Vegan Gyro Bowl

Ingredients for 4 servings:

• 4 handfuls of soy granules, dry, 500 g swollen
• 5 tbsp olive oil
• 2 tbsp paprika powder
• 1 tsp oregano
• ¼ tsp cumin powder
• ¼ tsp marjoram
• 1 tsp parsley
• ½ tsp pepper
• ¼ tsp salt
• 2 garlic cloves
• 1 onion(s)
• 1 cucumber(s)
• ½ tsp salt
• 500 g soy yogurt (yogurt alternative)
• 4 garlic cloves
• olive oil
• dill
• 400 g cabbage, e.g. savoy cabbage, white cabbage or red cabbage
• 2 tbsp balsamic vinegar, lighter
• 2 tbsp olive oil
• 1 tbsp maple syrup or sugar
• lettuce
• tomato(s)
• cucumber(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

also suitable as a wrap filling

For the soy granules, bring water to a boil, add salt, and let the soy granules swell for about 10 minutes. Then wring out the excess water using a kitchen towel (to avoid burns, the granules can be cooled with cold water). For the marinade, put the olive oil, paprika, oregano, cumin, marjoram, parsley, pepper, and salt in a bowl. Finely chop the onion and garlic, add them, and puree everything with a hand blender. Add the granules to the marinade, mix well, and let it marinate for about 45 minutes, or better yet, longer. Fry the marinated soy granules in plenty of oil (covering the bottom of the pan). For the tzatziki, dice a cucumber. Place it in a bowl and sprinkle with salt. After a while, drain the water absorbed by the salt. Add the soy yogurt and press in the garlic. Then add the olive oil and dill and mix everything together. Let the tzatziki marinate for at least 30 minutes. For the topping, finely shred the cabbage or cut it into very thin strips and mix it in a bowl with salt, balsamic vinegar, olive oil, and maple syrup or sugar. Let it marinate. Chop the lettuce, tomatoes, and cucumbers. Serve everything in bowls. Optionally, you can use the bowl ingredients as a filling for wraps.