Posted in Recipes

Vegan gyros, red quinoa, veggies & lemony chickpeas!

Yesterday evening, I made this fabulous, easy to prepare vegan gyros, red quinoa, mixed veggies & lemony chickpeas dish! It was a wonderful & very powerful nutritious dinner!

Easy does it here,…;) Enjoy!

Vegan deliciousness!
All Vegan deliciousness!

ooh yes,…

Recipe: For 2 persons

Ingredients:

* For the red quinoa:

80 gr red quinoa, rinsed well = 1 volume

2 volumes of boiling water

Herbamare salt ( is vegan & Gluten-Free )

* For the lemony chickpeas & vegan gyros:

1 can of chickpeas, well rinsed & drained

fresh lemon juice: 1 to 2 tablespoons

black pepper

Maldon sea salt

1 green paprika, cleaned, pits & white parts removed, cut into smaller strips

a fruity evoo

1 packet of Wheaty 200 gr vegan gyros: ( These vegan gyros are packed in their sauce. This product does not has any soy  in it. Wheaty is based on wheat protein!!! ) , ( Ingredients are: water, wheat protein* (30%), high oleic sunflower oil*, yeast extract, spices*, onion*, thickening agent locust bean gum*, rock salt.
* = certified organic )

Wheaty Vegan gyros!
Wheaty Vegan gyros!

* For the other veggies:

2 medium young courgettes, cleaned, cut into smaller rings & cut into 2

1 red paprika, cleaned, pits & white parts removed, cut into smaller strips

1 red onion, peeled & cut into wedges

black pepper

Maldon sea salt

dried Provençal herbs

a fruity EVOO ( Extra Virgin Olive Oil )

Method:

1. Cook your red quinoa in boiling water until tender & cooked through. I added some Herbamare to the red quinoa. It took me 13 minutes.It said so on the package. Drain well & keep warm. In the meantime, take a large non-stick pan & heat up on medium high. Pour drizzles of that fruity extra virgin olive oil in your hot pan & swirl around. When hot, add red onion & red paprika strips & fry until tender. Add some sea salt & 5 grins of finely milled black pepper. Stir often. When ready & cooked through, add these to the red quinoa & stir around. In the same pan, add a bit more olive oil, if you need to & add courgettes. Add some Provençal herbs, sea salt & a bit of black pepper & fry until browned on all sides & al dente. Put them together with the red quinoa & veggies! In the same pan, pour that fruity evoo & when hot, fry your vegan gyros for a few minutes per side until browned. I also added finely milled black pepper on the vegan gyros. When nearly ready, put them on one side of the pan & on the other you add the green paprika strips & chickpeas. Fry them until the paprika is just al dente. Season them with 5 to 8 grins of black pepper & some dried Provençal herbs , but NO SALT HERE! The vegan gyros are already a bit too salty, so you don’t want the veggies & chickpeas to be that way!! 

Just before serving, pour 1 to 2 tablespoons of lemon juice all over the chickpeas in your pan, the chickpeas need that extra kick to bring out their fully flavour !!!

Plate up instantly & enjoy with a loved one! 🙂 MMM …!

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Sophies Foodie Files

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1. A quick tasty vegan lunch!

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Author:

Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

41 thoughts on “Vegan gyros, red quinoa, veggies & lemony chickpeas!

  1. Yum!! Lemony chickpeas? Yes please! This looks great….you are just on fire lately! Loving all the recipes! 🙂

    1. Yes, I am on fire! I lost 4 kg & I am sharper & have more energy then ever! 🙂 Yeah! I am happy that I can make you happy with my tasty recipes, Koko! x

  2. The red quinoa looks very pretty. I have some in the pantry but haven’t cooked with it yet. We usually eat the white. Good to know a bit more about the red variety from your comments xx

  3. Sophies chef 🙂 i always like your cooking hands, easy to understand and i can follow ur stuff too, btw can i request menu of black papper seafood?

    1. I love the Wheaty products a lot because they are made from Wheat & most of them don’t contain any soy! 😀

  4. I REALLY used to LOVE gyros! I have a hard time with wheat products like seitan though- I can’t eat very much of it. I will have to make some lemony chickpeas though 🙂

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