Veggie Gyros "Meat"
The egg seems to be necessary as a binder. If you have an idea for how
to eliminate it--and thereby make the recipe suitable for vegans too--please
let me know.
Makes enough for 2-3 people
7 oz. hamburger-style veggie soy meat (lightlife, 1/2 tube)
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1 clove garlic, crushed
2 tbsp. lemon juice
1/2 small onion, *very* finely chopped
1 egg (or use equiv egg white)
olive oil spray
Sautee onion and garlic until soft. Add a bit of lemon juice during
cooking, if desired.
In a separate bowl, mix "meat", onion/garlic mixture, spices, and
juice. Blend well. Add egg (binds it together while cooking).
Divide "meat" into about 9 balls. Drop each onto non-stick pan, with
olive oil, on medium heat. Allow bottoms to brown (about 20 seconds),
spray tops with olive oil, then flip and squish down into 1/4"
patties. Cook about 4-5 minutes per side, until nicely browned.
This one is my own; I adapted it from a recipe that involved lamb.