Vegan gyro plate

Ingredients for 2 servings:

• 400 g seitan (seitan gyros)
• n. B. onion(s), approx. 1 – 2
• Gyro spice
• oil
• 600 g potatoes
• 3 tbsp oil
• 1 tsp rosemary
• salt and pepper
• ¾ cucumber(s)
• 4 tbsp white wine vinegar, vegan
• 2 tbsp olive oil
• 1 tbsp agave syrup
• 1 tbsp dill
• salt and pepper
• 300 g soy yogurt (yogurt alternative)
• 3 garlic cloves
• ¼ cucumber(s)
• 1 tbsp olive oil
• 1 tsp lemon juice
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

with potato wedges, cucumber salad and vegan tzatziki

Mix the ingredients for the tzatziki in a food processor, transfer to a bowl, and chill in the refrigerator for at least 1 hour. Meanwhile, wash the potatoes, cut them into wedges, and mix them with the remaining ingredients for the baked potatoes in a bowl. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes, until the potato wedges are browned and crispy. Cut the seitan into thin strips. If desired, slice 1-2 onions. Heat a little oil in a large pan. First, sauté the onions until translucent, then add the seitan and fry until crispy. Finally, add a little gyro seasoning. Thinly slice the cucumber and mix with the remaining salad ingredients. Arrange the salad on two plates along with the remaining side dishes. A recipe for homemade seitan à la gyros can be found here: https://www.chefkoch.de/rezepte/3232911480952460/Rezept-fuer-Seitan-la-Gyros.html