Seitan gyros with Djuvec rice and tzatziki

Ingredients for 4 servings:

• 400 g seitan
• 100 ml vegetable oil
• 3 onions
• salt and pepper
• Gyro spice
• ½ package of tomatoes, strained, approx. 250 g
• 2 cups vegetable broth
• 1 cup basmati rice
• 200 g peas
• 2 tbsp ajvar
• 200 g soy yogurt (yogurt alternative), natural
• 3 garlic cloves
• ½ cucumber(s)
• 1 dashes lemon juice
• 1 tbsp olive oil
• ½ tsp guar gum

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 45 minutes

Vegan

Tzatziki: Roughly dice the garlic. Halve the cucumber lengthwise and scrape out the seeds with a teaspoon. Then grate the cucumber. Blend the soy yogurt, olive oil, the 3 garlic cloves, salt, pepper, guar gum, and a dash of lemon juice in a blender until smooth. Transfer to a bowl and add the grated cucumber. Refrigerate the tzatziki and let it marinate. Seitan gyro: Cut the seitan into thin slices or strips. Cut the onions lengthwise into strips. Mix the seitan pieces with the onions and vegetable oil and season with salt, pepper, and gyro seasoning. The mixture can be slightly overseasoned, as seitan itself usually has little flavor. Fry the gyro in a large pan until the pieces are nice and crispy. Djuvec Rice: Meanwhile, combine 2 cups of vegetable broth, the passata, and the rice in a pot, bring to a boil, and cook over medium heat for 10-15 minutes. Stir occasionally to prevent the rice from burning. Add a little more water if necessary. Just before the end of the cooking time, stir in the ajvar and peas and season the rice with salt and pepper. Tip: I recommend letting the gyro mixture and tzatziki sit in the refrigerator for at least one night to allow the flavors to disperse.