I was sat around in my flat on Tuesday night trying to figure out what I wanted to have for dinner, I wasn’t sure what I was craving, but I knew I wanted it to be flavour packed. The perfect meal wasn’t something home cooked, but I also wasn’t craving a take away- it was something in between. Growing up in both Cyprus and Greece meant that a kebab, or a gyros was always a phone call away. Nothing beats a home comfort, especially when it’s made vegan. This recipe is such an easy way of making home made kebabs that are both cheaper and healthier than ordering a take out!
In my latest online order, I’d bought some Oumph! kebab style pieces to try out so what better opportunity to come up with a recipe for vegan kebabs? I only used ingredients that I had in my cupboards and even made my own tzatziki on the spot. I remember always standing over my aunty’s shoulder, watching her make tzatziki. Even though the recipe she used wasn’t vegan, I had some plain soya yoghurt in the fridge, cucumber, and garlic lying around- so I improvised!
For the kebab faux meat filling, I used kebab style chunks from a brand called Oumph! and they’re a soya based meat alternative that cook to form a delicious texture and flavour packed taste. The soya chunks are really easy to cook from frozen and don’t require you to add much additional flavourings to the mixture either.
I also really enjoy eating stuffed pittas with baked tofu, other plant based meat alternatives, or falafels and adding veggies and a sauce- this is a good alternative if you don’t have any soya chunks at hand.
This is probably one of the easiest recipes to make, as its based off a pre-bought filling and pitta breads that I just threw into the oven- even the tzatziki sauce is based off 3 simple ingredients. The whole meal probably took about 15 minutes to make, including assembling the food and preparing the table. It’s such a quick and delicious dinner, I’ll definitely be having it again.
Ingredients for the Kebabs:
- 1 Oumph! Kebab Spiced pack
- 1/2 cup Jack Daniel’s BBQ sauce
- 4 wholegrain pitta breads
- 3 tsp smoked paprika
- Drizzle of Olive Oil
- Pinch of salt and black pepper
Ingredients for the Filling:
- 1/2 head of Iceberg lettuce
- 1/2 head of cabbage
- 2 large carrots
- Any other veggies of your choice: e.g green peppers and jalapeños
Ingredients for the Tzatziki:
- 1 tub of Plain Soya Yoghurt
- 1 cup peeled cucumber
- 2 garlic cloves
- 2 tbsp olive oil
- Dill, or Mint leaves (optional)
Method for the Kebabs:
- Drizzle some olive oil in a medium to high heat pan and add a packet of Oumph! soya chunks into it. In the meantime, heat your oven on 180 degrees (celsius) for your pittas.
- Add the BBQ sauce to the pan, along with your smoked paprika, salt, and pepper, stirring the ingredients around for approximately 6-8 minutes, or until soft and tender. If your soya chunks completely absorb the sauce and start sticking to the bottom of the pan, keep adding drizzles of water and reduce the heat slightly.
- Whilst you’re cooking your soya chunks, add your pitta bread into the oven for around 10 minutes. Alternatively, you can place your pittas in the toaster, or just serve them cold.
- Finely chop, or grate your lettuce, cabbage, and carrots to place into your kebabs.
- Remove your pitta breads from the oven, cut along the sides and place your soya chunks and vegetables into your pittas to start making your kebabs.
- Add your tzatziki sauce into your kebabs, or any other sauce of your choice, such as: more BBQ sauce, hummus, or tahini.
Method for the Tzatziki:
- Pour soya yoghurt into a bowl.
- Grate your cucumber and crush your garlic cloves, adding both to the yoghurt bowl, along with some olive oil and mix it all together.
- That’s pretty much it- feel free to garnish with some dill, or finely chopped mint leaves.
Let me know if you try this recipe out and feel free to tag me on instagram (@nutritionalnatasa)– I love seeing other peoples’ food pictures, especially when it’s a similar meal to what I’ve eaten!