted it & there you go. It’s that easy…. and let’s not forget to smother the gyros with all the Tzatziki ?? by @thevegansara ! Recipe below.
What you need: For the Tzatziki Sauce: 1 cup non dairy plain yogurt, juice of 1/2 lemon, 1- 2 garlic cloves minced, 1 tbl of fresh dill (sub dried dill weed to taste), 1 mini cucumber grated with water squeezed out using kitchen towel, s/p to taste For the Gyro: 1 lb of fingerling potatoes chopped lengthwise & then quartered ( I used a crinkle cutter knife to get the ridges) , 1 can of chickpeas drained, rinsed, & dried, 1 tsp each of ground rosemary & oregano, 1/2 tsp each of cumin, coriander, smoked paprika, onion powder, sea salt, 1/4 tsp each of cinnamon, black pepper, garlic powder 1/8 tsp of cayenne (optional), 1/4 cup olive oil, juice of 1/2 lemon
1️⃣ First make tzatziki sauce, combine all ingredients, mix well. Place in fridge.
2️⃣ Combine cut potatoes & chickpeas in a large mixing bowl
3️⃣ In a small mixing bowl combine spices, oil, & lemon. Mix well.
4️⃣ Pour oil mix over potatoes & chickpeas making sure it is well coated
5️⃣Place potatoes & chickpeas on a parchment lined large baking sheet, roast at 425 F for 25-35 Rotating & flipping half way through till crispy.
6️⃣Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added chopped red onions, cucumbers, tomatoes, & store bought vegan feta – and an yummmmmm??? .
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