Vegan Gyros & Lentil Quinoa Tabbouleh

This post is just to let people know that if you NEED a vegan gyro, it IS possible  :)

Simply marinate seitan ("wheat" meat substitute sold at Whole Foods in refrigerated section by the tofu)

(1 Box of cubes setian makes about 2 pita half sandwiches)

Marinade:
Olive Oil
Lemon Juice
Garlic
Cavendar's Greek Seasoning *Essential for the flavor
(one part olive oil to two parts lemon juice, add Cavendar's to taste - about 1 TBSP for 1 box seitan)

Adjust marinade ration for # of boxes of seitan.
Combine all ingredients and marinate at least an hour in refrigerator.
Pour off marinade and pan fry until browned.
Serve in pita with desired toppings and tzatsiki (yougurt cucumber dip)


Lentil Quinoa Tabbouleh

Traditional tabbouleh uses bulgar (wheat), but we like to use quinoa for added protein - it has a nice texture too.

We pre-make containers of quinoa and freeze them so making this is VERY easy.  About 4 c. of cooked quinoa per frozen container for this recipe.

Ingredients:

Quinoa (4 c. cooked)
1 can cooked lentils, drained
2 tomatoes, diced
1 cucumber, peeled and diced
1/4 c. red onion, diced
4 TBSP chopped parsley
Olive Oil - eyeball it and adjust to taste
Lemon Juice -eyeball it and adjust to taste
Salt & Pepper to taste

Combine all and serve room temperature or cold