VeganMoFo – Greek town gyros

Two things I love for the price of one today. I don’t like to pick favourites but if you held me at gunpoint and made me choose the dish I like the best from American Vegan Kitchen I think I’d go for the Greek Town Gyros.  And since I’ve made well over 100 of them, that’s high praise indeed. The seitan is something a bit different from other seitans. It’s a really long time since I had lamb but this seitan has a slightly fattier quality to it like lamb. It’s then marinated and fried quickly and served with salad and tzatziki sauce. If you keep the seitan in the freezer it’s so quick and easy and probably quicker than going to the kebab shop (even if you happened to have a kebab shop near your house that sold amazing vegan kebabs).

The other thing I’m including in this post is the Khobez wraps that I served with the seitan.

Undoubtedly it’d be nicer to make your own but I don’t always have time – especially when the idea is a quick late night kebab. I pick these up in Sainsbury’s and they’re the best ones I’ve tried by far. I heat them very quickly by holding them over the gas flame with some tongs and they get nice and smoky and flexible. These are the wholewheat versions but secretly I prefer the white ones.

And now I’ve declared my love for the white flour, let me show you my real plate of food from last night. No, of course I didn’t eat it all. I left some of the lettuce.

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VeganMoFo – chickpea casserole with spinach and red peppers

I can’t remember why but I had a surplus of spinach to use up. Normally I turn to Indian recipes for spinach but I fancied something a bit different this time. This is very loosely based on a recipe from Cranks Fast Food but I changed the spices and the method to make it quicker. What resulted was an extremely quick and tasty dish. I served it alongside some cooked bulgar wheat with fresh coriander stirred through it.

 

1 tbsp olive oil
1 small onion, chopped roughly
1 clove garlic, sliced
1/2 tsp chilli flakes
1 tsp ground cumin
1 tsp ras el hanout spice mix
1 tin chickpeas
1 red pepper, sliced into strips
1 9oz bag spinach, washed
1 tomato, chopped
2 tsps soy sauce
1 red chilli, chopped

Heat the oil and cook the red onion and garlic. Add the spices and fry for a minute or two. Add the red pepper and the chickpeas, including a few spoons of the liquid. Season with salt and pepper and cook for about 5 minutes. Then add the spinach – it will take up the whole pan but will soon wilt down. Then add the tomato and chilli, cook for a few more mites, then finish off by adding the soy sauce.