THE BEST SOUVLAKI
One thing I missed when going vegan was souvlaki but I knew I could create something equally as amazing and plant based. I know you guys are going to love the simplicity yet deliciousness of this. I usually roast my chickpeas while I am prepping everything else. Here are the recipes for the chickpeas as well as the vegan tzatziki. If you watch my instagram stories you will also see I use a tzatziki from 2 Greek Gals at the Farmers Market. Sometimes it’s easy to just use a ready made sauce. Hope you love them.
VEGAN SOUVLAKI
2017-11-11 05:07:30
Serves 3
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
- For the roasted chickpeas
- 1 can of no sodium chickpeas
- Juice from 1 lemon
- 1 tsp of olive oil
- Pinch of oregano
- Pinch of salt
- Pinch of pepper
- For the Tzatziki
- 1 cup of veganaise
- Juice from 1/2 lemon
- 1 tbsp of red wine vinegar
- 2 tbsp of shredded cucumber
- 2 cloves of garlic pressed
- Tsp of olive oil
- Pinch of pepper
- Thumb size amount of fresh dill chopped ( or more depending on your preference)
- For the wraps
- Pita bread
- Red onion, chopped
- Tomatoes, chopped
- Lettuce, chopped
Instructions
- Preheat oven to 350.
- In a small bowl, mix the chickpeas in the lemon and olive oil. Add the spices then spread over a cookie sheet.
- Bake for 10-15 minutes or until chickpeas are roasted.
- While the chickpeas or cooking mix together all the ingredients for the vegan tzatziki. Place in fridge and let cool while you chop your veggies.
- Chop all your veggies for the wrap.
- In a small frying pan on medium heat, warm the pita breads to soften them.
- Once chickpeas are cooked, combine everything to the pita, wrap in a piece of parchment paper and enjoy.
CONVEY THE MOMENT https://www.conveythemoment.com/
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