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🥗 Vegan Gyros Platter with Rice and Fresh Salad

632 kcal · 30 min · 4 servings

Ingredients

• Long-grain rice 300 g
• Salt Pinch
• Dill, fresh 15 g
• Lemons 1 pc.
• Soy yogurt 200 g
• Pepper, black ground Pinch
• Olives, black 100 g
• Cucumbers 1 pc.
• Vine tomatoes 4 pc.
• Romaine lettuce 1 pc.
• Olive oil 5 tbsp
• Vemondo vegan Gyros with onions 600 g

Instructions

1. 1. Put the rice into a pot.
2. 2. Pour in about 700 milliliters of salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to medium.
5. 5. Cover the pot.
6. 6. Let the rice cook for about 15 minutes.
7. 7. Wash the dill under running water.
8. 8. Shake the dill dry.
9. 9. Remove the thick stems from the dill.
10. 10. Finely chop the dill leaves.
11. 11. Wash the lemon.
12. 12. Cut the lemon in half.
13. 13. Squeeze the juice from the lemon.
14. 14. Take a bowl.
15. 15. Add the soy yogurt to the bowl.
16. 16. Add one tablespoon of lemon juice.
17. 17. Add the chopped dill.
18. 18. Mix all ingredients well.
19. 19. Season the dip with salt.
20. 20. Season the dip with pepper.
21. 21. Put the olives into a colander.
22. 22. Let the olives drain.
23. 23. Wash the cucumber.
24. 24. Cut off the ends of the cucumber.
25. 25. Cut the cucumber lengthwise into quarters.
26. 26. Cut the cucumber pieces into bite-sized chunks.
27. 27. Wash the tomatoes.
28. 28. Cut the tomatoes lengthwise into quarters.
29. 29. Cut the lettuce in half.
30. 30. Remove the hard core from the lettuce.
31. 31. Cut the lettuce into bite-sized pieces.
32. 32. Wash the cut lettuce pieces.
33. 33. Let the lettuce drain.
34. 34. Take a separate bowl for the dressing.
35. 35. Add two tablespoons of lemon juice to the bowl.
36. 36. Add two tablespoons of olive oil.
37. 37. Whisk the dressing well.
38. 38. Season the dressing with salt.
39. 39. Season the dressing with pepper.
40. 40. Add the cucumber pieces to the bowl with the dressing.
41. 41. Add the tomato pieces.
42. 42. Add the drained olives.
43. 43. Add the drained lettuce.
44. 44. Toss the salad with the dressing.
45. 45. Set the salad aside.
46. 46. Take a frying pan.
47. 47. Add three tablespoons of olive oil to the pan.
48. 48. Heat the oil on medium to high heat.
49. 49. Add the Gyros meat to the pan.
50. 50. Add the onions.
51. 51. Fry the Gyros and onions.
52. 52. Stir the meat occasionally.
53. 53. Fry the meat for about 6 to 8 minutes.
54. 54. Fluff the cooked rice with a fork.
55. 55. Take the plates.
56. 56. Place the Gyros on the plates.
57. 57. Add the salad.
58. 58. Add the dill soy yogurt dip.
59. 59. Place the rice on the plates.
60. 60. Serve the dish.

Nutrition per serving

• kcal: 632
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 82 g