Category Archives: Soya “Meat” Dishes

Gyros with Tzatziki

Gyros with Tzatziki

Gyros with Tzatziki

Preparation Time: Overnight Cooking Time: 20 – 25 min Serves: 3 – 4

150g Soya ragout
1l vegetable stock
5 tbsp oil
1 onion, chopped in half rings
2 cloves garlic, crushed

Spices for the Gyros
4 tsp dried Oregano
2 tsp dried Thyme
2 tsp dried Basil
1 tsp Paprika powder
1 tsp dried Rosemary
½ tsp ground Cumin
½ tsp Coriander
2 pinch Cayenne Pepper

For the Tzatziki
250g Soya yoghurt
2 cloves garlic, crushed
1 onion, crushed
Salt and pepper
½ cucumber, grated

Preparation methods

  • You need to prepare the gyros one day before.
  • Take a bowl and soak the soya ragout in the vegetable stock as prescribed, leave it for around 20 min. Wash the soya ragout and squeeze out any excess water.
  • Mix the spices for the Gyros (Oregano, Thyme, Basil, Paprika powder, Rosemary, Cumin, Coriander and Cayenne Pepper) really well in a plastic bag with a zipper.
  • Add the onion, garlic and soya ragout and shake all well until the ragout is covered with all spices. Leave the bag with the gyros in the fridge overnight.
  • On the following day, heat the gyros with a little oil in a frying pan and fry until the gyros are golden brown (around 10 – 15 minutes), stirring occasionally.
  • In the meantime mix the soya yoghurt with the garlic, onion and cucumber to make the tzatziki
  • Continue to stir until the tzatziki becomes thick (it may look a little watery to begin). Now stir in the salt and pepper if necessary.Now stir in some salt and pepper if its necessary.

Serve the Gyros with Tzatziki and rice on a hot plate.
As an alternative, you can use turkey meat (400g) instead soya ragout.

Gyros Tzatziki

Meatballs in Capers Sauce

Meatballs in Caper Sauce

Preparation Time:  30 min  Cooking Time: 10 min  Serves: 3 – 4

Meatballs in caper sauce

For the meatballs
100g soya mince
400ml vegetable stock
1 onion, finely chopped
100g tofu
1 tsp garlic powder
1 tsp dried parsley
2 tbsp corn flour
2 tbsp flour

For the caper sauce
2 tbsp soya margarine
2 tbsp flour
600ml vegetable stock
150 ml soya cream
2 tbsp capers
2 tsp water from capers

Preparation method

  • Take a large bowl and soak the soya mince in vegetable stock as instructed on the packet, and leave it for around 20 min.
  • Crumble in the tofu and add the finely chopped onion and now stir everything well.
  • Season the mixture with the garlic powder, salt and pepper. Finally add the parsley, corn flour and flour. Shape into small balls with wet hands.
  • For the caper sauce take a large sauce pan and melt the margarine.
  • Add the flour and stir everything until the flour has been absorbed by the margarine.
  • Pour the vegetable stock and soya cream slowly into the sauce and stir until it is creamy and thickened.
  • Finally add the capers and a little water from the capers into the sauce and let it simmer for a few more minutes over a gentle heat.

 Serve the meatballs and caper sauce with some potatoes.

 Alternatively you can use 300g minced meat instead soya mince.

Meatballs Capers Sauce