Plant based and vegan
Subtly flavoured with garlic and oregano, these tender morsels bring the taste of your Greek holiday flooding back. Fry Souvlaki lightly in a little oil or oil, or drizzle with oil and grill or bake in the oven for 10 minutes to warm through. Also great in the air-fryer for a few minutes to make a crisp outside and tender middle. Or thread Souvlaki on a skewer, drizzle with oil and BBQ or grill. Serve with Greek salad, pickles and flat bread for that true kebab experience. Why not try it with Tatziki?
Like to see a video of how I use our vegan Souvlaki?
Tatziki is a yogurt based sauce, with the addition of a little white wine vinegar or lemon juice. I like to add both white vinegar, lemon juice and zest. The grated cucumber is authentic however its often missed out in Greece. Dill is a herb that’s widely available in Greece and used both fresh and dried. Dill magically transports a simple yoghurt sauce to a Greek experience.
Vegan Tatziki Recipe
vegan soft cheese or creme fresh
1 Tbs white wine vinegar
Juice 1/2 lemon
1 Tbs fresh Dill herb
Salt and white pepper to season
First grate half a cucumber, mix with a pinch of salt and leave for 2 or 3 minutes. Then squeeze out and discard the liquid and keep the grated cucumber.
Next in another bowl combine 4 Tbs vegan creme fresh, yogurt or soft vegan cheese with 1Tbs white wine vinegar, lemon juice, 1Tbs of fresh Dill herb finely chopped and mix with the grated cucumber.
Lastly season to taste and add a little more vinegar to make it more liquid if desired. Add more finely chopped Dill to taste.
Ingredients: Wheat flour, Water, Beetroot, Soya sauce,Tahini (sesame paste) herbs and spices.
*Allergens in bold. Nuts present in production environment.
Instructions for use: Store in fridge. Remove all packaging and either use immediately or rewrap any unused Souvlaki and freeze straight away.
Cook before use.
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