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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.