Wednesday, 16 October 2013

Tempeh Rounds with Tzatziki Sauce

These are great instead of falafel for gyros or just on there own. I made them too round and not flat enough so they didn't cook all the way through. Original recipe from Vegan Dad blog.

Tempeh Gyros/Kebabs


8.5 oz block of tempeh
1 onion
1 tsp garlic powder
1 tbsp marjoram
1 tsp ground rosemary
1/2 tsp basil
1/2 tsp thyme
1/2 tsp sage
1/4 tsp salt
2 tbsp finely chopped fresh parsley
2 tbsp mushroom soy sauce
Freshly ground pepper
1/3 cup vital wheat gluten


Grate tempeh and onion into a large bowl. Add in spices (including parsley) and soy sauce and mix well with a fork. Add flour and mix with fork, then knead with your hands for a minute or so until it all comes together. Add in a little water, if needed.
Heat a small layer of oil in a sauce pan over medium-lo heat. Break off golf ball-sized pieces of the dough mixture. Flatten with the palm of your hand on the countertop to mimic a slice of meat. Fry 2 mins per side.
Serve with chopped tomato, sliced red onion, and tzatziki rolled up in a warmed pita

Vegan Tzatziki Sauce


1 pkg silken tofu
juice from 1 lemon
2 cloves of garlic, minced
2 tbsp canola oil
1 tsp salt
freshly ground pepper
2-3 tsp dried dill
1/4 tsp paprika
pinch of cayenne
1 cup finely chopped cucumber
2 tbsp chopped fresh parsley


Blend tofu, lemon juice, garlic, oil and spices together in a blender, or with an immersion blender in a container.
Place diced cucumber in a towel and squeeze out excess moisture. Add to sauce along with the parsley. Refrigerate until needed.

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