Introducing the Greek Tempeh Gyro Salad with Vegan Cashew Tzatziki! This dish features crispy herb-marinated tempeh strips that offer a plant-based twist on the classic gyro. Paired with whole-grain pasta or quinoa, cherry tomatoes, and cucumbers, it’s topped with a creamy, dairy-free cashew tzatziki sauce. Pickled onions and fresh parsley provide a burst of freshness, making this a wholesome and satisfying meal for anyone craving Mediterranean flavors! 🌱🥒✨
Greek Tempeh Gyro Salad with Vegan Cashew Tzatziki 🌱🥒✨
Ingredients:
• For the Tempeh:
• 1 block tempeh, sliced into strips
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• For the Salad:
• 1 cup whole-grain pasta or quinoa (cooked)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• Fresh parsley, chopped (for garnish)
• For the Vegan Cashew Tzatziki:
• 1/2 cup raw cashews (soaked in water for 4 hours, then drained)
• 1/4 cup water (or more for desired consistency)
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 clove garlic
• 1/4 tsp dried dill
• Salt and pepper, to taste
• For Garnish:
• Pickled onions (optional)
• Fresh parsley, chopped
Instructions:
1. Make the Tempeh:
• In a bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Toss the tempeh strips in the marinade and let sit for 10-15 minutes.
• Heat a pan over medium-high heat. Cook the tempeh strips for 3-5 minutes per side until golden and crispy. Set aside.
2. Make the Salad:
• In a large mixing bowl, combine the cooked whole-grain pasta or quinoa with halved cherry tomatoes, diced cucumber, and fresh parsley. Toss to combine.
3. Make the Vegan Cashew Tzatziki:
• In a blender or food processor, combine soaked and drained cashews, water, lemon juice, apple cider vinegar, garlic, dried dill, salt, and pepper. Blend until smooth and creamy. Add more water if needed to reach your desired consistency.
4. Assemble the Salad:
• Toss the salad mixture with the vegan cashew tzatziki sauce, ensuring it’s evenly coated.
• Top with the crispy tempeh strips, pickled onions (if using), and extra parsley for garnish.
5. Serve:
• Serve immediately, or chill in the fridge for a cool option. This salad makes a satisfying, nutrient-packed meal that’s perfect for lunch or dinner!
Servings: 4
Calories: Approx. 400-500 per serving (depending on portion sizes and toppings)
This Greek Tempeh Gyro Salad with Vegan Cashew Tzatziki combines the flavors of a classic gyro in a light, plant-based form. The crispy tempeh, creamy cashew tzatziki, and fresh vegetables make for a refreshing and hearty dish that’s full of Mediterranean flair! 🌱🥒✨
#vegangyros #tempehsalad #CashewTzatziki #healthymeals #MediterraneanFlavors #PlantBased #QuickDinner #FreshAndFlavorful #DairyFree #ComfortFood