With Creamy Tzatziki Sauce
Delicious seitan, bright crunchy salad and a creamy dressing all wrapped up in soft, bready deliciousness. I could eat this every single day. And the homemade tzatziki? Just make sure you make plenty, as you’ll be eating this stuff straight off the spoon.
Served without all the grease and sauce, the humble kebab can actually be a healthy dinner. Emphasize the salad over meat and you are half way there.
It’s then enhanced by the addition of tangy homemade vegan tzatziki, soft bread pitas and fresh tomatoes, lettuce. These sandwiches taste just like the original and the tzatziki sauce is wicked good. Now I’m hungry. So let’s get cooking!
- 1 tablespoon Paprika
- 1 teaspoon Thyme
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Fine Sea Salt
- 1/2 teaspoon Pepper
- 1/2 cup Yogurt (Coconut) Vegan
- 2 tablespoons Sour Cream Vegan
- 2 inches English Cucumber
- 2 tablespoons Dill
- 1 tablespoon Lemon Juice
- 1 clove Garlic Large
- 1 tablespoon Olive Oil Extra Virgin
- 1 tablespoon Salt & Pepper To taste
- 1/2 pound Seitan
- 1 Lemon Juice
- 1 tablespoon Olive Oil
- 1 Cucumber
- 1 Tomato
- 1/2 cup Lettuce Shredded
- 1 Red Onion
- 1 Pita Bread
- Prepare marinade using 1 tablespoon seasoning with 2 tablespoon lemon juice and 2 tablespoon olive oil.
- Slice seitan into 1/4″ strips and combine with marinade. Let sit for 1 hour to 1 day.
- Prepare tzatziki. Drain yogurt to remove some of the liquid then combine with sour cream. Grate cucumber including peel then press water out in strainer. Grate garlic. Combine all tzatziki ingredients and refrigerate until ready to use.
- Slice tomatoes, red onion and cucumbers.
- Saute marinated seitan in 1 tablespon olive oil 3-4 minutes per side.
- Warm pita bread in separate pan, toaster, oven or microwave.
- Assemble pitas with seitan, lettuce, tomato, cucumber and tzatziki.