SEITAN SOUVLAKI WITH BEAN SALAD & TZATZIKI

Vegan

Serving Size: 3-4

Cooking/Prep Time: approx 30min

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INGREDIENTS

​3-4 pita bread or flat bread

1 pkt Suzy Spoon’s Seitan Fillets

3 tablespoons olive oil

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TZATZIKI

2 cucumbers-to make about

1/2 cup finely grated cucumber after squeezing out juice

1 1/4 cups plain vegan yoghurt

1 tbsp lemon juice 1 tbsp extra virgin olive oil

1/2 garlic clove , minced

1/2 tsp salt Black pepper

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BEAN SALAD

1 400g can red kidney beans

1 cup flat leaf parsley, chopped

3 tomatoes, diced

1 red capsicum, diced

1/2 red spanish onion, peeled, diced 1avocado, cubed

3 tablespoons olive oil

2 tablespoons lemon juice

1 garlic clove, minced salt & pepper

METHOD

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TZATZIKI

Cut the cucumber in half lengthways. Use a spoon to scrape the watery seeds out. Finely grate the cucumber. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside.

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BEAN SALAD

In a large mixing bowl, combine all ingredients & mix well.

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COOK SEITAN

Roughly cut the Seitan into 2cm strips Heat large pan on medium heat with oil & cook until brown & crispy. Get a pita bread or flatbread (preferably oven warmed) Place some Salad down the middle of the bread, then top with Seitan and Tzatziki.