Vegan Gyros with Tzatziki Sauce

Save a lamb and try these delicious vegan gyros! 

Vegan Gyros! 

(Serves 2) 

• 1 package of Viana Veggie Gyros (Can be purchased at Whole Foods)
• 1/2 of a red onion, sliced 
• 2 roma tomatoes, diced 
• 1/2 cup of romaine lettuce 
• 2 pieces of pita bread 
• salt and pepper, to taste 
• 2 tablespoons of olive oil or coconut oil 

*Prepare Vegan Tzatziki Sauce below before so it has time chill before preparing gyros.

Then, prepare onions, tomatoes, and romaine lettuce as listed in recipe above. Saute Viana Veggie Gyros with 2 tablespoons of olive oil/coconut oil for approximately 4-5 minutes over medium heat or until slightly browned. Warm pita bread in a toaster oven or oven for 3-4 minutes at 350 degrees. Add veggie gyros onto pita, tomatoes, onion, lettuce, and tzatziki sauce. Serve with a side of rice pilaf as pictured below!

Vegan Tzatziki Sauce (Adapted from Veganized)

(Serves 4-6 and stays up to a week in an airtight container in the fridge)

• 12 ounces firm silken tofu (1 box)
• 3 tablespoons lemon juice
• 1/2-1 teaspoon salt
• 2 -3 garlic cloves, chopped or 2 teaspoons of crushed garlic2 tablespoons olive oil
• pepper, to taste
• 1/2 a cucumber, seeded and grated
• 1 tablespoon chopped fresh dill or dried dill

Directions:

1. In a blender/food processor blend silken tofu, lemon juice, vinegar and salt. When creamy, add chopped garlic and oil. Blend again. Taste, add pepper to taste and more salt if needed. Be careful not to add in too much salt...you can't take it back once it's added! Set aside and prepare cucumber.
2. Slice cucumber in half, peel, and remove seeds by scooping them out with a spoon. Dice cucumber slices. Add cucumber and dill to tofu dip, and mix. Cover and refrigerate for at least 1/2-1 hour so it's chilled before adding to gyro. Save leftovers for later to dip with veggies or chips!

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