Picture this - a sultry day with clean, bright blue water beaches and the gyros above with fries, salad, tomato sauce and mustard thrown at you. Can you think of anything better? Whilst at Corfu, Greece I first tasted this wonderful dish and have never forgotten it.
Meat gyros, usually consists of the meat from the rotisseries. This vegetarian version uses leftover roasted-meat subsitutes and although it’s the first time making, it certainly won’t be the last!
Also this version definitely fills the void that anyone would have after trying the traditional meat version. Try it yourself!
1 massive GYROS or cut into 2 if you can share after tasting it!
300 grams diced leftover meat subsitute (I used Sanitarium Deli Luncheon)
1/4 roasted onion, diced
3 cloves roasted garlic, diced
1 potato, diced and roasted
1 tsp sage powder
1 tsp onion powder
1/2 tsp white pepper
salt to taste
lettuce, handful cut
tomato, three thin slices
large pita bread
tomato ketchup to taste
wholegrain mustard to taste
In a pan place the onions, garlic and spices with a little olive oil.
Cook until the spices have mixed through the onions and roasted garlic.
Add the diced fake-meat and mix until the outside skin has browned and the spices have mixed through.
Place the large pita bread on a plate and lay your lettuce and tomato down neatly, leaving a little room on the bottom to fold easily.
Pour the gyros mixture on top and mix tomato ketchup and wholegrain mustard on top.